ABOUT: Fattoria Di Bacchereto is nestled snuggly in the hilly, woodsy region of Carmignano, a tiny, ancient region within Tuscany between Florence and Pistoia. Rossella Bencini Tesi is running the show after inheriting the estate in the 1990’s, and what a show it is! Only a small portion of the estate is dedicated to vines, the rest is populated with open meadows, vast olive groves, and fruit trees. In the early 2000’s Rossella was moved to introduce biodynamic and organic methods to her operation and the improvements have been dramatic. A quick word about the Carmignano DOCG, it’s very much like Chianti except for the fact that 10%-20% Cabernet Sauvignon is Required to be in the blend. Lucky us, because this blend of 75% Sangiovese, 15% Cabernet Sauvignon, and 10% Canaiolo has uncommon beauty and depth. In the winery it’s a minimal intervention program, low amounts of sulphur are used and the wine spends one to two years in barrel before going into a bottle for six months, then into our hands. This is an exceptional wine, worth every penny, and it seems that the price keeps going up so best get it now. TASTE: This was lovely bottle to open for dinner, the aromas were shy but developing. Cherries, raspberries, cranberries, orange peel, salt, smoke, white pepper, rose petal and dusty, dry soil. The body and alcohol are a comfortable medium in weight, the acidity has a nice medium+ hum to it and the tannins are seamlessly integrated into the overall picture. What a delight! Silky and ethereal flavors of cherries, raspberries, and cranberries, throw in rose water, salt, and some Mediterranean herbs as well. It’s perfectly elegant with a slight bite, has a long finish and is highly complex with many years of positive development ahead. PAIR: Baked eggplant with Fontina, roasted fennel with Parmesan cheese, Torta di Ceci with rosemary, roasted pepper pizza, baked ziti with sour cream, and thyme seasoned smoky beans with tomatoes.
