The Bachiarro derives from the same vinification of Sangiovese intended for Purneia, which is then added with a variable quantity, depending on the season, of Cabernet and Canaiolo, also vinified alone. The mixture is typically performed after aging in wood but, some years, a very low production of grapes led us to mix the wines already in the phase of post-fermentation maceration (November-December).
Bachiarro is an intense wine, Cabernet brings to it all the power of this variety in its best meanings of Tuscany.
The name Bachiarro (IGT Rosso Toscana) is derived from that of the house that is located above the wine cellar where the wine is made??, in front of the cellar.
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