Bakkanali Winery born in Poggioferro, a small hamlet in the municipality of Seggiano in the province of Grosseto, at an altitude ranging from 600 to 800 meters, on the slopes of Mount Amiata, an ancient dormant volcano.
Founded by Sebastian Nasello and Ugo Fabbri, Bakkanali is a young and dynamic company, formed by friends who share a common passion for the world of wine, which they have been a part of for many years. However, they were seeking a place that would allow them to reflect their everyday lives and the joy of sharing both in living and in drinking. After years of studying and gaining experience with some of the most interesting wine producers in the region and beyond, always in search of wines and winemakers that would expand their horizons, they decided to embark on this project.
The name “Bakkanali” pays homage to the Roman banquets during which they celebrated the ecstasy of life, and Bakkanali fully embodies this concept: the celebration of enthusiasm, the pleasure of sharing every sip among friends and loved ones. Their goal is to create spontaneous, convivial, straightforward wines that are not artificial, representing the genuine character of the terroir, free from unnecessary frills, and unconstrained by rules and regulations.
Elements such as altitude, snow, temperature fluctuations, and geologically ancient soils rich in limestone sediments that transform into Flysh and volcanic sands as you ascend contribute to the uniqueness of the Cabernet Sauvignon and Sangiovese grapes cultivated here. White grapes, on the other hand, are grown at an altitude of around 800 meters, where volcanic remnants are more prominent, and the soil is further enriched with sand, galestro, calcium, and iron.
In the vineyard, they practice biodynamic agriculture to capture a clear snapshot of the place and its season. They prefer long gestations that embrace the microcosm of the location. They use various types of containers, mostly neutral and porous. They do not shy away from stems and whole-cluster fermentations; it is the wine itself that guides them. According to them, they can only be sensitive and confident artisans.
They have chosen to work mainly with containers that do not impart any flavor to the wine. As a result, they vinify and age most of their wines in concrete, sometimes in steel. Only the Poggioferro parcel is vinified in open wooden vats, perfect for handling whole clusters. The idea is to highlight the texture of the wines from Monte Amiata, often characterized by low pH and rich, energetic, blood-like sensations, by stripping the wine of all unnecessary elements. For them, true art lies in subtracting, not adding.->Discover all the wines of Bakkanali Winery
