From: Bacchereto, Italy
Varietal: Sangiovese
Taste: On the nose, the wine is rich and complex, with aromas of ripe black cherries, blackberries, and plums, intertwined with floral notes of violets and dried herbs, such as thyme and rosemary. Hints of baking spice, worn leather, as well as a subtle earthy undertone, add depth and complexity to the bouquet. On the palate, the wine is medium-bodied with a lively acidity and soft, silky tannins. The flavors of black cherry, blackberry, and plum are complemented by notes of tobacco, black pepper, and a hint of balsamic vinegar, which add layers of complexity to the wine. The finish shines and lingers, with a subtle minerality and a lilting finish that reveals the wine's elegant structure and refined tannins.
Pairing: This enigmatic red pairs well with a wide range of dishes from the region. The wine's lively acidity and soft, silky tannins make it an excellent pairing with roasted or grilled meats, such as beef, lamb, or pork, as well as game meats like venison. The wine's complex bouquet and refined palate also make it a great pairing with rich pasta dishes, such as pappardelle with a hearty meat sauce or a classic lasagna. We’re taking this cue on the beloved noodle and are sharing David Tanis’ pappardelle pasta as our pairing recipe below.
For a regional pairing, try serving the wine with a traditional Tuscan dish like bistecca alla fiorentina, a grilled T-bone steak seasoned with salt, pepper, and olive oil. The wine's tannins and acidity complement the rich, meaty flavors of the steak, while the wine's fruity and herbal notes harmonize with the dish's simple seasoning.
For a vegetarian option, try pairing the wine with a dish like eggplant parmigiana, a classic Italian dish made with layers of eggplant, tomato sauce, and cheese. The wine's acidity cuts through the richness of the dish, while the wine's herbal and earthy notes complement the flavors of the eggplant and tomato sauce. Other vegetarian options that pair well with the wine include grilled portobello mushrooms, mushroom risotto, and hearty vegetable soups.
Creamy Chicken Liver Pasta With Wild Morels
By David Tanis
About. Fattoria di Bacchereto is a small family-run winery from Bacchereto, which is the most western hilltop town in the appellation, thus, at a higher elevation, butting up against the national park around Montalbano. The winery is owned by Rossella Bencini Tesi, who inherited the estate after her father and brother passed away in the 1990s. Under Rossella's leadership, the winery has been transformed into a highly-regarded producer of high-quality wines.
At first, having no prior experience in the winemaking process, Tesi left management of the winery to other experts until she was introduced to biodynamic and organic techniques in 2000. She then implemented these methods at the winery, and saw a dramatic change in the environment and resulting wine. The hard soil and malnourished vines were revitalized, and so in turn was the entire Fattoria de Bacchereto estate.
The winery is situated in the town of Carmignano, which is located in the province of Prato in Tuscany. Carmignano has a long and rich history of winemaking, dating back to the Etruscan era. The region is known for producing wines made primarily from the Sangiovese grape, which is one of Italy's most important and highly-regarded grape varieties.
