Marcobarba

Barbabolla

The Barbabolla is a joyful pétillant-naturel field blend—great fruit unadorned. It’s a zippy, full-flavored bubbly with terrific minerality buoying notes of granny smith, biscuits, elderflower, grapefruit peel, apricot, and citrus juice. The only issue is how fast we drink it! Thankfully, it’s sessionable ABV makes it a terrific brunch or aperitif bottle.
Italy
White
Biodynamic Wine
Vegan
No Added Sulphites
Vegan Wine

Region:  Gambellara, Veneto

Appellation:  Gambellara

Varietal/Blend:  Garganega, Riesling Italico, Moscato Bianco, Glera, Trebbiano

ABV:  11.5%

Vineyard:  Biodynamically farmed on calcareous slopes between 200 and 300 meters, Marcobarba Barbabolla is made from hand-harvested, pergola-trained grapes. Marco manages these vineyards on behalf of elderly widows in his hometown, combining respect for nature and community.

Cellar: The wine’s first fermentation happens spontaneously in cement with native yeasts. A second fermentation begins in bottle with must from passito dried Garganega. It is then aged on its lees in bottle without any disgorgement, preserving natural character.

CSPC:  864146

Winemakers Note:  []

What the Critics are saying:  []

A logo for vino al vino with a bottle of wine in the center.
Marcobarba
Barbabolla

Region:  Gambellara, Veneto

Appellation:  Gambellara

Italy
White
Biodynamic Wine
Vegan
No Added Sulphites
Vegan Wine
The Barbabolla is a joyful pétillant-naturel field blend—great fruit unadorned. It’s a zippy, full-flavored bubbly with terrific minerality buoying notes of granny smith, biscuits, elderflower, grapefruit peel, apricot, and citrus juice. The only issue is how fast we drink it! Thankfully, it’s sessionable ABV makes it a terrific brunch or aperitif bottle.

TECHNICAL INFO

Varietal/Blend:  Garganega, Riesling Italico, Moscato Bianco, Glera, Trebbiano

ABV:  11.5%

Vineyard:  Biodynamically farmed on calcareous slopes between 200 and 300 meters, Marcobarba Barbabolla is made from hand-harvested, pergola-trained grapes. Marco manages these vineyards on behalf of elderly widows in his hometown, combining respect for nature and community.

Cellar: The wine’s first fermentation happens spontaneously in cement with native yeasts. A second fermentation begins in bottle with must from passito dried Garganega. It is then aged on its lees in bottle without any disgorgement, preserving natural character.

CSPC:  864146

Winemakers Note: []

What the Critics are saying: []

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

The logo for vino al vino is a bottle of wine in a circle.

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TECHNICAL INFO

Country:  Italy

Region:  Gambellara, Veneto

Appellation:  Gambellara

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  Garganega, Riesling Italico, Moscato Bianco, Glera, Trebbiano

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  11.5%

Produced Cases:  50

CSPC:  864146

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca