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Lombardy, Italy
The grapes are fermented in a mix of concrete and stainless steel, then aged for 9 months before an additional 3 months in bottle. A complex wine but is easy to understand - rich berry fruit with layers of earth and herbs brought together with spiced, woody tannins. Pair with lamb ragout and pasta or Mortadella and Grana Padano.
The grapes are fermented in a mix of concrete and stainless steel, then aged for 9 months before an additional 3 months in bottle. A complex wine but is easy to understand - rich berry fruit with layers of earth and herbs brought together with spiced, woody tannins.
Pair with lamb ragout and pasta or Mortadella and Grana Padano.
Varietal / Blend: Chiavennasca, Rossola, Pignola, Brugnola, Negrera, Rossolino Rosa, Chiavennaschino
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.
