Summary:

The wines of Toscana’s Montalcino are revered the world over and the price of vineyard land within the Brunello di Montalcino DOCG reflects that renown. However, just a short 30 minute drive from Montalcino lies the largely undiscovered world of Monte Amiata. Previously primarily known, in wine circles, for the important role it plays in sheltering the vineyards of Montalcino from intense summer storms that can develop on the sun-soaked Tuscan coastline, today Monte Amiata is garnering attention for new reasons. Italian Programs Director, Andrea Eby, will be joined by Ugo Fabbri, one of the founders of Monte Amiata upstart winery BAKKANALI.Together they will share some secrets of this largely unknown terroir and delve into the past, present and bright future of the region. Andrea and Ugo will open a couple bottles of BAKKANALI during the presentation and encourage viewers to track down a bottle of BAKKANALI and join in the discussion.

About the speakers:

Andrea Eby

Andrea Eby is the Italian Programs Director for the Wine Scholar Guild (WSG). She is a Stage 2 Master of Wine student, Vinitaly International Academy Italian Wine Ambassador, Certified Sommelier, and is a member of the expert judging panels at Decanter World Wine Awards, International Wine Challenge and Vinitaly 5 Star Wines.

Timestamps

Introduction to the Webinar (00:00)
Justin welcomes attendees and introduces Andrea and Hugo as the hosts of the event.

Overview of Monte Amiata (00:56)
Andrea discusses the importance of Monte Amiata and shares her experiences in the region.

Learning Objectives (02:00)
Andrea outlines what viewers will learn about Monte Amiata, Bacchanalia, and planning visits.

Geographical Context (03:03)
Andrea presents a map highlighting Monte Amiata's location within Tuscany and familiar appellations.

Hugo's Introduction to Bacchanalia (04:09)
Hugo shares insights about Monte Amiata's terroir and its potential for future winemaking.

Appellation and Terroir Discussion (06:28)
Andrea and Hugo discuss the differences between Monte Amiata and existing appellations like Montecucco.

Unique Characteristics of Monte Amiata (08:54)
Hugo explains the unique volcanic soil and elevation of Monte Amiata, enhancing its winemaking potential.

Visual Tour of Monte Amiata (10:16)
Andrea describes the stunning landscapes and historic towns surrounding Monte Amiata.

Volcanic History and Hot Springs (11:31)
Andrea discusses the area's volcanic history and the presence of hot springs.

Viticulture Suitability (12:28)
Hugo talks about the historical significance of winemaking in Monte Amiata and its challenges.

Biodiversity and Organic Practices (15:24)
Hugo emphasizes the importance of biodiversity and organic farming practices in their vineyards.

Challenges in Winemaking (18:20)
Hugo discusses the difficulties of working in steep terrains and the impact on production.

Climate and Elevation Benefits (20:27)
Andrea and Hugo highlight how elevation affects grape ripening and moisture availability.

Biodiversity in the Region (22:43)
Andrea notes the rich biodiversity in Monte Amiata compared to monoculture in other areas.

Seasonality of Monte Amiata (23:44)
Andrea explains the distinct seasonal changes in Monte Amiata, aiding vine health.

Forest and Vineyard Dynamics (24:19)
Hugo clarifies the elevation limits for vineyards and the forest cover above 800 meters.

Podcast Episode Timestamps

Introduction to Monte Amiata (24:55)
Overview of the unique characteristics and few producers in the Monte Amiata region.

Meeting Sebastian (26:08)
Hugo shares his background and how he met winemaker Sebastian.

Winemaking Philosophy (27:12)
Discussion on creating wines with personality, acidity, and freshness.

First Harvest Experience (28:47)
Initial fermentation results exceeded expectations, showcasing the terroir's potential.

Changing Wine Preferences (30:04)
Hugo discusses the shift in consumer tastes towards lower alcohol and less concentrated wines.

Biodynamic Approach (31:53)
Importance of healthy grapes and biodynamic practices in winemaking.

Soil Characteristics (33:17)
Description of the rocky, dry soil and its benefits for wine production.

Carbonic Maceration Technique (36:37)
Hugo explains the semi-carbonic method used for enhancing wine freshness.

Label Design and Philosophy (40:27)
Hugo shares the artistic inspiration behind Bacchanalia's wine labels.

Introduction to Fiorentino Wine (43:54)
Details about the special Fiorentino wine dedicated to a mentor figure.

Candy Wine and No Sulfites (45:49)
Creation of a wine without sulfites, inspired by an importer’s request and featuring their dogs.