IGT Toscana Rosso "Kab" 2022 - Bakkanali (BD & vin nature)

Here is the Bacchanal of the Andrians (1523-1526) by Titian. For the ancient Romans, the Bacchanals were the wildest and most licentious days of the year: the god Bacchus was celebrated, symbol of youth, ardor and recklessness

And so we have here a very greedy Cabernet Sauvignon from Monte Amiata. Crystal clear with tones of dark fruit such as blackcurrants and blueberries with lots of balsamic and a hint of musk and licorice. Relaxed and with lots of depth, never overloading, despite the bombardment of ripe fruit and fleshy aromas. Proof that Tuscany also produces very fresh and graceful wines. Very tasty with panzanella, ribollita or melanzane alla parmigiana, if we stay a bit on theme.

Country / Region : Italy / Monte Amiata (Tuscany)
Grape variety(ies) : Cabernet Sauvignon
In the vineyard : Orchards situated at 600 meters altitude. Soil consisting of a very low ph value of marl and limestone. Vines of approx. 15 years old.
In the wine cellar : Spontaneous fermentation, fermentation and maturation in stainless steel.
Quality mark: biodynamic

Half an hour away from Montalcino, known for its characteristic Brunello di Montalcio wines, we find poderi Bakkanali. Not just your average Tuscan winery but located on the Monte Amiata, an old volcano that has been inactive for at least 180,000 years. Previously, the mountain only functioned as a certain wall of protection against bad weather conditions, to which the hills of Montalcino owe their microclimate. Nowadays, the mountain is finally getting the attention and appreciation it deserves. Thanks to the high altitude (600-850 meters), the cooler climate and the special geological properties, Sebastian Nasello and Ugo Fabbri know how to create beautiful wines here with great respect for nature and the environment.

The two are still young but already have a wealth of experience and are therefore thoroughly motivated. Their love for wines from cold climates is almost tangible in the Sangiovese and not so long ago even Savagnin vines were planted. Savoie meets Tosacana, we are curious. For now we will stay on the red.

Tuscan wines are known to be very robust, high in alcohol and always matured in oak. Sebastian and Ugo, however, mature all their wines in stainless steel or concrete, with a relatively short maceration time and only partial whole-cluster fermentation. Together with a soil consisting of limestone, marl, schist, volcanic silicates and quartz, the area is not only a geologist's wet dream, but also a wine lover's dream.

Striking point, the beautiful labels. Chosen from exorbitant famous Baroque paintings, from Titian to Rubens, all in the theme of Bacchus, the Bachanaal, Bakkanli Tast toe.