Bacchus embodies humankind’s love of wine, nature and grapes. This sumptuous masterpiece of Italian oenology is a reflection of the superb quality of Leonardo’s work. The grapes are picked exclusively by hand in 5.5 kg crates, selecting the best and loosest bunches, starting from mid-September to the first week of October. The grapes are left to dry in a temperature-controlled fruit warehouse with air circulation for at least 90 days. Crushing and controlled temperature fermentation take place at no more than 25°C from mid-December with skin maceration for 20-25 days while malolactic fermentation is performed at the same time. The concentration achieved during drying and fermentation management allow the wine to reach 15-16% alcohol, with significant contents of anthocyans and polyphenols that allow a long maturation in steel containers, at least 18 months in barrels and French and Slavonian oak barriques, and finally another 6-8 months of bottle-ageing before the wine is released on the market. A unique territory, native varieties and oenological expertise allow to obtain a bottled product that can age more than ten years.