The Ultimate Rich and Salty Natural Wine Experience: Bacchereto Sassocarlo Bianco Toscano 2019
Sassocarlo Bianco Toscano 2019 is a delight—a macerated wine made with great care that will enchant you with a statuesque body, distinct aromas, mouth-watering flavor, and incredible drinkability.
Among the Tuscan whites, it is the one that stands out for its charisma, depth, boldness, and straight back. It does not indulge in futurist drifts; it does not suffer from heaviness or awkwardness; on the contrary, it succeeds in the difficult attempt to propose a macerated white of thickness and suggestive roundness.
Because of the short maceration, it broadens the aromatic horizon, adds layers, and imparts a certain smug and decadent fatness, but don’t expect a resinous wine, a true orange wine, given the pervasive contact with the skins.
How it is produced
The vineyards have been managed biodynamically for decades, and no herbicides, pesticides, or synthetic products are used.
The soils are based on oceanic marls, sandstones, limestones, and clays. The average age of the vines is over 40 years.
The spontaneous fermentation occurs in steel, whereas the malolactic fermentation occurs in wood, in tonneaux, where the wine ages for 18 months.bottling and resting for another 6 months in the bottle; obviously, it is not filtered or clarified. In pure Tuscan style, it is a blend of Malvasia and Trebbiano.
Organoleptic characteristics
All this courage, this desire for terroir and craftsmanship, is rewarded by an extraordinary complexity that is easy to read and appreciate. And this is the clue that makes you recognize a glorious wine: the length of the sip combined with the naturalness with which you return to that sip.
The acidity whips you, but you don’t have time to complain that the aromatic and salvific charge of Malvasia distracts and fascinates you. The persistence and the structure are massive, even if they don’t preclude the juiciness. They don’t hinder the rhythm and the dynamism.
Yellow like a Wizard of Oz scarecrows. Inebriating perfumes, a rough, marine trait, brazen in its search for hardness. dried rose petals and broom, honey, walnuts, and gooseberry syrup. light, spicy gusts and then decadent, oxidative, ripe tones and more iodine that embrace sage and olives.
On the palate, it is greedy and compressed; it has an apotropaic density of taste. Layers of rock, salt, lemon, and cereals. Citron cream and juice, softness that leads to a finish with a magnificent vegetable vein acting as a common thread.
Remarkable and impetuous structure. The soft maceration has given it body and three-dimensionality, but the skeleton is made of salt, and the malolactic fermentation has avoided the dry lemonade effect.
Drunk now, it is already splendid, but with this concentration, it can age for 20 years without any problem. to be tried between the ages of 7-8 years old at the age of 10, the first great evolutionary leap.
Price
36.20 on the Triple A website: “The price seems high, but the quality of this bottle is stellar; it has substance and aging potential.” It is one of the best Italian wines out there.
Pairings
Cantonese rice, pad Thai, marinara risotto, carbonara, margherita pizza, and paella