Paternoster Introduces Bariliott

Bariliott takes its name from a term meaning “of Barile,” directly linking the wine with the town where the Paternoster family originated. The Tommasi family and winemaker Fabio Mecca Paternoster developed it as part of the estate’s growth while preserving Paternoster’s established roots and style. The first release, from the 2021 vintage, comprised 12,000 bottles.

Fruit came from six- to eight-year-old organic, Guyot-trained vineyards. The wine was made from destemmed Aglianico, fermented and macerated in stainless steel for 12–15 days with daily manual punching down and temperature control, followed by malolactic fermentation in steel, partial maturation in Slavonian oak and bottle ageing. The article also recorded the estate at 20 hectares—18 of Aglianico and 2 of Falanghina—with average yields of 70 quintals per hectare and annual production of 120,000 bottles.