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Regular price
2022 Bakkanali Rosso
BAKKANALI ‘ ROSSO’ TOSCANA ROSSO 2021
Inspired by their, if not mystical, then certainly cherished experiences of gathering together to
share great wines (i.e. Baccanalia), the duo of Sebastian Nasello (historic winemaker at Le Ripi in
Montalcino) and Hugo Fabbri have finally found a terroir all their own.
Coming from decades of experience in the fine wine world of Montalcino,
they found it right under their noses, just across the valley on the
dormant volcano of Mount Amiata. Their vineyards and garagiste cellar
are located on Amiata’s northern slope, in the windy mountain village of
Poggioferro (600-800 meters). A place that’s known more for itinerant
sheep herders, than vine tenders. Volcanic mountain Sangiovese - here
we come!
The soils are a complex matrix of ancient limestone sediments, volcanic
sands, and Flysch. They work with organic certification, and are in
conversion to being certified biodynamic on a total of 5.5 hectares of
vineyards. The guiding principle of the cellar is to create terroir-driven
wines through experimentation.
The wines exude the extreme and wild side of Sangiovese. The fruit is
exuberant and lusty, synesthetically projecting colors, which are
alternatively impressionistic and baroque (as seen on their art labels).
They manage to merge fine wine details with drinkability, displaying a
deep spicy minerality, skeins of sea salt, and alluring vertical quality to the
structure. In short, volcanic mountain Sangiovese - made by people that
are chasin’, lovin’ and drinkin’ fine natural wines and terroirs from around
the world.
Bakkanali Rosso is the flagship wine: wild Sangiovese, picked a bit early,
30% whole-cluster with carbonic maceration for 10 days, traditionally
foot-trod in steel tanks. After 3 days of primary fermentation there’s a soft
manual press and the wine continues to ferment in steel for a few
months before 6 months of elevage in 60HL glass-lined concrete.
Bakkanali Rosso; Rubens’ Baccanalia (c. 1615); exuberant yet
dynamic, with a baroque shadow giving gravitas, and room for
Sangiovese’s rugged and noble tannins
Inspired by their, if not mystical, then certainly cherished experiences of gathering together to
share great wines (i.e. Baccanalia), the duo of Sebastian Nasello (historic winemaker at Le Ripi in
Montalcino) and Hugo Fabbri have finally found a terroir all their own.
Coming from decades of experience in the fine wine world of Montalcino,
they found it right under their noses, just across the valley on the
dormant volcano of Mount Amiata. Their vineyards and garagiste cellar
are located on Amiata’s northern slope, in the windy mountain village of
Poggioferro (600-800 meters). A place that’s known more for itinerant
sheep herders, than vine tenders. Volcanic mountain Sangiovese - here
we come!
The soils are a complex matrix of ancient limestone sediments, volcanic
sands, and Flysch. They work with organic certification, and are in
conversion to being certified biodynamic on a total of 5.5 hectares of
vineyards. The guiding principle of the cellar is to create terroir-driven
wines through experimentation.
The wines exude the extreme and wild side of Sangiovese. The fruit is
exuberant and lusty, synesthetically projecting colors, which are
alternatively impressionistic and baroque (as seen on their art labels).
They manage to merge fine wine details with drinkability, displaying a
deep spicy minerality, skeins of sea salt, and alluring vertical quality to the
structure. In short, volcanic mountain Sangiovese - made by people that
are chasin’, lovin’ and drinkin’ fine natural wines and terroirs from around
the world.
Bakkanali Rosso is the flagship wine: wild Sangiovese, picked a bit early,
30% whole-cluster with carbonic maceration for 10 days, traditionally
foot-trod in steel tanks. After 3 days of primary fermentation there’s a soft
manual press and the wine continues to ferment in steel for a few
months before 6 months of elevage in 60HL glass-lined concrete.
Bakkanali Rosso; Rubens’ Baccanalia (c. 1615); exuberant yet
dynamic, with a baroque shadow giving gravitas, and room for
Sangiovese’s rugged and noble tannins
VITICOLTURE
VARIETAL: SANGIOVESE
DESIGNATION: IGT TOSCANA (no vintage)
VINEYARD: 3,5 HA
POSITION: MONTE AMIATA (POGGIOFERRO)
MARL WITH CARBONATE AND CALCAREOUS ROCKS
ALTITUDE: 600 M
AGE OF VINEYARDS: 15 YEARS
ORGANIC – BIODYNAMIC CONVERSION
WINE-MAKING
YEASTS: INDIGENOUS
FERMENTATION: STEEL VATS
AGEING: STEEL VATS
PRODUCTION: 12,000 BOTTLES
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