Made in small quantities (only a few thousand bottles are
produced and only in the best years), Baciòlo is a further barrel
selection of the Sangiovese already earmarked for the Saragio
– the best of the best.
Like all of the reds at Valdonica, it is fermented in small,
1100L, food-grade, plastic containers. Wild yeast fermentation
and subsequent maceration last, on average, 5 to 6 weeks.
The wine is punched down by hand, between 2 to 3 times
a day dependingon the stage of fermentation.
Between 10 and 50% whole clusters (non-destemmed grapes)
are used – the percentage varies according to the vineyard
and the ripeness of the stems.
At the end of fermentation/ maceration, each ferment is pressed out
separately into stainless-steel tanks where it settles overnight before
being racked into barriques (20% new). Baciòlo is aged for a further
6 months to complete a total of 24 months ageing
|Vineyards:||Valdonica – Sassofortino|
|Aging:||24 months in oak barrels (medium toast)|
|Refining:||18 months in bottle|
|Drink Through:||10 years|
|Service temperature:||18 – 20 degrees|
|Dry Extract:||27.50 g/l|
|Total Acidity:||5,70 g/l|