Made in small quantitities (only a few thousand bottles are produced each year), Baciòlo is a further barrel selection of the Sangiovese already earmarked for the Saragio – the best of the best. Like all of the reds at Valdonica, it is fermented in small, 1100L food-grade plastic containers. Wild yeast fermentation and subsequent maceration last, on average, 5 to 6 weeks. The wine is punched down by hand, and not pumped, between 2 and 3 times a day depending on the stage of fermentation. Between 10 and 50% whole clusters (non-destemmed grapes) are used - the percentage varies according to the vineyard and the ripeness of the stems. At the end of fermentation/ maceration each ferment is pressed out separately into stainless steel tanks where it settles overnight, before being racked into barriques (20% new). Baciòlo is aged for a further six months to complete a total of 24 months of ageing.