It is the most modern and innovative interpretation of the Orvieto Classico tradition. It is the result of an accurate quality selection in our vineyards and expresses all the potential of an area extremely suitable for grape production. Extremely drinkable and complex, it is the best example of our passion for wine.

Vineyard extension:

about 15 ha

Exposure:

South-West

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 70 quintals

Harvest:

Manual

Harvest period:

August-September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Brilliant straw-yellow

Scent:

Fruity, with an intense and complex bouquet

Taste:

Mineral and persistent, it has natural drinkability and structure

Pairing:

This wine is the ideal accompaniment for seafood appetisers, first courses, boiled and grilled fish, white meat. It is also an excellent aperitif

Serving temperature:

10-12 °C

The Grechetto represents the most ancient and traditional grape variety of our area, being cultivated since Etruscan and Roman times. Our interpretation is a soft and intense wine, with pleasantness and drinkability. Its structure gives a definite importance and a great personality to the wine.

Vineyard extension:

about 5 ha

Exposure:

South-West

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 70 quintals

Harvest:

Manual

Harvest period:

August-September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Brilliant straw-yellow

Scent:

Fruity and rich

Taste:

Varietal, round and complex, with mature fruit and light almond finish

Pairing:

It goes very well with first courses, shellfish, boiled or baked fish, various types of fried foods and white meat

Serving temperature:

10-12 °C

Vermentino is one of the most fascinating and characteristic grape varieties of the Mediterranean coastal regions. This variety, which fully expresses the terroir, stands out for its freshness and elegant aromatic notes. In the 1970s, Grandfather Vittorio used to enrich the Orvieto blend with a touch of Vermentino, adding complexity and uniqueness to the wine. Our experience and continuous pursuit of the highest expression of this grape have led us to create an authentic and distinctive wine. Vermentino is naturally rich in complexity and minerality. To enhance these qualities, we carry out a spontaneous fermentation with indigenous yeasts and a short maceration on the skins, allowing the wine to develop depth and character. Our Vermentino ages on its fine lees, which enhance its structure and ensure a harmonious evolution over time.

Vineyard extension:

about 2 ha

Exposure:

South-West

Altitude:

200-250 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4000 plants per hectare

Yield per hectare:

about 70 quintals

Harvest:

Manual

Harvest period:

August-September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

20 years

Color:

Bright straw yellow with golden reflections

Scent:

Elegant and intense, with hints of citrus, white flowers, and light iodized notes

Taste:

Fresh, savory, and enveloping, with a pronounced minerality and a persistent finish

Pairing:

It pairs perfectly with seafood dishes, fish carpaccio, shellfish, fresh cheeses, and delicate first courses.

Serving temperature:

10-12 °C

“The story of love for life and wine a family of old Italian tradition. A lake, rocks and grapes that inherit, secrets passed through generations. 50 years of passion 50 harvests of love.”

Year 2011 represents the fiftieth anniversary of the Barberani wine estate. The story of our family has always been written by two figures, Luigi and Giovanna - and has been characterised by their respective passions: the indigenous grapes and the Botrytis. The local varieties reflect the most ancient tradition of our area and denote wines of great structure and complexity. The Botrytis “Noble Rot” enhances the elegance and the aromatic quality of our grapes, in a voluptuous play of poetry and feelings. From the union of these two passionate visions, “LUIGI E GIOVANNA”, comes the most representative wine of this mutual love for wine and life.

Vineyard extension:

about 2.5 ha

Exposure:

South-West

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 60 quintals

Harvest:

Manual

Harvest period:

September-October

Fermentation:

With autochthonous yeasts, in steel for 20 days

Malolactic Fermentation:

Spontaneous, with indigenous bacteria

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Intense straw-yellow

Scent:

Fruity, tropical and elegant

Taste:

Harmoniously complex and pleasantly drinkable

Pairing:

Optimal joining with complex first dishes, crustaceans, fish, mixed fried food and white meat

Serving temperature:

12-15 °C

Riesling is one of the most fascinating and intriguing grape varieties in the world. Our grandfather Vittorio Barberani was attracted to the point of planting ancient varieties of Rhine Riesling on Lake Corbara. The unique characteristics of this extraordinary vine are exalted by growing it in a soil of marnous clay, with eocene origin, rich in marine fossils. It is bred on a sapling, the favorite form of the best rieslings, to enhance its intensity and fully convey the marine character of the soils in the fruits. The unique climate of the Tiber Valley gives considerable windy motions, morning humidity and a great temperature range between day and night that manage to enhance its aromatic concentration. Marea is refined in French oak wood barrels with delicate toasting for a year and for three years in a bottle.

Vineyard extension:

about 1.5 ha

Exposure:

South-West

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Alberello

Planting density:

4000 plants per hectare

Yield per hectare:

about 60 quintals

Harvest:

Manual

Harvest period:

August-September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Malolactic Fermentation:

Spontaneous, with indigenous bacteria, in 225 lt. French barriques

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

15 to 60 years

Color:

Deep Gold Yellow

Scent:

Rich, intense and fruity. Spices and hydrocarbons

Taste:

Soft, round and dynamic, with iodized, brackish and tropical notes

Pairing:

It goes very well with first courses of different kinds, crustaceans, boiled or roasted fish, fried foods and white meats.

Serving temperature:

12-14 °C

The Grechetto represents the oldest and most traditional variety of our lands. It has been present on our hills since the times of the Etruscans and the Romans. Our wine experience and the desire to experiment has led us to create a one-of-a-kind wine. Grechetto is one of the white varieties richest in natural antioxidants. To extract this feature to the maximum, we carry out a fermentation and maceration on the skins for 6 months, moving it manually as the phases of the moon vary, without the use of added sulphites. The Grechetto RAW rests on its lees and yeasts. They are the greatest wealth, as they have the role of preserving its structure and character, unique in time.

Vineyard extension:

about 6.5 ha

Exposure:

South-West

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 60 quintals

Harvest:

Manual

Harvest period:

September-October

Fermentation:

With autochthonous yeasts, in steel for 20 days

Malolactic Fermentation:

Spontaneous, with indigenous bacteria

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Deep straw yellow, cloudy, unfiltered

Scent:

Intense and rich in varietal aromaticity

Taste:

Soft, enveloping and intense, with a consistent body that in the bottle acquires roundness and organoleptic complexity

Pairing:

It goes very well with first courses of different kinds, crustaceans, boiled or roasted fish, fried foods and white meats.

Serving temperature:

12-15 °C

Our passion and love for the land and the grapes has led us to go beyond current wine-making standards, to overcome the limitations of academic dogmas, while maintaining a total respect of tradition.

This wine is made with indigenous grapes. It has aromatic notes of ripe, tropical fruit and iodine, with a natural, fruity softness. It reflects the oldest flavors of the tradition of our territory.

Vineyard extension:

about 1 ha

Exposure:

South-West

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 60 quintals

Harvest:

Manual

Harvest period:

September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Straw-yellow

Scent:

Complex, with hints of ripe fruit, tropical fruit and grape skins

Taste:

Dry, fresh and persistent, it has natural softness and good structure, enveloping, with a slightly almond finish

Ageing:

36 months in stainless steel in contact with the lees

Pairing:

We recommend pairing it with appetisers including fresh fish, delicately flavoured pasta, roasted or boiled fish, white meat

Serving temperature:

10-12 °C

Our rosè is particularly appreciated for its mellow, floral, fresh fruity notes. AMORE is a delicate and fragrant rosè. The grapes are picked by hand twenty days before maturity so to retain freshness and notes of strawberries and cranberries. An easy drinking rosé, with passionate character like if we celebrate a youthful summery love full of vibrant excitement.

Vineyard extension:

about 2,5 ha

Exposure:

North-Est

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 70 quintals

Harvest:

Manual

Harvest period:

September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Fermentation temperature:

25-30 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Brilliant soft pink

Scent:

Wild strawberry, currant, citrus flowers

Flavor:

Fresh fruit, peach, strawberry and raspberry

Pairing:

Perfect match with raw fish and shellfish, pasta with vegetables, ice cream or fresh fruit.

Serving temperature:

12-14 °C

A blend that is by now a classic with Bordeaux style. It shows that our area can produce classy Reds with great body and drinkability, beside prestigious white wines.

Vineyard extension:

about 11 ha

Exposure:

North-Est

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 60 quintals

Harvest:

Manual

Harvest period:

September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Malolactic Fermentation:

Spontaneous, with indigenous bacteria

Fermentation temperature:

25-30 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Brilliant ruby-red

Scent:

Intense and balanced with mulberry and fruity aromas

Taste:

Elegant, harmonic and silky

Pairing:

This wine is perfect with first courses, grilled and spit-roasted Red and white meat, game and wild meat dishes

Serving temperature:

16-18 °C

This vineyard was planted 30 years ago, looking to the future high potential of what our land could yield. The vineyard has been conceived and designed with absolute attention to the quality of the final product. Keeping continue competition between vines and grass in the fields, spontaneously decrease yields per hectare, enhancing the character of the grapes. The musts are rich and fruity. Their extreme concentration is natural, without artificially forcing, and in total respect of the organoleptic characteristics of the grapes. Polvento is a full-bodied wine with intensity, elegance and incredible longevity.

Vineyard extension:

about 2,5 ha

Exposure:

North-Est

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 60 quintals

Harvest:

Manual

Harvest period:

September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Malolactic Fermentation:

Spontaneous, with indigenous bacteria

Fermentation temperature:

25-30 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Intense ruby-red color

Scent:

Intense, penetrating and pleasantly fruity

Taste:

Elegant, with a balanced and smooth body

Pairing:

This wine is great for grilled and spit roasted red meat, game and wild meat dishes, very good with aged cheeses too

Serving temperature:

16-18 °C

"A nectar divine, one hectare of wine."

Back in 1988, Luigi Barberani, Burgundy wine lover, selected French Pinot Noir vine plants, believing he could make a great wine based on this extraordinary grape variety, even in our soils. After 30 years, only in special occasions with particular pedoclimatic conditions, Luigi's dream becomes true.

Vineyard extension:

about 1 ha

Exposure:

North-Est

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 50 quintals

Harvest:

Manual

Harvest period:

August

Fermentation:

With autochthonous yeasts, in steel for 20 days

Malolactic Fermentation:

Spontaneous, with indigenous bacteria

Fermentation temperature:

25-30 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Bright ruby-red

Scent:

Intense and balanced, with hints of blackberries and ripe fruit

Taste:

Elegant, harmonious, balanced, with velvety body

Pairing:

It goes well with roasted red and white meats, grilled and skewered, with poultry and game

Serving temperature:

16-18 °C

On autumn mornings, the Calcaia vineyards are surrounded by a thick fog. The grapes, in this particular micro-climate condition, are gradually affected by a particular rot, the “Botrytis Cinerea”. This microscopic fungus, that is usually harmful, transforms itself into the amazing Noble Rot only if certain fundamental weather occurrences take places: alternating humid mornings and sunny ventilated evenings. This Rot, tends to progressively dehydrate the grapes, concentrating sugar and acidity. The “Botrytis Cinerea” enriches and exalts the complexity of the wine, giving unique and unmistakable aromatic and tasting notes. The Botritys Cinerea operates in different time on every different grape and vine. The harvesters are trained to pick only the grapes that have the “rotten” effect, leaving on the vines those grapes that are not ready. For this reason we need almost five or six different harvests, during November and December, to complete the crop. The musts that we obtain are very rich, perfumed and concentrated. The fermentation is slow and constant for a long period of time and stops naturally. The first official vintage was 1986 although the experimentation started in the late seventies, guided by the hand and passion of Luigi Barberani.

Vineyard extension:

about 6 ha

Exposure:

South-West

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 30 quintals

Harvest:

Manual

Harvest period:

October-December

Fermentation:

With autochthonous yeasts, in steel for 20 days

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Golden yellow

Scent:

Elegant and fascinating bouquet, with honey, spices and saffron

Taste:

Noble, persuasive and harmoniously mellow flavour, it is sweet and persistent

Pairing:

It is perfect with “pâté de foie gras” appetisers and it is excellent with herbed, goat and sharp cheeses. It also goes well with biscuits. It is simply a marvellous meditation wine

Serving temperature:

12-14 °C

The Moscato grape, always a part of our company vineyards, dries in a natural way on the vines under the Umbrian sun. At the beginning of September, the warm sunlight dries the golden clusters, concentrating the sugar, while fresh evening air has the effect of intensifying the varietal aromas of this wonderful grape. This particular drying technique magnifies the intense aromatic qualities and great enjoyability of this wine, making it unique for its concentration and elegance. A great meditation wine.

Vineyard extension:

about 2 ha

Exposure:

South-West

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 30 quintals

Harvest:

Manual

Harvest period:

September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Fermentation temperature:

15-20 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Amber and deep yellow

Scent:

Floreal with tropical fruits, peaches and apricot

Taste:

Apricot and citruses, confit and almond, persistent, fine and elegant

Pairing:

It goes well with oven cakes, fruit, almond and nut tarts, cookies. It is a marvellous sipping wine

Serving temperature:

12-14 °C

The Aleatico is a traditional grape variety from the hills along Lake Corbara. It has an ancient and mystic Etruscan origin. Based on in-depth research of the particular organoleptic evolutionary notes of some ancient bottles of our red production, in 2000, we were inspired with the idea of planting an experimental vineyard of Aleatico grapes. After a careful clonal selection, in full respect of the traditional slips, in 2002, we planted this wonderful vineyard, on the highest hill with a planting system that tends to rise the ventilation of the vineyard. The berries are bright red, thick and with fragrant pulp. They slowly dry up on the vine during the windy days of September. With ageing it acquires an extraordinary complexity and a sweet and intense perfume.

Vineyard extension:

about 1,5 ha

Exposure:

North-Est

Altitude:

200-300 above sea level

Soil:

Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations

Training system:

Double Guyot

Planting density:

4500 plants per hectare

Yield per hectare:

about 30 quintals

Harvest:

Manual

Harvest period:

September

Fermentation:

With autochthonous yeasts, in steel for 20 days

Malolactic Fermentation:

Spontaneous, with indigenous bacteria

Fermentation temperature:

25-30 °C

Agriculture:

Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.

Age of vines:

30 years

Color:

Intense ruby-red

Scent:

Fruity, hints of red berries and confit

Taste:

Full, warm and harmonious. With persistent tannins that mitigates the sweetness, fine and elegant

Pairing:

It can be accompanied with pastry and with jam and nuts crostatas. Fantastic after any meal itself, with chocolate, cigars and pipe

Serving temperature:

12-14 °C

Our grandfather Vittorio Barberani has always been a great fan of botany. We reworked his secret mix of this Amaro Cerberus in collaboration with Matteo "Zed" Zamberlan, international beverage manager and absolute connoisseur of the world of Bitters. A herbal Amaro, with a unique selection of traditional botanicals, including the Aconit, a plant that grows in shady places on the hilly areas around Lake Corbara and blooms in May and June. The active ingredient of the plant is aconitine, which can be easily reduced to a white-yellow powder. The result it’s one of the most powerful poison known and no antidotes are known. In Greek mythology it is said that Cerberus, the dog that guards the gates of the Underworld, bore the seeds of the Aconit in his saliva. When Hercules took him to Earth, the dog's anger turned his saliva in the Aconite plant on the ground. From this anecdote originates the name of this fascinating Amaro, so unique and rare and so linked to the territory it represents. A part of this elixir is made with nuts, aged ten years with a further mix of spices (Cloves, nutmeg, porcelain bark, cinnamon, artichoke, rocket, etc.). Cerberus is a fabulous digestive to be tasted at the end of every meal and meets even the kindest palates thanks to the sweetness and joy. It’s also considered to be an incredible liquor in mixology, because it’s able to give great complexity to cocktails, like Hanky Panky or negroni or Americano. It allows the modern mixer to easily dose drinks from aperitifs to after dinner, in a creative and spectacular way. It enhances its character as at room temperature as cold.

GRAPES:

Grechetto and Trebbiano Procanico

DISTILLATION TEQNIQUE:

Discontinuous with copper steam boilers

AGEING:

In different woods types

VISUAL:

Clear, amber

PARFUME:

Large, enveloping, with hints of ripe fruit and vanilla

TASTE:

Soft, elegant

ALCHOOL:

43% vol

DISTILLED BY:

Distillerie Berta S.r.l. - Mombaruzzo (AT)

OLIVE GROVES:

consisting of 6 hectares of specialized cultivation and of different plants scattered according to tradition.

ALTITUDE:

250-450 meters above the sea level

OLIVES:

Leccino, Frantoio, Moraiolo in different proportions

COLLECTION:

by hand by burning. Carried out towards the end of October in the moment of the "color change" when the olive, in the process of transition from green to black, becomes whitish.

EXTRACTION:

first cold pressing, using the traditional stone mill method

COLOR:

intense yellow-green

BOUQUET:

faint but clean, with a light herbaceous scent

TASTE:

intense fruity, but delicate and balanced, with hints of sweet-bitter almond in the finish