Place: Veneto, Italy
Mandarin blossom aromatics with tangerine, zippy acidity, and a light grip. Made via biodynamic and low intervention viticulture and winemaking, this wine is predominantly Garganega with other local varietals. The wine ferments with indigenous yeasts in concrete tanks; ages for 9 months in the same fermentation containers, and it is bottled unfiltered with a small addition of sulfur.
Marco and his close knit team of “Barbaboyz” launched the Marcobarba brand, with the goal to produce pure grapes from which they derive straightforward, genuine wines. Or, just like Marco, to make them coarse and irreverent, with a big heart. Marco and the Barbaboyz’ winemaking and bottling is done in the Menti Giovanni Winery.