oksekød og kraftige pastaretter

they develop more slowly and have an even greater aging potential

yet still maintains structure and seriousness

without filtration

The malolactic fermentation takes place in winter in cool underground cellars

Bakkanali ROSSO IGT Toscana Rosso 2023 Rosévin oksekød og kraftige pastaretterSangiovese from 19 year old vines. From Poggioferro on the northwest slope of the ancient volcano Monte Amiata at an altitude of 600 meters. The soil is marl very calcareous clay, enriched by limestone and minerals from the volcano. 3. 5 HA. Spontaneous fermentation. Manual pressing, 20% whole grape clusters. Made in stainless steel and aged in cement. Total production is 12,000 bottles in this vintage. Juicy, fresh, and elegant, with plenty of red