Rosé

seafood, grilled peaches with mascarpone, spaghetti aglio e’ olio, summer melon with pancetta, caprese salad.

Selected areas of the vineyard blocks are designated for rosé production and careful monitoring of these sections during ripening season ensures picking at optimal phenolic ripeness, acidity and sugar levels to create a fresh yet pure wine.

Components all spend 7 months in oak (February - September) before being blended and bottled.

Malbec:(80%) Grapes were picked early in the morning and brought straight to the cellar. Grapes were sorted, destemmed and crushed directly into the press. The free run juice was drained and pumped into a tank where it settled overnight before being racked into neutral 300L french oak barrels for fermentation. 50% of the barrels were inoculated with a commercial yeast strain, the balance was left to ferment spontaneously. Sangiovese: (13%) The most vigerous part of the block was identified and these grapes were used for rose production. Grapes were picked early in the morning in cool picking conditions. At the cellar, the grapes were sorted, destemmed and crushed directly into the press. The free run juice was drained and pumped into a stainless steel tank where it settled overnight before being racked into neutral 300L french oak barrels for fermentation. No commercial yeast strain was used, this was a spontaneous fermentation. Vermentino: (7%) two pickings, one week apart. Frist picking used as the fresh component. No skin contact, barrel fermented and matured for 7 months (Feb-September). Second picking is the riper component, de-stemmed into press and left on the skins for 8 hours before draining and pressing. Barrel fermented and matured for 7 months. Battonage is done after fermentation once a week for 2 months to add weight to the palate. The two components are blended together before bottling, with a fraction allocated to the Rose, and the rest to the pure Vermentino.

Time at Baccō is a slow rhythm, gently flowing like the seasons. Just as the life cycle of the vine cannot be rushed, creating any rare work of art requires patience. We believe that true wellbeing lies in synergy with nature, nurturing our environment and savouring its gifts. Our wines are made with this mindful, unhurried approach, to be generous and engage all the senses. Baccō is a family inspired project borne from Nathan Jankelowitz’s passion for the art of producing premium quality wines. Long inspired by the opulence of the Super Tuscan region, Nathan dreamt of bringing this holistic, experiential brand of luxury to South African wine lovers. A dream that has now become a magnificent reality.