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  • Vintage 2019

    Vini d’Italia del Gambero Rosso 2022, 2 bicchieri

  • Vintage 2018

    Vini d’Italia del Gambero Rosso 2 glasses

  • Vintage 2017

    Vini d'Italia Gambero Rosso 1 bicchieri

  • Vintage 2016

    Vini d’Italia del Gambero Rosso 1 bicchiere

    Bibenda 4 grappoli

  • Vintage 2015

    Vini d’Italia del Gambero Rosso 1 bicchiere

  • Vintage 2013

    Vini d’Italia del Gambero Rosso 1 bicchiere

    I vini d’Italia de l’Espresso 2 bottiglie

     

  • Vintage 2012

    Vini d’Italia del Gambero Rosso 2 bicchiere

    I vini d’Italia de l’Espresso 15/20

    Bibenda 4 grappoli

    Vitae 3 viti

Pale garnet red with ruby hues.

The bouquet is the prelude to a fine and intense fragrance with the fruity smelling sensations typical of the vine

In the mouth, between sensations of softness and sapidity, the wine leaves pleasant memories of cherry, raspberry and strawberry, three aromatic qualities typical of Pinot Noir grapes grown at an altitude of 400 m.a.s.l.. The well-defined tannins thicken its gustative texture, determining a great balance and an aromatic persistence where important memories of jams re-emerge, defining and completing a beautiful harmony.

Pinot Noir 100%, harvested at the beginning of September.

Maceration and fermentation in steel tanks, on the skins for 12 days. Ageing in small oakcasks for 10 months.

13% alcohol level.

Service temperature of 15-16°C.

It keeps very well for at least 5-6 years.

It pairs well with fish with sauces, cured meats, creamy and blue cheeses.

San Gimignano Pinot Nero DOC

We are the first and (momentarily) only producer of Pinot Noir of San Gimignano origin, which has revealed itself to be a very interesting area for this grape variety.  100% Pinot Noir grapes, from La Ventola vineyard located 410 m above sea level, and has become a true iconic wine for the Panizzi house. Whole cluster pressing, pre-fermentative maceration at low temperature and 10 months of barrique (through continuous experimentation we have come to understand that this is a fundamental step for Pinot Noir) give life to a complex wine, which evokes freshness, conviviality and cheerfulness.
Roast veal with apples

Roast veal with apples

Tie the meat with kitchen string, then pass it in a mix of salt, pepper and chopped rosemary. Heat the oil in a saucepan and brown the meat until it...

Beef fillet with ginger

Beef fillet with ginger

Cut the meat into thin strips, put it in a bowl together with soy sauce, miso, sugar, ginger and finely chopped onion (if you don't have miso,

Veal goulash

Veal goulash

Cut the meat into cubes, add salt and pepper. Chop the onion, put it in a saucepan with the garlic and butter and let it brown.

Hare

Hare "alla cacciatora"

Cut the hare into 8-10 pieces, wash them with white vinegar then flour them and brown them with the oil. When it is browned, drain it and keep it aside.

Croque monsieur

Croque monsieur

Heat the béchamel and add some grated nutmeg (according to your taste). Finely grate the gruyere.

Fish stew

Fish stew

Clean the fish. Chop the onion and brown it with olive oil and red pepper. Using the mortar and pestle, crush the salt, the cumin and the garlic and add...

prodottifinto

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