We tend to keep to the grape growing and wine making traditions which made Orvieto wines renowned, but with the assistance of improved modern techniques aimed at the highest quality level. But once again passion alone can allow you to turn great grapes into great wines!.
Primarily we use autoctonous varietals but wisely increasing the ones that we believe to be the “noblest” such as Grechetto or special clones of Procanico. We greatly value Vermentino too. International varietals are used to a very limited extent.
The grapes are picked by hand, during the coolest hours with the usual care in selecting the best ones to better preserve their aromatic potential. The musts are cooled rapidly in stainless steel tanks and sediment is removed with the exception of the Archè which is partially fermented in wood.
The clear musts start fermenting with the aid of selected yeasts (apart from Grechetto which is spontaneously fermented), at controlled temperature. It is common practice to refine our wines in the bottle before their release.
At Podere Barbi we continue the traditions of winemaking in the Orvieto region but modern technology is essential to us to enhance them.
Our main pecularity stays in the choice of producing our wines from varietals which are 95% indigenous. Sangiovese is the predominant varietal , followed in gradual succession by the Montepulciano, Ciliegiolo & Canaiolo. From the very beginning we believed in all these varietals which are the essence of our production reality, which disassociates us from the consistent use of international varietals, very fashionable in the area.
But passion alone allows you to turn great grapes into great wine.
Our grapes are picked by hand because this is the only way to select the best fruit and they are pressed within the next hour thanks to the proximity of the vineyards to our cellars
The stalks are removed from the red grapes which are pressed and pumped peristatically into open vats for fermentation. The cap is plunged three times a day by hand. A constant control of the temperature is key to retain at the utmost the varietal character of the grapes.
We only partially mature our red wines in small oak barrels, housed in undeground caves where the malolactic process takes place. We believe that other red wines do not need wood and are therefore stored in stainless steel.
Naturally our red wines are peacefully refined in bottle for a few months.