From a single (less than one hectare!) site: the "Castello hill" of Baone, which has 48 year old vines at 156-185m elevation planted in volcanic soil of the Euganean hills.
Full bodied, ripe nose of plums and cherries, well integrated spice, grippy tannins. Decanting recommended.
region: veneto, italy
varietal: barbera
style: red
farming & cellar: Certified organic, practicing biodynamic. The grapes are destemmed and partially crushed, then fermented in an oak barrel-shaped vat. Fermentation is spontaneous, without added yeast, and maceration lasts about 18 days. Malolactic fermentation takes place in the barriques. Matured 18 months in 3000L oak barrels and then 6 months in bottle before release, unfiltered, minimal added so2.
pairing: grilled or braised meats with polenta
