Terroir:
The vineyards are located between the Berici Hills and Gambellara in the Veneto region, characterized by a combination of dark volcanic soils and white, mineral-rich sedimentary rock. This diverse soil composition imparts unique mineral qualities to the wines.
Viticulture:
Practicing biodynamic viticulture, the estate minimizes interventions to maintain harmony with the vineyard ecosystem. Grapes are harvested from a mix of native white varieties, some well-known and others less so.
Winemaking:
Barbabolla is a semi-sparkling white wine produced through indigenous fermentation. The wine is unfiltered and made without the addition of sulfur dioxide. Re-fermentation occurs in the bottle using juice from dried grapes, and the wine is not disgorged, preserving its natural effervescence.
Tasting Notes:
This wine offers a deliciously refreshing and zesty profile, with fine bubbles. On the nose, it presents aromas of stone fruit and freshly cut apple. The palate is bright, featuring salty notes that enhance its overall liveliness.