Baccio is a brand of Le Chiantigiane, a large Tuscan co-operative that was begun in the early 1970s and now includes 2000 grape growers who own 2460 hectares (6079 acres) of vineyards. This red wine is one of the many great values coming from today's Tuscany.
In a sense, Le Chiantigiane is a descendent of the consorzio of long ago. To protect themselves from bandits, many large land owners of the Middle Ages banded together to raise local armies. Over the centuries, these armies became unnecessary, but the land owners continued to work together in consortiums which eventually became associations dedicated to trade and standards. Those standards included rules and regulations for wine production. The Black Rooster (Gallo Nero) was the best known of these consorzio.
The grapes for this wine were grown outside of the classico zone in hilly areas with elevations not exceeding 2200 feet on soil made of arenaceous, marly limy substrata, clayey schists, and sand. The wine is a blend of approximately 90% Sangiovese and 10% Canaiolo Nero. It was fermented in stainless steel tanks with two weeks of skin contact and then aged part in tanks and part in vats for 18 months before bottling. The label carries the phrase "in gratiam redeo" which translates from the Latin into the mysterious "I return the favor." The wine is bright red verging on garnet-red in color and has a surprisingly rich palate that is fruity and floral with hints of morello cherry and violet. It is a hearty red that will stand up to roasts and grilled meat. Try it with Florentine Roast Pork. Serve it at 65-70 degrees.
Chianti is the heart of Tuscany with valleys and gentle hills of scrub woodlands, stone-built farmhouses, beautiful churches, and, of course, vines and olive trees. Vines arrived here at the time of the Etruscans and were cultivated during the Roman Empire. Benedictine and Vallombrosian monks later spread their cultivation and preserved their production techniques. Chianti wine is first mentioned in 1398, when it was still a white wine. The first regulation dates to 1444, when the Lega del Chianti set the date for the harvest (Sept 29th).