2022 Bakkanali RossoBAKKANALI ROSSO TOSCANA ROSSO 2021Inspired by their, if not mystical, then certainly cherished experiences of gathering together toshare great wines (i. e. Baccanalia), the duo of Sebastian Nasello (historic winemaker at Le Ripi inMontalcino) and Hugo Fabbri have nally found a terroir all their own. Coming from decades of experience in the ne wine world of Montalcino,they found it right under their noses, just across the valley on thedormant volcano
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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 havefinally found a terroir all their own. Coming from decades of experience in thefine 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 mergefine 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’finenatural wines and terroirs from around the world. Bakkanali Rosso is theflagship 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