Tuscany

Fattoria di Bacchereto (Biodynamic)

Overview

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.

The Terroir

Fattoria di Bacchereto is one of only 14 producers who make Carmigniano wine in the DOCG Carmigniano, 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.

The Wine

To be classified as a Carmigniano DOCG, the wine must age 8 months or longer in oak or chestnet 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.


carmignano-docg-2010-terre-a-mano

Carmignano Terre a Mano

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

Varietal Blend: 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 prduction is organic

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

Alcohol Content: 14.5%

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.

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sassocarlo

Sassocarlo Bianco I.G.T. Toscano

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%

Alcohol Content: 14.0%

Total Sulfur: 52.0 mg/l

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.

Food Pairings: Pastas and secondi dishes

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Vin Santo

Vin Santo di Carmignano

Location: The Bacchereto estate in the township of Carmignano

Altitude: 250 meters (825 feet) above sea level

Exposure: East and south-southeast

Portion of the Vineyard: 0.3ha out of a 8ha vineyard

Date of Vineyard Planting: 1972

Varietal Blend: Trebbiano (80%) and Malvasia (20%)

Annual Production: 1,500 bottles

Harvest: By hand, into small packing cases, at the end of September and the beginning of October. Staggered picking, with several passages through the vineyard to select only the ripest bunches

Vinification & Maturation: The selected grape bunches are dried on straw mats for a period of 3-4 months in well-ventilated spaces, then pressed.  The must goes into very small (50 to 75 liter) oak or chestnut barrels where it slowly ferments at ambient temperatures, the fermentation stopping and restarting at various intervals. The wine ages for at least 5 years in the
same barrels.

Alcohol Content: 14.5%

Tasting Notes: A brilliant gold with amber highlights.  The bouquet is warm, boozy, sweet, and velvety with notes of hazelnuts and almonds.  Structured on the palate, dry and elegant

Food Pairings: A wine to slowly sip and meditate over, good for any time of the day. A classic match for sweet almond biscuits or with dried figs of Carmignano. The wine also goes very well with aged or fermented cheeses.

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Prunatelli

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The Estate

The Grati family has been growing grapes and olives in Rùfina for 5 generations. The Galiga and Vetrice estates are owned by the Grati brothers and extend over an area of 562 hectares, on the hills between Pontassieve and Rùfina, and 100 hectares are dedicated to vineyards. The family’s bonds with the land are deeply rooted, so deeply that they have even affected its morphology, with two lakes they created: Galiga and Vetrice. The landscape, with its vineyards interspersed with 12,000 olive trees and cypresses towering over the hills, is typically Tuscan.

The Terroir

The soil is fertile and clayey, with an eastern exposure. It enjoys a dry, ventilated climate to produce outstanding grapes: Sangiovese, Canaiolo, and Colorino along with Malvasia, Trebbiano, Cabernet, and Merlot.


chianti-rufina

Chianti Rufina

Varietal Composition: 90% Sangiovese, 7% Canaiolo, and 3% Colorino.

Bottling: Chianti Rufina Annata is bottled during the month of June following the harvest

Tasting Notes: color, ruby red tending towards garnet with aging; bouquet, intensely winey acquiring a touch of the ethereal; a dry, slightly tannic taste that refines with time.

Serving Suggestions: Grilled red meats, game and aged cheeses.

 


Chianti Ruf. Riserva

Chianti Rufina Riserva

Varietal Composition: 90% Sangiovese, 7% Canaiolo, and 3% Colorino.

Bottling: Chianti Rufina Riserva is bottled after two years of aging in wooden barrels and then aged in the bottle for at least three months.

Tasting Notes: color, ruby red tending towards garnet with aging; bouquet, intensely winey acquiring a touch of the ethereal; a dry, slightly tannic taste that refines with time.

Serving Suggestions: Grilled red meats, game and aged cheeses.

 


nv-toscano-rosso

Rosso di Toscana

Varietal Composition: 100% Sangiovese

Tasting Notes: An honest red wine with a bouquet that smells of ripe black cherries and plums. The palate is an uncomplicated pleasant and soothing. In the final, discloses the Sangiovese freshness that gives the wine the typical Tuscan elegance.

Serving Suggestions: Entire meals, preferably meat and cheese dishes.

 

 


Etichetta

Canaiolo Bianco

Overview: The Canaiolo Bianco varietal is a mutation of the red Canaiolo grape, a grape that is traditionally used in the production of Chianti.  The Grati family discovered this varietal by chance in their vineyard and decided to dedicate a little over 1 hectare to the cultivation of this grape.  They now produce about 180 cases of this rare wine annually.

Vinification: The harvested grapes are pressed and left in contact with the skins for about a day, followed by fermentation in stainless steel tanks.

Aging: The wine is aged in a combination of stainless steel tanks and wooden barrels for about a year prior to bottling.

2012 Reviews: “Dark straw-green. A hint of menthol complicates bright pear and yellow apple aromas. Lively and fresh on the palate, with flavors of pineapple, baked cinnamon apple and vanilla on the palate (but no oak is used here). Finishes creamy and long, with harmonious citrussy acidity. This very impressive white wine is still very young and vibrant, with many years of life ahead. Not unlike a rich vermentino or a delicate viognier, this is the first example I know of monovarietal canaiolo bianco (also called drupeggio, this grape is unrelated to the better-known canaiolo nero variety typically used in Chianti blends with sangiovese). This estate is owned by three brothers who also own Villa di Vetrice and casellino, also situated in Chianti Rufina.”-91pts, Ian D’Agata, Vinous