Terroir:
The vineyards are located in the Veneto region, with soils comprising calcareous slopes that provide a mineral backbone to the wine.
Viticulture:
Grapes are sourced from biodynamically managed vineyards, including varieties such as Merlot, Cabernet Sauvignon, and Raboso.
Winemaking:
Fermentation is spontaneous with indigenous yeasts in cement tanks. The wine is aged for 12 months in stainless steel tanks and bottled unfiltered with minimal sulfur addition, preserving its natural character.
Tasting Notes:
Barbarossa is a light, fresh red wine that could almost pass as a dark rosé. It bursts with bright cherry, strawberry, and raspberry fruit flavors, accompanied by a flash of Mediterranean herbs. There’s intense acidity, making it both a fantastic food wine and enjoyable on its own.