Bakkanali Kab IGT 2024

A Cabernet Sauvignon built on tension and freshness rather than fullness. Lively acidity, a low pH and a saline, mineral streak keep the wine lean, while the 13.0% vol. stays in the background.

The vines grow on Monte Amiata, a volcano dormant for 180,000 years and, at 1,738 metres, the highest peak in southern Tuscany, half an hour from Montalcino. Bakkanali farms 5.5 hectares there, between 600 and 850 metres above sea level, on limestone, marl, schist, volcanic silicates and quartz. Cool nights and temperature swings of up to 20 degrees between day and night slow ripening and preserve acidity and aromatics in the grapes.

Sebastian Nasello, previously cellar master at Podere Le Ripi in Montalcino, and Ugo Fabbri founded Bakkanali in 2017 with the aim of stripping the wine of everything superfluous. Yields are capped at 40 hectolitres per hectare. Fermentation takes place in stainless steel and concrete, with cold maceration and partial whole-bunch fermentation; no new barriques are used. The wine is bottled unfined and with only minimal sulphur.

Taut and juicy, with blackcurrant and blackberry, alongside black pepper, herbs and a graphite-like note. The tannin is fine-grained, the finish long and cool.

Bistecca alla Fiorentina, wild boar ragù with pappardelle, grilled lamb, herb-crusted beef and aged pecorino.

The name refers to the Roman Bacchanalia, festivals held in honour of Bacchus, the god of wine. The vineyards are farmed organically, with the aim of working biodynamically. The estate's annual production is around 25,000 bottles.