The Marchesi Pancrazi estate is located in Tuscany, between Prato and Pistoia, on the slopes of Monte Ferrato, develops around the Villa di Bagnolo and consists of 5 hectares of Pinot Noir vineyard, about 3,000 olive trees and 45 hectares of woods.
Chance played a fundamental role in the history of Pinot Noir of the Villa di Bagnolo, in fact in the 70s when the Marquis Pancrazi wanted to replant the vineyards incurred an error by the nurseryman who supplied, instead of the traditional Sangiovese grown in these areas , of Pinot Noir.
Only after a few years, at the end of the 1980s, thanks to the intervention of the current winemaker Dr. Nicolò D'Afflitto, did the company realize the error and understood the potential given by the territory, the company production was converted to Pinot Noir to since 1989.
The microclimate of Bagnolo is suitable for Pinot Noir due to the presence of strong temperature variations between day and night, a soil rich in minerals (serpentine) and surface humidity.
Tuscany products
The Estate of Bagnolo was built in 1500 by the Florentine family of the Strozzi princes who remained its owners until 1965 when it passed to the Pancrazi family by inheritance.
The Marchesi Pancrazi are today, in Tuscany, specialized in the production of Pinot Noir (wine and grappa) and Extra Virgin Olive Oil.
Pinot Noir "Vigna Baragazza"
Vigna Baragazza is located in the higher altitude soils of the company for which a single clone of Pinot Noir was selected on 777
Pinot Noir "Villa di Bagnolo"
Obtained from the vineyards of Estate of Bagnolo, near the homonymous torrent at 150 meters above sea level, in which Pinot Noir is present in various clones, coming from Burgundy, selected over the years (236, 292, 386, 777, 828, 943 e 583)
Pinot Noir "Monte Ferrato"
Obtained from the vineyards at the foot of Monte Ferrato which originally were the protagonists of the error by the nurseryman where, in 2011, the vineyards with clones 236 and 292 were replanted.
Pinot noir rosé "Villa di Bagnolo"
Obtained from 100% Pinot Noir grapes by early harvest and partly bleeding within 12 hours of destemming and crushing. Alcoholic fermentation in barriques
Extra Virgin Olive Oil
L'Olio Extra Vergine d'Oliva viene prodotto dalle olivete della Tenuta di Bagnolo.
Le varietà sono le tipiche Toscane: frantoio, moraiolo, leccino e pendolino.
Le olive sono raccolte a mano e riposte in piccole cassette. La frangitura avviene a freddo entro 12 ore dalla raccolta.
