2019 Barbacán Rosato di Valtellina Chiavennasca
The 2019 Barbacán Rosato di Valtellina is 100% Chiavennasca (the local name for Nebbiolo), it’s a spontaneous ferment and shortly macerated. Simple and freshness with strawberry notes. Tight upon opening, if you can restrain yourself, let it sit for a few minutes, fantastic drinking!
This is the first Rosato that the winery has made and it comes from two extremely old traditional vineyards called Liom and Maruf located at an altitude of 700m. The wine sees just one day of skin contact and is a beautiful pale pink.
Barbacàn is Angelo Sega and his sons Luca and Matteo. They grow Chiavennesca (Nebbiolo), on their 3 hectares of vineyards in San Giacomo di Teglio in Valtellina on the border of Switzerland in the Italian Alps. The Sega men are grower/producers, with resolve and deep passion for what they do.
FAQ
What is natural wine?
The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.
Are your wines vegan friendly?
In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.
Are your wines chemical free?
In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.
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