Barbacàn is Angelo Sega and his sons Luca and Matteo, they have a 3 hectare estate in San Giacomo di Teglio. One of the few 100% natural winemakers in Valtellina.
sourced from steep terraced vineyards at 450m+ elevation. Soil is granite, clay and shale.
Decant and aerate for at least an hour before it comes into its own and opens up
Fresh, Alpine version of Nebbiolo (a more delicate, lighter, brighter style than the more famous Nebbiolo of Piedmont like Barolo etc).
region: Valtellina, Lombardy, Italy
varietal: Nebbiolo (locally called Chiavennesca) with a bit of rare local varietals including Rossola, Rossolino Rosa, Brugnola, Negrera
farming & cellar:
farming/cellar: organic farming, ambient yeast, fermented in steel, extended 3 month maceration, matured for one year in small French oak barrels where malo occurred, back into steel for 6 months, bottled unfined, unfiltered and with no added so2, finally the finished bottles are rested in cellar for another 6 months before release
pairing: rack of lamb
