baciòlo

Valdonica’s Riserva.

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. Valdonica´s Sangiovese Riserva!

VALDONICA ONLINE SHOP: https://buy.valdonica.com/