The Winery Bacchus of Toscane

Winery Bacchus
The winery offers 5 different wines
2.8
Note - 1Note - 1Note - 0.5Note - 0Note - 0
Its wines get an average rating of 2.8.
It is currently not ranked among the best domains of Toscane.
It is located in Toscane

The Winery Bacchus is one of the best wineries to follow in Toscane.. It offers 5 wines for sale in of Toscane to come and discover on site or to buy online.

Top Winery Bacchus wines

Looking for the best Winery Bacchus wines in Toscane among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Bacchus wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Bacchus wines with technical and enological descriptions.

The top red wines of Winery Bacchus

Food and wine pairings with a red wine of Winery Bacchus

How Winery Bacchus wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of ramen burger, quick salmon and zucchini lasagna or osso buco with mushrooms.

The best vintages in the red wines of Winery Bacchus

  • 2015With an average score of 2.50/5

Discovering the wine region of Toscane

Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.

Dry whites are probably less familiar to most consumers - except perhaps Vernaccia di San Gimignano. Located in Central Italy, Tuscany borders Liguria and Emilia-Romagna to the North, Umbria and Marche to the east and Lazio to the South. Its western border is formed by the Tyrrhenian Sea. The picturesque rolling hills, medieval villages and cypress-lined avenues attract tourists and help promote the wines.

The top white wines of Winery Bacchus

Food and wine pairings with a white wine of Winery Bacchus

How Winery Bacchus wines pair with each other generally quite well with dishes such as recipes .

The best vintages in the white wines of Winery Bacchus

  • 2017With an average score of 2.90/5

The grape varieties most used in the white wines of Winery Bacchus.

  • Bacchus

Discover the grape variety: Terret

Terret noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Terret Noir can be found in many vineyards: South West, Cognac, Bordeaux, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Loire Valley, Savoie & Bugey, Beaujolais.

Discover other wineries and winemakers neighboring the Winery Bacchus

Planning a wine route in the of Toscane? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Bacchus.

Discover the grape variety: Vermentino

The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.

News about Winery Bacchus and wines from the region

Sussex wine producers celebrate after earning PDO status

Producers including Rathfinny, Ridgeview and Bolney embarked upon their quest to turn Sussex into an appellation back in 2015. The Department for Environment, Food and Rural Affairs (DEFRA) has now finally recognised Sussex wine as a Protected Designation of Origin (PDO). It will enter the register on 5 July, 2022, giving Sussex wine the same legal status as Jersey Royal potatoes, Cornish clotted cream and Stilton cheese. Mark Driver, the former hedge fund manager who set up Rathfinny Wine Estat ...

What the Decanter team is drinking this Christmas

Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...

Andrew Jefford: ‘Arresting and generous, but without vulgarity or excess’

Layers of colour in the sky before me: indigo, peach, salmon. In the rear-view mirror, the gold was catching fire. As I drove down through the lonely, Mistral-chilled vines of Babeau-Bouldoux towards nearby St-Chinian, I was thinking about what Christine Deleuze of Clos Bagatelle had just said. ‘When you came to visit 10 years ago,’ she reminded me, ‘you said we needed to wait another decade for a market breakthrough. Today you’ve said we need to wait another decade or two. So when, exactly, wil ...

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.