Bakkanali Fiorenzo IGT 2022

Deep black-red, almost opaque to the rim. The nose is intense right from the glass: sweet black amarena cherries, macerated blueberries, dark plum compote and dark chocolate, followed by toffee, liquorice, charcoal and coffee. Beneath lies plenty of minerality and depth.

Monte Amiata is a volcano that has been dormant for 180,000 years, and at 1,738 metres is the highest peak in southern Tuscany. Half an hour from Montalcino, the vines grow between 600 and 850 metres on limestone, marl, schist, volcanic silicates and quartz. The temperature can drop by up to 20 degrees between day and night, which preserves the grapes' acidity and aromatics.

Pure Sangiovese, 13.0% vol., dry. Sebastian Nasello, formerly cellar master at Podere Le Ripi in Montalcino, and Ugo Fabbri founded Bakkanali in 2017 and farm 5.5 hectares. They macerate cold, ferment partly with whole clusters in stainless steel and concrete, and forgo new barriques. The yield is capped at 40 hectolitres per hectare, and the wine is bottled unfined and with minimal sulphur.

Juicy fruit and sweetness meet fine, ripe acidity, embedded in a silky texture and an invigorating yet ripe tannin structure. The finish is long, with freshness and minerality resurfacing once more. A wine built for extended ageing.

It calls for robust cuisine: venison with a blackberry sauce and polenta, liquorice gnocchi with oranges and rosemary, or gorgonzola and dark chocolate tartlets with blackberry jelly.

The estate's annual production is around 25,000 bottles. Be sure to decant and serve lightly chilled.