2014 Baccinetti "La Saporoia" Rosso di Montalcino

SKU #1285222 Wine Enthusiast

 Fragrant blue flower, tilled soil and wild berry aromas lead the nose. The light-bodied, accessible palate offers tart cherry and a hint of chopped herb. It's fresh and easy drinking, with loose-knit tannins. (KO)  (12/2016)

K&L Notes

Affectionately named "Catzilla" by our staff because of the seemingly oversized orange cat adorning the label, the Baccinetti hails from south slope Montalcino vineyards adjacent to Lisini. The Baccinetti family has worked their family farm south of Montalcino since 1935, but 2004 was their first vintage of estate-grown wine. Planted with 100% Sangiovese, the vineyard comprises 3 hectares of young vines that go into their rosso bottling. The wine is fermented in stainless steel and then spends 12 months in barrel before bottling.

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Price: $14.99
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Staff Image By: Steve Bearden | K&L Staff Member | Review Date: 5/31/2017 | Send Email
This delicious and warm rosso has many of the qualities of the Brunello but in a much more approachable style and price. Dried cherry, dusty rose, leather and savory herb all meld in juicy harmony in this delicious bottle.

Staff Image By: Anthony Russo | K&L Staff Member | Review Date: 4/3/2017 | Send Email
Fantastic aromas of wild strawberries, dried flowers, cedar, baking spices, and a light gamey-ness led me to believe this Italian was much more costly than it's advertised price. The wine was bright on the palate and had a great tannin profile.

Staff Image By: John Downing | K&L Staff Member | Review Date: 4/2/2017 | Send Email
Affordable, drinkable, well made Sangiovese is always in demand and this one hits the spot. It's both fragrant and flavorful with a juicy texture and mild acidity that make it ideal to drink now. Baccinetti adapts well to every vintage which is why the "Catzilla" Rosso remains a staff and customer favorite.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 2/7/2017 | Send Email
Lush, rich and luxurious, this wine is awesome— the wild, spicy and plummy fruit flavors just burst in your mouth, with layers of spice and a powerful palate presence. Perfect for grilled meats, especially Italian sausage or your favorite pastas. You’ll love the richness, be captivated by the complexity, and be back buying more!

Staff Image By: Alex Schroeder | K&L Staff Member | Review Date: 1/11/2017 | Send Email
Beautiful wine made in the classic Montalcino tradition! 100% Sangiovese aged a year in barrel. Although lighter in body than bigger Brunellos, it still showcases incredibly rich savory red fruit flavors with a silky mouthfeel and great acid to balance it out. I’m not always in the mood for a big, rich (expensive) Brunello, and this more than satisfies the red-wine drinker in me at an everyday price!​

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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.