Bacchereto Farm - Carmignano “Terre a Mano” 2016

Rossella Bencini Tesi's Carmignano obtained from Sangiovese, Cabernet Sauvignon and Canaiolo is born on soils rich in marly limestone, clayey schists and sandstones. The plants have an average age of 30 years.

Manual harvesting in crates is followed by destemming. Maceration and alcoholic fermentation for 15 days in cement vats and malolactic fermentation. The refinement takes place in 350 L Allier oak tonneaux on the fine lees for 26 months. At least 6 months of rest in bottle.

Bottles produced: 16,000

Rossella Bencini Tesi took the reins of Fattoria di Bacchereto in 2002 and did so by introducing the dictates of biodynamics into the agricultural system of those who had preceded her in the company. A revolution on those hills of Montalbano, a few kilometers from Carmignano in Tuscany.

The estate sits on an area of ​​over 160 hectares between 200 and 500 meters above sea level. The land is divided between woods, orchards, vineyards, olive groves and chestnut groves.

The surface area dedicated to vines is approximately 8 hectares, where Trebbiano, Sangiovese, Canaiolo nero and Cabernet Sauvignon are grown.

In the vineyard, green manure is practiced, weeds are removed strictly by hand and copper and sulphur are used to treat diseases.

Fermentations are spontaneous, carried out only by indigenous yeasts and without any chemical aid.

The wine ages in large wooden barrels and is bottled without filtration.

The company produces 20,000 bottles per year, most of which are Carmignano.