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$86.00
Lombardy, Italy
Barbacan Sol Valtellina Superiore Valgella is a red natural wine made from 100% Chiavennasca (local name for Nebbiolo) grapes grown organically in Valtellina, Lombardy, Northern Italy, under the appellation Valtellina Superiore DOCG. Sol is the name of the parcel, this is a single-vineyard wine - same as the other single-vineyard wine from Barbacan, Pizamej Valtellina Superiore. Valgella is the subzone within the Valtellina Superiore DOCG appellation. Spontaneous fermentation on skins for 3 months before it is transferred to a mixture of chestnut and acacia barrels for 1 year. After which it is transferred back to concrete to settle again for 9 months. Unfined, unfiltered, no added sulphur. The nose has perfumes of small red fruits, violets, flowers, pepper and wild spices. On the palate it is lively and fresh, spicy with firm tannins. Pair with lamb ragout and pasta or Mortadella and Grana Padano.
Barbacan Sol Valtellina Superiore Valgella is a red natural wine made from 100% Chiavennasca (local name for Nebbiolo) grapes grown organically in Valtellina, Lombardy, Northern Italy, under the appellation Valtellina Superiore DOCG. Sol is the name of the parcel, this is a single-vineyard wine - same as the other single-vineyard wine from Barbacan, Pizamej Valtellina Superiore. Valgella is the subzone within the Valtellina Superiore DOCG appellation. Spontaneous fermentation on skins for 3 months before it is transferred to a mixture of chestnut and acacia barrels for 1 year. After which it is transferred back to concrete to settle again for 9 months. Unfined, unfiltered, no added sulphur. The nose has perfumes of small red fruits, violets, flowers, pepper and wild spices. On the palate it is lively and fresh, spicy with firm tannins.
Pair with lamb ragout and pasta or Mortadella and Grana Padano.
Varietal / Blend: Chiavennasca (Nebbiolo)
Decant: Recommended
Closure: Cork
Farming Practices: Practising Organics
Barbacàn is Angelo Sega and his sons Luca and Matteo. They grow Chiavennesca (as the locals call it) or Nebbiolo, from their 3 hectares of vineyards in San Giacomo di Teglio in Valtellina on the border of Switzerland in the Italian Alps. They are grower-producers, the vanguard of Valgella and are very hard working and incredibly passionate. It is not easy land to work, nor does the climate assist. Steep terraced vineyards 400+ meters above sea level that involve tremendous amounts of back-breaking work to obtain and maintain, 'heroic viticulture' as the Italians call it. From vineyard to bottle, their strength, passion and hard work is evident.They practice organic viticulture and are waiting to be certified. Replanting comes from the cuttings of their own vines to maintain and the preserve the authenticity of their particular clone of Nebbiolo (Chiavennasca). Cellar work is minimal; the wines are allowed to mature at their own pace.
