Bakkanali Rosso IGT 2022

Sangiovese at its most energetic: vibrant acidity, fine minerality, no jammy notes. A wine with depth and finesse that rewards cellaring.

Sebastian Nasello and Ugo Fabbri farm 5.5 hectares of vines on Monte Amiata, a volcano dormant for 180,000 years and, at 1,738 metres, the highest peak in southern Tuscany. The vineyards lie between 600 and 850 metres above sea level, on soils of limestone, marl, schist, volcanic silicates and quartz. Temperature swings of up to 20 degrees between day and night slow ripening and preserve acidity and aromatics.

Pure Sangiovese, with yields capped at a maximum of 40 hectolitres per hectare. Fermentation takes place in stainless steel and concrete, with cold maceration and partial whole-cluster fermentation; no new barriques are used. The wine is bottled unfined and with minimal sulphur addition.

In the glass, a deep garnet red with violet highlights; on the nose, cranberry, wild raspberry and wild blueberry, joined by floral notes of wild rose, violet and ivy, underscored by rosemary, thyme, tobacco and leather. On the palate, freshness and minerality remain present throughout, with acidity and tannin appearing polished and woven into the red and blue fruit.

Strozzapreti with goat's cheese, broccoli and balsamic onions, pork chop with fresh figs, taleggio and white bean-thyme purée, or osso buco with roasted vegetables and rosemary potatoes.

Sebastian Nasello, formerly cellar master at Podere Le Ripi in Montalcino, founded the estate in 2017 together with Ugo Fabbri. Annual production is around 25,000 bottles. The name refers to the Roman Bacchanalia, festivals held in honour of Bacchus, the god of wine.