52 Fuochi 2022 - Azienda Agricola Baccagnano

52 Fuochi - Azienda Agricola Baccagnano

52 Fuochi takes its name from the Descriptio Romandiole of 1371—an ancient census recording the 52 fuochi (households) belonging to the Church of San Nicola, which still stands in the heart of Baccagnano today. It is a Sangiovese defined by restraint—essential and true to its terroir. The grapes are harvested to achieve a natural alcohol content of 13–13.5%, while skin maceration lasts only as long as fermentation itself, rarely exceeding two weeks. After racking, the wine rests through the onset of winter cold and completes its journey with 18 months of bottle aging. In the glass, it displays a ruby ​​red hue with garnet highlights. Notes of red cherry, violet, and dried herbs emerge on the nose. On the palate, it is fresh, balanced, and savory, featuring fine tannins and an elegant finish—a Sangiovese that speaks of its territory without raising its voice.

Service

It is advisable to serve it at a temperature of 16/18° in tulip goblets. Wine to drink immediately.

Pairing

It pairs well with the most authentic Romagna cuisine: tagliatelle with ragù, grilled meats, aged cheeses, quality cured meats, and simple, straightforward dishes.

Cellar: Azienda Agricola Baccagnano

We are in Diolo, between the Piacenza hills and here the Saccomani family cultivates their vineyards for a total of 12 hectares, in this place of great geological value, characterized by a sandy soil and rich in fossils dating back to the Mediterranean Pliocene period, as their label testifies. The Saccomani company is composed of his father Giuseppe and his two sons Luca and Claudia who together with their respective families produce wines in total respect for the land, organically; The altitudes vary from 250 meters to 300 meters above sea level. and their sparkling wines are naturally fermented in the bottle. Theirs is an authentic family made of healthy principles like their wines, direct and honest. In the cellar, the future prospect is totally oriented towards natural production, Luca and Claudia have directly managed the production for a few years, since this year they have also been part of the Vinnatur group.