Il Barbiglione: the soul of Usiglian del Vescovo

The article connects the wine’s name to the gruccione, or bee-eater, called barbiglione in the Palaia dialect. This brightly coloured bird favours sandy environments and can still be observed above the estate vineyards. The account follows the fruit from manual harvest and careful selection through fermentation, maceration, maturation in barriques and tonneaux, and bottle rest. The finished wine is presented as combining dark and red fruit, structured tannins, freshness and a persistent finish, with its identity rooted in the soils and patient work of the estate.