Questo vino
Vineyard and terroir
The wine comes from approximately 2.5 ha of south-west-facing vineyards at 200–300 m above sea level. Sedimentary soils contain marine fossils, pebbles and calcareous agglomerations. The 30-year-old vines are trained to Double Guyot at 4,500 vines per hectare, with an approximate yield of 60 quintals per hectare.
Viticulture is inspired by biodynamic principles. Herbicides and pesticides are not used; fertilisation employs biodynamic preparations, shredded pruning material and green manure from grasses and legumes.
Grapes
Traditional indigenous varieties are combined with the aromatic influence of Botrytis cinerea, or noble rot. The native grapes provide structure and complexity, while Botrytis heightens elegance and aromatic expression.
Vinification
The grapes are harvested manually between September and October. Fermentation takes place in stainless steel for 20 days with indigenous yeasts at 15–20 °C. Malolactic fermentation occurs spontaneously with indigenous bacteria.
Tasting profile
Intense straw-yellow. The bouquet is fruity, tropical and elegant. The palate is harmoniously complex and notably drinkable.
Serving and pairing
Serve at 12–15 °C. Pair with complex first courses, crustaceans, fish, mixed fried dishes and white meat.
Label / history
Created in 2011 for the fiftieth anniversary of the Barberani estate, the wine honours Luigi and Giovanna. Luigi’s passion for indigenous grapes and Giovanna’s association with noble rot are united in a cuvée intended to represent their shared love of wine and life.
