Fattoria di Bacchereto has a story with more significance in the wine world than most all others in the world. Carmignano DOCG was the first region to receive established rules regarding wine production in 1716 by the Grand Duke Cosimo III; making it Italy's first 'DOC' (100 years prior to any AOC regulations in France!), known as Barco Reale. Bacchereto's estate was part of the old Barco Reale game reserve for the Grand Duke in 1626, which has since become noted for its wine production. As the Rosella Bencini Tesi family first took over the property in 1920, they were already destined to produce incredible fruit, and now farm 8 hectares of grapes within 9 different parcels, and have 60 hectares of olive trees and woods in the famous forests of the region. In 2002 the 'Terre a Mano' name was added to the winery to signify their commitment to the natural methods they use in all aspects of their production; including biodynamic practices, minimal intervention with the wines, and making not only traditional Carmignano Rosso, but also incredible skin-fermented white wine, and some of the loveliest Vin Santo one can find.
terre a mano carmignano 75% sangiovese, 15% canaiolo, 10% cabernet sauvignon The Terre a Mano Carmignano is a traditional blend for the region, having predominately Sangiovese as the focal point, some native Canaiolo, and a bit of Cabernet Sauvignon (which has been part of the Carmignano regulations since it began 300 years ago) which is still sometimes called Uva Francesca. All of the fermenting grapes, and even vineyard sites and plots, are kept separate from each other until the very end when the time comes for blending and bottling. Natural alcoholic fermentation takes place in concrete vats. Once complete, the juice is moved to used French Tonneau for spontaneous malo-lactic fermentation to begin, and is then racked when finished. The wine rests for close to two years in barrel before it is blended back into concrete (which is the first time the juice sees any sulfur addition), and mellows for another 2-3 months before bottling. And the finished wine is full of vibrant acidity, fresh fruit, balanced oak influence, and fantastic tannins. It is the original ‘Super Tuscan.’ |
terre a mano 'sassocarlo' 90% trebbiano, 10% malvasia del chianti The Terre a Mano Sassocarlo is the estate’s orange wine made from Trebbiano and a bit of Malvasia, both spending their first 4 days of natural fermentation on the skins to add to the texture and color of the finished wine. Normally picked around the middle of October, the color of the grapes change to orange and pink aiding in the beautiful hue of the finished wine; and it gives ample time for some of the grapes (about 20%) to become affected by botrytis, adding more depth and complexity to the juice. After the grapes are pressed off the skins, the fermenting must goes into old French Tonneau barrels for the next 12 months to complete fermentations, seeing regular battonage for the first month, and then once a week stirrings for the rest of the year. After an additional month in stainless steel, the wine is racked for the first time into bottle. No yeasts are added to the process, no sulfur is used, and the unfiltered wine is full of expressive character. Balanced acidity and an incredibly lengthy finish make for a remarkable and complex orange wine. |
bacchereto vin santo di carmignano
80% trebbiano, 20% malvasia del chianti The Vin Santo di Carmignano is a stunning example of the most traditional and classic Vin Santo one can find. The Trebbiano and Malvasia fruit is picked carefully in the first part of October in order to avoid any botrytis that may soon form, and enters Chestnut Caratelli (about 70 liter barrels) to begin its long life of aging. As not even sulfur is added to the freshly pressed juice, natural and indigenous yeasts begins fermentation in the wax sealed barrels, and the juice takes nearly three years to ‘finish.’ At this point, a layer of flor forms on the aging wine, and rests for at least another 6 years until Marco decides it is complete, and a true Vin Santo. The wax is cracked and the wine is drawn into bottles without filtration, and the result is nothing short of magical. Incredible complexity through aroma, flavor, and texture; this dessert wine is perfectly sweet, unctuous, and so full of life and acidity. There is very little made each year, and after evaporation over the years in the Caratelli, this Vin Santo is rare and exclusive to say the least. |