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Bakkanali
Toscana Rosso ‘Fiorenzo’
Italy, Tuscany, Monte Amiata
Red
Winery Overview
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!
Part of the PortoVino portfolio
Amiata is the largest and highest (1,738 meters) of a series of extinct Pleistocene lava domes between Siena and Grosseto. The soils are a complex matrix of ancient limestone sediments, volcanic sands, and Flysch; there are also quite extensive hydric reserves. Bakkanali is certified organic, and in conversion to being certified biodynamic on a total of 5.5 hectares of vineyards. The Sangiovese vineyards around the cellar have high iron content (thus the name of the village Poggioferro, Hill of Iron). As you go higher, the volcanic soils peak out more, as found in their Chardonnay vineyard at 800 meters. The limestone gives the wines tension; the volcanic sands add their own spicy-minerality; and, as always, the higher altitudes tweak everything.
Terroir
ALTITUDE: 600 m / 1968 ft
SOILS: volcanic sand, limestone, and flysch of marl and sandstone
Vinification
Spontaneous fermentation with native yeasts
Aging
100% whole-cluster carbonic maceration for 15 days, followed by a traditional foot trodding in 30 Hl used oak barrels. The wine continues to slowly ferment for a few days; stalks are then removed and the manual racking is made using the Torchio. Élevage in a glass-lined concrete tank for 10 months. No filtration. Bottled on the “ Fruit Day” and falling moon of the Biodynamic Calendar.
