Original: $55.99
-70%$55.99
$16.80The Story
80% Trebbiano, 20% Malvasia
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.
This wine is made from overripe grapes picked in October. 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.
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.
Description
80% Trebbiano, 20% Malvasia
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.
This wine is made from overripe grapes picked in October. 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.
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.
