- Producer
- Bakkanali
- Grape variety
- Cabernet Sauvignon
- Region
- Toskana
- Country
- Italy
- Vintage
- 2023
- Alcohol
- 12.5 % vol
- Volume
- 0.75 l
- Item no.
- 9911013013
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Bakkanali Kab IGT 2023
The Kab IGT 2023 is a single-varietal Cabernet Sauvignon from a single hectare on Monte Amiata, spontaneously fermented and aged exclusively in concrete tank.
CHF 35.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
The Kab shows Cabernet Sauvignon without oak influence: cool dark fruit, medium density, austere charm. Bakkanali places elegance above opulence, and this wine follows that line at 12.5% Vol. and dry in style.
Terroir and origin
The grapes grow on a single hectare of organically farmed vineyard on Monte Amiata near Poggioferro, at 550 metres altitude on iron-rich, limestone soil. Monte Amiata is a volcano that has lain dormant for 180,000 years and, at 1,738 metres, is the highest peak in southern Tuscany. Temperature swings between day and night reach up to 20 degrees, preserving acidity and aromatics.
Grape variety and vinification
Single-varietal Cabernet Sauvignon from 19-year-old vines. After harvest, the whole clusters ferment spontaneously with natural yeasts under semi-carbonic conditions, with maceration lasting 8 to 12 days. Ageing takes place exclusively in concrete tank, with sulphur kept below 25 mg/l total SO₂. Annual production is around 5,000 bottles.
On the palate
On the nose, cassis and Espelette pepper sit alongside floral top notes and the herbal spice of the macchia with bay leaf, juniper, rosemary, thyme and black olive. The entry is taut and fresh, the cool fruit held firmly within the phenolic structure, spiced with cassis and blackberry leaves. The tannin is powdery fine, the dark red fruit carrying through to an almost mineral, cool finish.
Highlights
Sebastian Nasello and Ugo Fabbri founded Bakkanali in 2017 and farm 5.5 hectares of vineyards on Monte Amiata. They forgo new barriques, work with cool maceration and partial whole-cluster fermentation, with yields capped at 40 hectolitres per hectare. The wine is bottled unfined and with minimal sulphur.
