it arrives in the cellar and undergoes spontaneous whole-cluster fermentation in truncated conical vats with a 3-month maceration

finezza e profondità

24 months of aging in large Slavonian oak barrels and another 9 months in bottle before release

Dopo la laurea in enologia Tommaso Cappa inizia la sua esperienza in una famosa cantina di Alba dove si occupa principalmente della gestione agronomica

it is characterized by higher acidity and drinkability

Toscana Rosso IGT "Bakkanali Sangiovese" Zona di produzione_Savoie (Francia) it arrives in the cellarBakkanali's Sangiovese is a red wine produced by Ugo Fabbri and Sebastian Nasello in the municipality of Poggioferro, a small village near Monte Amiata. We are therefore in Poggioferro, a small hamlet of the municipality of Seggiano in the province of Grosseto, at an altitude varying between 600 and 800 meters, with a fantastic view of Monte Amiata, also known as the sleeping giant because it is no longer an active volcano. The soils where this