Cantine Barbera Cantine Barbera Cantine Barbera "Cìatu" Rosso IGT Sicilia Download PDF

Winery Cantine Barbera
Farming Practicesorganic
Soilsalluvial sandy clay deep soil with dark grey-green color and medium texture
Altitude20-30 m
Exposureeast to west
Harvest Techniqueby hand
Year Vines Were Planted2000
Fermentationdestemmed and crushed / maceration for 2 weeks with spontaneous fermentation in 30 HL Slavonian oak tanks / twice-daily punchdowns
Malolacticspontaneous ML fermentation completed in French barriques
Maturation6 months in oak tank after fermentation is complete / 6 months in bottle
Item NoIT796
Bottle Case12
Country Italy
Region Sicily
Cantine Barbera Cantine Barbera

To understand the wines of Cantine Barbera, you need to see the ocean.  Vines that live this close to the ocean in south-western Sicily turn the sea brine into vibrant tasty salinity.  A third generation farmer, Marilena Barbera farms the Inzoila that her grandfather planted in the 20's, just as she attends to the native varietals that are the new frontier of her own generation: Perricone, Nerello, Alicante, Nero d'Avola and Grillo.

From vineyards that enjoy mild winters, warm dry summers and great diurnal temperature variation, the berries are ripe and sweet and smell of sunshine and gentle Mediterranean wind.  Here, there are three different areas where Marilena farms: "vigne in costa" where Inzolia and Nero d'Avola is planted to soils that are deep and calcareous with plenty of limestone; "vine al pozzo" which is in the heart of Belicello, where international varietals, along with Perricone and Nerello Mascalese are planted to fertile and rich alluvial soils made by clay banks; and "la vota", which is planted to Cabernet Sauvignon in soils of yellowish alluvial sands that also contain a good clay silty fraction.

Employing only indigenous yeast, Marilena uses a small wooden 44-pound press to manually 'squeeze' her grapes. Spontaneously fermenting, the fruit sits with skins and stems before the juice is pressed and poured into the tank where it begins its official fermentation.