Valdonica’s Grand Crue (Vineyard Verolla): 100% Sangiovese, made in small quantities (only a few thousand bottles are produced and only in the best years), bottles are numbered.
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 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.
Tart, somewhat dried-herbal scent of red and black berries with peppery notes, dried flowers and some iron. Ripe, somewhat warm fruit, tart and sweetish-melting at the same time, clearly dried herbs on the palate, crumbly tannin, a lot of power and some alcohol warmth, some salt in the background, iron again, slightly bitterish cocoa tones, lasting, very good, rather tart, warm, still slightly drying finish.
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|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|