# 52 Fuochi (2020)

- **Producer:** Azienda Agricola Baccagnano
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Emilia-Romagna, Italy
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €16
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, violet, herbaceous

## About this wine

52 Fuochi takes its name from an ancient 14th-century papal census, the Descriptio Romandiole of 1371, which recorded 52 'fuochi' (hearths or families) belonging to the parish of San Nicola on the estate. Azienda Agricola Baccagnano, situated in the foothills of Brisighella in Emilia-Romagna, was acquired in 2010 by Marco Ghezzi. He restored the historic medieval property and constructed a subterranean cave cellar into the hills in 2019 to naturally regulate maturation temperatures. The estate focuses on natural, low-intervention farming across its 7 hectares of vineyards.

## Interesting facts

- Named after a 1371 papal census recording 52 hearths (families) in the parish of San Nicola on the estate.
- Features a subterranean hobbit-style cave cellar built into the hillside for natural ambient temperature control.
- Employs a minimal winemaking philosophy described by the winemaker as 'Sangiovese a togliere' (Sangiovese by subtraction).
- Grown as a mosaic blend of five indigenous Sangiovese clones unique to the Brisighella terroir.

## Food pairing

The energetic acidity and juicy red fruit character of this natural Sangiovese cut through the richness of cured meats and traditional meat ragùs, while its refined tannins pair effortlessly with grilled meats without overpowering delicate savory nuances.

## Wine making process

Crafted from a blend of five indigenous Sangiovese clones, the grapes are hand-harvested and gently destemmed. Fermentation occurs spontaneously with indigenous wild yeasts in stainless steel tanks without temperature control or synthetic additives. Maceration is kept brief, lasting strictly the duration of fermentation (10-14 days) with gentle manual punch-downs. The wine matures naturally in stainless steel and concrete tanks, clarifying via winter cold racking before being bottled unfiltered and unfined with minimal sulfur added, sealed under a Stelvin screwcap.