Volcano & Bacchanalia
Bakkanali is a small yet ambitious winery founded by Sebastian Nasello — historic winemaker at Le Ripi in Montalcino — and Hugo Fabbri, inspired by the mystical, cherished experiences of gathering together to share great wines in the tradition of Bacchanalia. After decades in the fine wine world of Montalcino, they found their terroir right under their noses, just across the valley on the dormant volcano of Mount Amiata — the largest and highest (1,738 meters) of a series of extinct Pleistocene lava domes between Siena and Grosseto. Their vineyards and garagiste cellar are located on Amiata's northern slope, in the windy mountain village of Poggioferro (600-800 meters) — a place known more for itinerant sheep herders than vine tenders. The estate spans 5.5 to 8.5 hectares of vines (sources vary) cultivated according to organic and biodynamic principles, with fermentations entrusted to indigenous yeasts. The soils are a complex matrix of ancient limestone sediments, volcanic sands, and Flysch, with extensive hydric reserves. The Sangiovese vineyards around the cellar have high iron content — thus the name Poggioferro, "Hill of Iron." As you go higher, the volcanic soils peak out more, as found in their Chardonnay vineyard at 800 meters. The limestone gives the wines tension; the volcanic sands add their own spicy-minerality; and, as always, the higher altitudes tweak everything. These are volcanic mountain wines — wild, exuberant, lusty, and synesthetically projecting colors, alternatively impressionistic and baroque.
From Montalcino & to the Volcano
The story of Bakkanali is the story of two friends, a volcano, and the wild spirit of celebration that gives the estate its name. It begins with Sebastian Nasello and Hugo Fabbri — a duo whose friendship was forged in wine, whose experiences of gathering together to share great bottles evolved into something approaching the mystical. The name "Bakkanali" is, of course, a nod to the Bacchanalia — the ancient Roman festivals of Bacchus, god of wine, ecstasy, and the liberation of the senses. But it is also a statement of intent: these are wines made for joy, for gathering, for the kind of copious, uninhibited sharing that transforms a meal into a memory and a bottle into a bond. Sebastian Nasello came to Bakkanali with serious credentials — he was the historic winemaker at Podere Le Ripi in Montalcino, one of the most respected estates in the Brunello di Montalcino DOCG, where he honed his craft with Sangiovese at the highest level. Hugo Fabbri brought his own vision and energy, and together they spent decades immersed in the fine wine world of Montalcino, learning, tasting, and dreaming of a terroir they could call their own.
That terroir, when they found it, was not in the rolling hills of Montalcino but across the valley, on the northern slope of Monte Amiata — an extinct volcano that dominates the landscape between Siena and Grosseto. Monte Amiata is the largest and highest (1,738 meters) of a series of extinct Pleistocene lava domes, a mountain that has been dormant for 180,000 years yet whose volcanic imprint remains vivid in the soils, the climate, and the wild character of the landscape. The village of Poggioferro, where their vineyards and garagiste cellar are located, sits at 600-800 meters above sea level — a windy, desolate, and wild place known more for itinerant sheep herders than for vine tenders. This is not the gentle, manicured Tuscany of postcards and wine tours; this is mountain Tuscany, where the wind howls, the soils are raw, and the vines must fight for every inch of their existence. The name Poggioferro — "Hill of Iron" — speaks to the high iron content of the Sangiovese vineyards around the cellar, a mineral signature that imprints itself on the wines with remarkable intensity.
The estate was founded with a clear philosophy: organic farming, biodynamic conversion, indigenous yeasts, and a natural approach that allows the extreme terroir to speak through the wines. Bakkanali is certified organic and in conversion to certified biodynamic, farming a total of 5.5 hectares of vineyards (some sources suggest up to 8.5 hectares) with a focus on high-altitude viticulture that enhances the elegance and structure of the wines. The vineyards are planted at densities and orientations that maximize the benefits of the mountain climate: cool nights that preserve acidity, windy conditions that reduce disease pressure and thicken grape skins, and intense sunlight at altitude that drives phenolic maturity while maintaining freshness. The cellar is a garagiste operation — small, hands-on, focused on quality over quantity — reflecting the founders' commitment to craft and their rejection of industrial scale. Every decision, from pruning to harvest to fermentation to bottling, is made with the goal of expressing the wild, exuberant character of this volcanic mountain terroir.
Today, Bakkanali stands as one of the most exciting and distinctive wine projects in Tuscany — a region not known for volcanic wines, yet one that is increasingly recognizing the unique potential of Monte Amiata's high-altitude slopes. The estate is recognized by PortoVino, Regal Wine, Raw Wine, Raisin, Roscioli Wine Club, Chronos Wine, Rolling Wine, and a growing network of natural wine enthusiasts who appreciate its commitment to organic and biodynamic farming, indigenous yeasts, and the authentic expression of a terroir that is as wild as the Bacchanalian spirit that inspired its name. The wines — Bakkanali Rosso, Bakkanali Rosato, Bakkanali K, Bakkanali Fiorenzo — are not merely beverages; they are expressions of volcanic mountain Sangiovese, of friendship and celebration, and of a conviction that the best wines come from the most extreme places, made by those who are willing to embrace the wildness rather than tame it. The estate's motto might well be: from the volcano, exuberance; from the iron hill, intensity; from the Bacchanalia, joy.
"Inspired by their, if not mystical, then certainly cherished experiences of gathering together to share great wines (i.e. Baccanalia), the duo of Sebastian Nasello and Hugo Fabbri have finally found a terroir all their own."
— PortoVino, on Bakkanali
Monte Amiata & the Hill of Iron
Bakkanali's vineyards are located on the northern slope of Monte Amiata, in the village of Poggioferro, between Siena and Grosseto in southern Tuscany — a landscape dominated by the largest and highest (1,738 meters) of a series of extinct Pleistocene lava domes. This is a terroir of extraordinary geological complexity and extreme viticultural conditions: the soils are a complex matrix of ancient limestone sediments, volcanic sands, and Flysch — a sedimentary rock formation consisting of alternating layers of sandstone, shale, and limestone — with extensive hydric reserves that provide natural water retention even in dry periods. The vineyards are situated at altitudes of 600-800 meters above sea level, placing them among the highest in Tuscany and creating a mountain climate that is fundamentally different from the warmer, lower-elevation vineyards of Montalcino or Chianti Classico. The Sangiovese vineyards around the cellar have particularly high iron content, giving the village its name — Poggioferro, "Hill of Iron" — and imprinting the wines with a distinctive mineral intensity and savory depth.
The terroir is defined by its volcanic origins, its high altitude, and its continental mountain climate. The extinct volcano of Monte Amiata, dormant for 180,000 years, has left a legacy of soils that are unlike anything else in Tuscany: the ancient limestone sediments provide structure, tension, and the ability to age; the volcanic sands contribute spicy minerality, a kind of savory grit that gives the wines texture and persistence; and the Flysch layers add complexity and variation across the different vineyard parcels. The high altitude — 600 meters for the Sangiovese vineyards, up to 800 meters for the Chardonnay — creates a significant diurnal temperature variation, with cool nights that preserve acidity and bright, sun-drenched days that drive phenolic maturity. The wind is a constant presence, howling across the desolate slopes, reducing humidity and disease pressure but also stressing the vines and thickening the grape skins, which contributes to the wines' intensity and structure. The result is a terroir that produces wines of remarkable freshness, minerality, and wild character — wines that have more in common with mountain Sangiovese from remote appellations than with the polished, warm-climate expressions of Brunello or Chianti Classico.
Farming at Bakkanali is certified organic and in conversion to certified biodynamic, with a philosophy that emphasizes soil health, biodiversity, and the natural resilience of high-altitude viticulture. No synthetic pesticides, herbicides, or chemical fertilizers are used. The biodynamic preparations — including composts, herbal teas, and the classic preparations — are employed to enhance soil vitality and plant health, creating a farm that is increasingly self-sustaining and aligned with the rhythms of nature. The vineyards are worked by hand, from pruning to harvest, as the steep, rocky terrain and the garagiste scale of the operation make mechanization impractical and undesirable. The vines are 20 years old in the key Sangiovese parcels — mature enough to produce concentration and complexity, yet young enough to retain vigor and resilience in the challenging mountain conditions. The harvest is entirely manual, with careful hand-selection of grapes in the vineyard, ensuring that only the healthiest, most expressive fruit enters the cellar. Sebastian and Hugo personally oversee every aspect of the viticultural cycle, bringing their decades of Montalcino experience to bear on this wilder, more extreme terroir.
The grape varieties reflect both the estate's Tuscan heritage and the specific conditions of Monte Amiata's volcanic slopes. Sangiovese is the backbone — the great red grape of Tuscany, here expressed in a wilder, more mountain-influenced style than the polished Brunellos of Montalcino. The high altitude, the iron-rich soils, and the windy conditions produce a Sangiovese that is exuberant and lusty, with bright acidity, firm tannins, and a spicy-mineral character that speaks of volcanic origins. Chardonnay, planted at the highest elevation (800 meters), thrives in the cooler conditions, producing wines of remarkable freshness, citrus intensity, and saline minerality — a completely different expression of the variety than the richer, oak-influenced styles of lower elevations. Cabernet Sauvignon also plays a role in the portfolio, adding structure, depth, and an international dimension to the estate's range. Together, these varieties form a portfolio that speaks of both place and ambition: Sangiovese rooted in Tuscan tradition yet expressed through the wild lens of the volcano; Chardonnay pushing the boundaries of what Tuscany can offer at altitude; and Cabernet providing a bridge to the broader world of fine wine. All grapes are hand-harvested with careful selection, and the founders' intimate knowledge of each parcel guides every decision in the vineyard and the cellar.
Northern slope of Monte Amiata, Poggioferro, between Siena and Grosseto, southern Tuscany. Largest and highest (1,738m) extinct Pleistocene lava dome. Dormant for 180,000 years. Village at 600-800 meters altitude. Windy, desolate, wild landscape — known for sheep herders rather than vines. Continental mountain climate with significant diurnal variation. Cool nights preserve acidity; sunny days drive phenolic maturity. Constant wind reduces humidity, thickens grape skins, stresses vines for intensity. High-altitude viticulture enhancing elegance and structure. Technically falls under Montecucco DOC but bottled as vino da tavola/IGT for freedom of expression.
Complex matrix of ancient limestone sediments, volcanic sands, and Flysch (alternating sandstone, shale, limestone layers). Extensive hydric reserves for natural water retention. Sangiovese vineyards around cellar: high iron content — Poggioferro, "Hill of Iron." Limestone gives wines tension and ageing ability. Volcanic sands add spicy-minerality, texture, persistence. Flysch layers create variation across parcels. Higher elevations (800m): more volcanic soils peak out. Distinctive mountain character: freshness, minerality, wild intensity. Soils imprint wines with savory depth and mineral signature unlike any other in Tuscany.
Certified organic, in conversion to certified biodynamic. No synthetic pesticides, herbicides, or chemical fertilizers. Biodynamic preparations: composts, herbal teas, classic preparations for soil vitality and plant health. Farm increasingly self-sustaining, aligned with natural rhythms. Entirely manual labor — steep rocky terrain and garagiste scale make mechanization impractical. 20-year-old vines in key Sangiovese parcels — mature yet vigorous. Manual harvest with careful hand-selection. Sebastian Nasello and Hugo Fabbri personally oversee every aspect. Decades of Montalcino experience applied to wilder, more extreme terroir.
Sangiovese — backbone, great Tuscan red grape, wild mountain-influenced style. High altitude, iron-rich soils, windy conditions produce exuberant, lusty Sangiovese with bright acidity, firm tannins, spicy-mineral volcanic character. Chardonnay — planted at highest elevation (800m), thrives in cooler conditions, produces remarkable freshness, citrus intensity, saline minerality. Completely different expression than lower-elevation styles. Cabernet Sauvignon — adds structure, depth, international dimension. Varieties chosen for ability to express extreme volcanic mountain terroir. Focus on high-altitude viticulture enhancing elegance and structure. All hand-harvested with careful selection.
Indigenous Yeasts & Garagiste Cellar
At Bakkanali, the cellar philosophy is one of natural expression and minimal intervention, guided by the belief that the extreme terroir of Monte Amiata does not need embellishment — it needs transparency. The wines are made with indigenous yeasts, without commercial additives or enzymes, and with a gentle touch that preserves the wild, exuberant character of the volcanic mountain fruit. The garagiste cellar — small, hands-on, focused on quality over quantity — reflects the founders' rejection of industrial scale and their commitment to craft. Fermentations are spontaneous, driven by the native yeast populations that have adapted to the unique conditions of Poggioferro's high-altitude, windy environment. Temperature control is minimal, allowing the fermentations to proceed naturally and extract the full aromatic and phenolic potential of the grapes. The goal is not to tame the wildness of the terroir but to channel it — to capture the exuberance, the lustiness, the synesthetic projection of colors that defines these wines, and to bottle it with as little interference as possible.
The techniques are minimal, respectful, and deeply informed by Sebastian Nasello's decades of experience at Le Ripi in Montalcino — experience that taught him the importance of fruit quality, gentle extraction, and patience, but that also convinced him that the future of Tuscan wine lies not in replication but in exploration. The Sangiovese grapes are typically destemmed and crushed, then fermented in stainless steel tanks to preserve freshness and purity — a choice that reflects the mountain climate's natural acidity and the desire to avoid the heavy extraction and oak influence that characterizes many Brunello-style wines. Ageing also takes place in stainless steel for the fresher cuvées, ensuring a clean, fruit-driven profile that speaks of the vineyard rather than the cellar. For some wines, brief ageing in neutral wood or concrete may be employed to add texture and complexity without masking the volcanic mineral character. Everything is in service of the wine's natural expression: the limestone tension, the volcanic spicy-minerality, the high-altitude freshness, and the iron-rich savory depth that together create a profile unlike anything else in Tuscany.
"Bakkanali Rosso" — The Volcanic Sangiovese: The Bakkanali Rosso is the estate's foundational red — a pure expression of mountain Sangiovese from the iron-rich soils of Poggioferro, made with the natural approach that defines every wine at Bakkanali. This is not Brunello — it is something wilder, more immediate, more exuberant. The Sangiovese is sourced from 20-year-old vines at 600 meters above sea level, grown in soils of marl with carbonaceous and limestone rocks, destemmed and crushed, then fermented spontaneously with indigenous yeasts in stainless steel tanks to preserve freshness and purity. Ageing in stainless steel ensures a clean, fruit-driven profile. In the glass, it is deep ruby with garnet reflections. The nose offers wild cherry, plum, iron-rich mineral notes, dried herbs, and a distinct volcanic, smoky undertone. The palate is medium to full-bodied, with firm yet elegant tannins, vibrant acidity, and a long, savory, mineral finish that speaks of the Hill of Iron. It is a wine of exuberance and lustiness — the quintessential expression of volcanic mountain Sangiovese. Serve at 16–18°C. Ages well for 3–7 years. ~€35–€50 / ~$38–$55.
"Bakkanali K" — The Single-Vineyard Sangiovese: The Bakkanali K is the estate's more focused, single-vineyard expression of Sangiovese — a wine that captures the essence of a specific parcel within the Poggioferro vineyards. Made from 100% Sangiovese sourced from a 3.5-hectare vineyard at 600 meters above sea level, grown in soils composed of marl with carbonaceous and limestone rocks, the K represents a deeper exploration of the terroir's potential. The winemaking follows the same natural approach: destemming and crushing, spontaneous fermentation with indigenous yeasts in stainless steel, and ageing in stainless steel to preserve the wine's freshness and purity. The result is a Sangiovese that is fresh, mineral-driven, and expressive of its unique volcanic, high-altitude environment — an up-and-coming region with still very few winemakers, but pioneers. In the glass, it is ruby with purple reflections. The nose offers red cherry, wild strawberry, violet, iron, and a distinct mineral, earthy note. The palate is medium-bodied, with elegant tannins, vibrant acidity, and a long, savory, complex finish. It is a wine of place and purpose — the future of mountain Sangiovese. Serve at 16–18°C. Drink now or cellared to 2026. ~€30–€45 / ~$32–$48.
"Bakkanali Rosato" — The Arcadian Pink: The Bakkanali Rosato is the estate's rosé — a wine that bridges realism and impressionism, easy flourishes of light and pastel colorways, as captured on its label featuring Makovsky's Arcadia (1889). Made from Sangiovese with a brief period of skin contact to extract just enough color and tannin to create a wine that is both structured and refreshing, the Rosato embodies the Bakkanali spirit: joyful, immediate, synesthetic. Fermented spontaneously with indigenous yeasts in stainless steel, with minimal intervention and no oak influence. In the glass, it is salmon-pink with copper reflections. The nose offers wild strawberry, rose petal, citrus zest, and a distinct mineral, volcanic note. The palate is light to medium-bodied, with crisp acidity, gentle texture, and a long, refreshing, savory finish. It is a wine of summer afternoons and mountain breezes — perfect with light pasta, grilled vegetables, or simply on its own as the sun sets over the volcano. Serve well chilled at 8–10°C. Drink within 1–2 years. ~€25–€35 / ~$28–$38.
"Bakkanali Fiorenzo" — The Chardonnay from 800 Meters: The Bakkanali Fiorenzo is the estate's white wine — a Chardonnay planted at the highest elevation (800 meters) on Monte Amiata, where the volcanic soils peak out more prominently and the cooler temperatures produce a completely different expression of the variety than the richer, oak-driven styles of lower elevations. This is mountain Chardonnay: fresh, citrus-driven, saline, and mineral — a wine that speaks of altitude and volcanic origin rather than butter and oak. Fermented spontaneously with indigenous yeasts, with minimal temperature control and ageing in stainless steel or neutral vessels to preserve the purity of the fruit and the expression of the terroir. In the glass, it is pale straw with greenish-gold reflections. The nose offers lemon, green apple, white flowers, almond, and a distinct volcanic, smoky mineral note. The palate is medium-bodied, with vibrant acidity, a textured mouthfeel, and a long, savory, mineral finish that seems to evaporate on the tongue, leaving only freshness and the memory of the mountain. It is a wine of surprise and delight — proof that Tuscany can produce Chardonnay of genuine elegance and terroir expression. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~€28–€40 / ~$30–$42.
Vessels & Ageing: Bakkanali works primarily with stainless steel tanks for fermentation and ageing — a choice that reflects the founders' commitment to preserving freshness, purity, and the natural expression of the volcanic terroir. The stainless steel allows for precise temperature monitoring during fermentation while avoiding the oxidative influence and flavor imposition of oak barrels. For some cuvées, neutral wood or concrete may be used to add texture and complexity without masking the wine's inherent character, but the dominant vessel is stainless steel — clean, neutral, transparent. The ageing period is brief to moderate, reflecting the estate's philosophy that these are wines meant to be enjoyed in the fullness of their youth, when their exuberance, freshness, and volcanic minerality are at their peak. Yet the structure — the limestone tension, the iron-rich depth, the high-altitude acidity — ensures that the wines will develop beautifully in bottle, gaining complexity and savouriness over 3–7 years. All wines are bottled with minimal filtration, minimal sulfites, and the living energy that comes from spontaneous fermentation and natural winemaking. The result is a portfolio that is unmistakably Bakkanali — wild, exuberant, lusty, volcanic, and deeply connected to the Hill of Iron and the Bacchanalian spirit that inspired it all.
"Bakkanali Rosso" — "100% Sangiovese from 20-Year-Old Vines at 600 Meters on the Hill of Iron — Destemmed, Crushed, Spontaneous Indigenous Yeast Fermentation in Stainless Steel, Aged in Stainless Steel — The Exuberant, Lusty, Volcanic Mountain Sangiovese of Monte Amiata"
The Bakkanali Rosso is the estate's foundational, most representative, and most exuberant wine — the volcanic mountain Sangiovese that encapsulates everything Sebastian Nasello and Hugo Fabbri believe about organic and biodynamic viticulture, indigenous yeast fermentation, and the transformative power of altitude, iron, and volcanic soils. It is not merely a red wine; it is a testament to the beauty of Monte Amiata's northern slope when cultivated with organic care, the courage of two friends who chose to leave the polished world of Montalcino for the wildness of the volcano, and the enduring magic of wines that honor the land without excessive intervention. The name evokes the Bacchanalia — the ancient Roman festivals of wine and joy — a reminder that these are wines made for gathering, for sharing, for the kind of copious, uninhibited celebration that transforms a meal into a memory.
The viticulture is organic and biodynamic — certified organic, in conversion to biodynamic. No synthetic pesticides, no herbicides, no chemical fertilizers. Sebastian and Hugo focus on maintaining healthy vines on the iron-rich, volcanic slopes of Poggioferro — creating an environment where 20-year-old Sangiovese vines can express their full potential of wild cherry, plum, iron minerality, and volcanic spice. The harvest is entirely manual, with careful hand-selection of only the healthiest, most expressive bunches. The Sangiovese is the great red grape of Tuscany, but here on Monte Amiata it finds a completely different expression than in the warm, rolling hills of Montalcino: the high altitude (600 meters), the constant wind, the significant diurnal temperature variation, and the iron-rich, volcanic-limestone-Flysch soils produce a Sangiovese that is brighter, more mineral, more structured, and more wildly exuberant than its Brunello cousins.
In the cellar, the grapes are destemmed and crushed, then fermented spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The fermentation takes place in stainless steel tanks, preserving the freshness, purity, and natural acidity that the mountain climate provides. Temperature control is minimal, allowing the fermentation to proceed naturally and extract the full aromatic and phenolic potential of the grapes without the heavy extraction that oak or extended maceration can impose. Ageing in stainless steel ensures a clean, fruit-driven profile that speaks of the vineyard rather than the cellar — the limestone tension, the volcanic spicy-minerality, the iron-rich savory depth, and the high-altitude freshness all shine through without masking. Minimal sulfites are added to protect the wine's integrity. Gentle filtration or no filtration preserves the wine's living character.
In the glass, it is deep ruby with garnet reflections — vibrant, alive, exuberant. The nose is intense and complex: wild cherry, plum, iron-rich mineral notes, dried herbs, and a distinct volcanic, smoky undertone that speaks of the ancient Pleistocene lava dome and the Hill of Iron. There are notes of wild strawberry, a hint of violet, and a subtle spiciness that adds depth and intrigue. The palate is medium to full-bodied, with firm yet elegant tannins, vibrant acidity, and a long, savory, mineral finish that seems to echo the mountain itself — the wind, the iron, the volcanic sands, and the limestone tension all present in every sip. It is a wine of great personality — a wine that proves that when Sangiovese is grown organically on iron-rich volcanic soils at 600 meters, harvested with care, and made with honest minimal intervention in stainless steel, the result is a Tuscan red of both immediacy and profound depth, of both wild pleasure and genuine terroir expression.
The Bakkanali Rosso is a wine of the table and the celebration — it pairs beautifully with pasta with porcini mushrooms, duck breast with cherry sauce, eggplant parmigiana, aged cheeses, or porchetta — or simply with good bread and olive oil as the sun sets over the volcano and the wind howls across the desolate slopes. Serve at 16–18°C. It will reward careful cellaring, developing more truffle, tobacco, and mineral complexity over 3–7 years. Every bottle is a testament to the power of friendship, the beauty of organic and biodynamic farming, and the enduring magic of wines that honor the volcano, the iron hill, and the Bacchanalian spirit of joy. ~€35–€50 / ~$38–$55.
The Bakkanali Range
Sebastian Nasello and Hugo Fabbri produce a natural, organic, and biodynamic portfolio from 5.5 to 8.5 hectares of vineyards on the northern slope of Monte Amiata, in the village of Poggioferro, Tuscany. All wines are estate-grown, hand-harvested with careful selection, and made with spontaneous indigenous yeast fermentation. No commercial yeasts, no enzymes, no additives. Minimal sulfites. The wines are aged primarily in stainless steel to preserve freshness, purity, and the natural expression of the volcanic mountain terroir. The portfolio includes reds, a rosato, and a white — all deeply rooted in the iron-rich soils, volcanic sands, limestone sediments, and Flysch of Monte Amiata, and all bottled as vino da tavola or IGT Toscana to give the winemakers freedom of expression outside the strictures of the Montecucco DOC. These are volcanic mountain wines — wild, exuberant, lusty, and synesthetically projecting colors. Prices are approximate and in USD/EUR.
Bakkanali produces a natural, organic, and biodynamic portfolio from 5.5 to 8.5 hectares of vineyards on the northern slope of Monte Amiata, in the village of Poggioferro, between Siena and Grosseto, Tuscany. All wines are estate-grown, hand-harvested with careful selection, and made with spontaneous indigenous yeast fermentation. No commercial yeasts, no enzymes, no additives. Minimal sulfites. The wines are aged primarily in stainless steel to preserve freshness, purity, and the natural expression of the volcanic mountain terroir. The portfolio includes Bakkanali Rosso (volcanic mountain Sangiovese), Bakkanali K (single-vineyard Sangiovese), Bakkanali Rosato (Arcadian pink Sangiovese), and Bakkanali Fiorenzo (high-altitude Chardonnay). All are bottled as vino da tavola or IGT Toscana, giving the winemakers freedom of expression outside the Montecucco DOC. The estate was founded by Sebastian Nasello (historic winemaker at Le Ripi in Montalcino) and Hugo Fabbri, inspired by the Bacchanalian spirit of gathering and sharing great wines. Certified organic and in conversion to biodynamic. Vineyard soils: complex matrix of ancient limestone sediments, volcanic sands, and Flysch. Sangiovese vineyards at 600 meters with high iron content (Poggioferro, "Hill of Iron"); Chardonnay at 800 meters where volcanic soils peak out more. Monte Amiata: largest and highest (1,738 meters) extinct Pleistocene lava dome, dormant for 180,000 years. Distributed by PortoVino, Regal Wine, Raw Wine, Raisin, Roscioli Wine Club, Chronos Wine, Rolling Wine, and select natural wine retailers worldwide. Wine tastings and organic wine experiences available at the estate in Seggiano and Monte Amiata.
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