Fattoria di Bacchereto (Biodynamic)

Situated in Tuscany, on the picturesque hills of Carmignano between Florence and Pistoia, about 180 meters above sea level, lies Fattoria di Bacchereto.  It is owned by Rossella Bencini Tesi, who inherited the estate after her father & brother passed away in the 1990s.  Having no prior experience in the winemaking process, Tesi left management of the winery to other experts until she was introduced to biodynamic and organic techniques in 2000.  She then implemented these methods at the winery, and saw a dramatic change in the environment and resulting wine.  The hard soil and malnourished vines were revitalized, and so in turn was the entire Fattoria de Bacchereto estate.

Fattoria di Bacchereto is one of only 14 producers who make Carmignano wine in the DOCG Carmignano, the smallest appellation in Italy.  Not only is it the smallest, but it is also one of the oldest appellations worldwide, having been first registered in 1716 by Cosimo III de Medici, Grand Duke of Tuscany.  It is a hilly and heavily forested area; indeed, it was the preferred hunting grounds for the Medici family when they resided there.

To be classified as a Carmignano DOCG, the wine must age 8 months or longer in oak or chestnut barrels, and must contain at least 50% Sangiovese, 15% Canaiolo Nero, and 10-20% Cabernet Sauvignon, a varietal that was said to have first been introduced to the area by another Medici, Catherine, wife to the King of France.

Location: The Bacchereto estate in the township of Carmignano (Prato)

Altitude: 250 meters (825 feet) above sea level

Exposure: East and south-southeast

Portion of Vineyard: 6 ha out of 8 ha vineyard

Grape Varieties: Sangiovese (75%), Canaiolo Nero (15%), Cabernet Sauvignon (10%)

Annual Production: Approximately 12,000 bottles

Harvest: By hand, during the last week of September for the Sangiovese and Canaiolo Nero, the first week of October for the Cabernet Sauvignon

Fermentation: Traditional, in epoxy-lined concrete vats without the addition of selected yeasts or other oenological adjuvants.  All production is organic.

Aging: 24 months in 350 liters (90 gallon) Allier oak barrels, followed by six months of bottle aging.

Tasting Notes: Intense ruby red in color.  Penetrating and clean bouquet with notes of red fruit: cherry, strawberry, raspberry, but also prunes, leather, and tobacco.  Dry, clean, and elegant, typical of the Carmignano appellation and the vintage. On the palate, the flavors are the same to the nose, typical of Sangiovese, slightly tangy, peppery wine with silky and elegant tannins. 100% vegan!

Location: The Bacchereto estate in the township of Carmignano

Altitude: 250 meters (825 feet) above sea level

Soil: Marl, limestone, shale and sandstone – 250 mt s.l.m.

Production Area: 1.5 ha out of 8 ha vineyard

Plant Density: 2,778 plants/ha

Average Age of Vines: 35 years

Average Production: 33 quintals/ha

Harvest: 100% manual; first part of October, overripe grapes

Bottles Produced: 3,500

Varietal Blend: Trebbiano 80%, Malvasia 20%

Vinification & Maturation: Destalking, light maceration at controlled temperature.  Alcoholic fermentation is done with natural yeasts in cement vats, with malolactic done in 350L Allier oak barrels.  Refining on the lees for 12-18 months

Tasting Notes: The nose is intense and fruity, with a slight woodiness.  On the palate, this wine has great structure, is powerful, velvety, thick, fat, and fine with great length.  Easy to drink despite its great power.  100% vegan!

Food Pairings: Pastas and secondi dishes

Production Zone: The Bacchereto estate in the township of Carmignano (Prato)

Altitude: 250/300 mt. (825 feet) above sea level

Exposure: East and south-southeast

Production Area: 8 hectares (20 acres)

First Planting: 4 hectares (10 acres) in 1972; 2 hectares (5 acres) in 1993; 2 hectares (5 acres) in 2004

Grape Varieties: 100% Sangiovese

Harvest: Manual during the first week of October.

Vinification: Traditional, in epoxy-lined concrete vats without the addition of selected yeasts or other enological adjustments. Organic production. No clarification or filtration.

Aging: 12 months in 350 liter (90 gallon) Allier oak barrels. No new barrels.

Tasting Notes: Ruby red color. The bouquet is penetrating, clean, and fruity. On the palate, it is juicy with strong tannins. Good cellaring potential. This is a versatile wine for everyday meals.