my name is marilena barbera, and i am a farmer and winemaker in … · 2020-06-23 · azienda...

Azienda Agricola Barbera s.s. di Marilena Barbera & C.

Contrada Torrenova SP 79 - 92013 MENFI (AG)

www.cantinebarbera.it - [email protected] no tricks, no frills, no tricks, no frills, no tricks, no frills, no tricks, no frills, just winejust winejust winejust wine

My name is Marilena Barbera, and I am a farmer and winemaker in Menfi, Sicily.

I run my boutique winery with my mother and a small group of people, striving to produce the best possible wines on every vintage.

I love growing grapes, and I love the beautiful terroir where I live and work:

� the uncontaminated deep blue sea, with its remarkable scenery of sandy dunes covered with dwarf palms and sea lilies;

� the bright sunshine, and the fresh breeze blowing from the ocean;

� unforgettable landscapes of a beautiful valley, where the Belìce River gently flows into the sea;

� a focused and sustainable viticulture, close to the amazing Greek ruins of Selinunte, where the Sican, Elymian and Phoenician heritage

intertwined for 3.000 years, giving birth to one of the richest cultures of the Mediterranean.

This is Menfi: sea and wind, air and light, and the fascinating history of human civilization.

And this is what you find in my wines.




MY FAMILY

We have been winegrowers for three

generations.

The first vineyards were planted in 1920’s1920’s1920’s1920’s by

my grandfather LiIly Barberagrandfather LiIly Barberagrandfather LiIly Barberagrandfather LiIly Barbera in our Tenuta Tenuta Tenuta Tenuta

BelicelloBelicelloBelicelloBelicello. At that time, we were not wine

producers: my grandfather used to sell the

grapes to big wineries in the Marsala area.

My father Pietro Barberfather Pietro Barberfather Pietro Barberfather Pietro Barberaaaa dedicated his life to

renovate and reorganize the vineyards,

selecting the best grapes that would express a

superior quality in their adaptation to terroir.

In 1958195819581958 he was one of the founders of Cantine

Settesoli, Menfi’s cooperative winery - today

one of the largest in Southern Europe.

In 1996,1996,1996,1996, we started our wine production at

Cantine Barberaantine Barberaantine Barberaantine Barbera, experimenting with the grapes

grown in Tenuta Belicello.

In 2001,2001,2001,2001, our first wine was officially labelled.

In 2003,2003,2003,2003, we finally moved to the new winery

that my father, a professional engineer,

designed and built.




First important thing to remember:

Sicily is a BIG ISLAND!

Many people think that, being an island, every place in Sicily is just alike.

WRONG: from Marsala to Siracusa, for example, there is the same distance as from Barolo to Valpolicella, and vineyards are planted at the seaside as

well as in the mountains, at 4000 feet. Wines from the West Coast are very different from the ones produced close to Palermo, or in Noto, even if they are

made with the same grape varieties.




HERE WE ARE!

We are located in MenfiMenfiMenfiMenfi, South-West Coast of Sicily.

We are closer to Africa (Tunisia is only 100 miles away) than to the rest of Italy, that we call «the Continent».

Tunisia

Sardinia Cantine Barbera

Menfi

Pantelleria




The Mediterranean Sea

My vineyards are located about one mile from the Mediterranean Sea: an uncontaminated deep blue sea, facing south, where low cliffs and sandy dunes

create a beautiful environment protected by the Belice River Natural Reservation Fund.

What’s the Mediterranean influence on the vineyards? � Cold waters: cool down the air temperatures

� Fresh breeze: dries up humidity and prevents mold infections

� Salinity: interacts with vines’ metabolism and enhances the wines with a distinct saline taste




The Climate

It’s typically Mediterranean, with hot

summers and mild winters.

We generally have one rainy seasonrainy seasonrainy seasonrainy season

from November to March, and one

dry seasondry seasondry seasondry season from May/June to the end

of September.

It never rains in late spring or

summer, which means that there is

very little humidity potentially

affecting the vineyards health and the

grapes’ quality.

Downy mildew, powdery mildew and

other fungal diseases are quite rare,

and almost impossible to see during

the harvest.

This is the main reason why organic organic organic organic

and biodynamic farmingand biodynamic farmingand biodynamic farmingand biodynamic farming is not only

possible in Menfi, but also strongly

recommended.

Our viticulture is one of the best examples of dry viticulturedry viticulturedry viticulturedry viticulture, which is the typical farming system in many Southern and Mediterranean terroirs.

Due to this very special climate, dry viticulture has been practiced here since the Greek colonization in the VII Century BC, and wine + olive oil industry

has always been one of the area’s main economic sector.




The Light

The intense and bright sunlight fosters the vines’ metabolic processes, a key factor for reaching full aromatic development. In addition, the sunlight is

reflected by the sea surface, only one mile away.

We have about 45% more solar radiation than in the northern Italian regions.

Vigne in Costa

Vigne del Pozzo

Vigna La Vota

Tenuta Belicello




The Wind

Strong winds blowing from the Mediterranean bring sea minerals to the

soil and refreshment to vines and people.

Wind generally blows from the sea to the Valley during the day, and does

the opposite during the night.

This very specific sea breeze regime provides a constant air circulation in

the vineyards, and dries up the air’s humidity.

The Belice River

The Belìce River with its Natural Reservation create an extraordinary

microclimate: our Tenuta Belicello, at the border of the protected area,

contributes to preserving bio-diversity, providing interior habitat to

several wildlife species of birds, reptiles, flowers, and insects.




Tenuta Belicello Tenuta Belicello is our main property, about 56 acres 56 acres 56 acres 56 acres wide. It is located 1 mile from the seashore; the Belìce River flows alongside its western border.

My family also grows two smaller vineyards in the same area.

� The oldest vineyard still productive is “Vigna Dietro le Case”, a 50-year-old Inzolia located on the Eastern part of the main property.

� Some international varieties were planted by my father in 1980’s, and later replanted in 1995 and 2004.

� I still grow Cabernet Sauvignon, Merlot and Chardonnay, but I prefer to work with Sicilian native grape varieties.

There are three types of soils and microclimates three types of soils and microclimates three types of soils and microclimates three types of soils and microclimates in Tenuta Belicello:

� La VotaLa VotaLa VotaLa Vota: yellowish alluvial sands with a silty fraction and a strong influence from the nearby Belice River;

� Vigne del pozzoVigne del pozzoVigne del pozzoVigne del pozzo: clay banks, very fertile and rich in sea minerals;

� Vigne in costaVigne in costaVigne in costaVigne in costa: deep and fresh calcareous soil, with plenty of limestones.

Belìce River




The winery

Small, simple and modern, the winery was designed by my dear father Pietro and is located in Menfi, at a short distance from Tenuta Belicello.

Surrounded by ancient olive trees and Zibibbo vineyards, the winery is equipped with only the basic technology that is necessary for a natural winemaking -

where nothing is left to chance, but is performed by humans according to nature’s rhythm.

Things we can’t do without: a fridge, stainless steel tanks and wood vats, medium and big barrels.




What’s important Organic farming: I adopted a full organic protocol in 2010, excluding all weed killers, pesticides and systemic chemicals from the vineyards.

All wines are certified organic since harvest 2016.

Natural winemaking: my choices are simple and respectful of grapes and terroir: spontaneous fermentations, minimum use of additives (only Vitamin

C and sulfites), no fining (vegan friendly wines), very gentle or no filtration.

Environmental management: recyclable materials, reduced bottles’ weight, 100% renewable energy, responsible management of natural resources.

The winery processes are certified according to international standards ISO 9001 (quality), 14001 (environmental management) and 10939 (traceability).




Organic farming

The most part of the vineyard operations -pruning, canopy management, green harvest and defoliation if necessary - is performed manually: nothing is

more effective and sensitive than human hands for a careful and respectful viticulture. I believe that each individual vine should find its balance with the

environment: thus, I avoid top trimming and other unnecessary operations that may alter the vine’s natural adaptation to terroir.

Only Sulphur and Copper are used in the vineyards - and only when strictly necessary.

Cover crops, green manure, algae and vegetal teas grant vines’ nutrition and strength.




WELCOME TO THE HARVEST! We pick by hand, because a careful selection of the grapes is crucial for making wines that stand out for superior quality and vibrant personality.




Natural winemaking

Spontaneous fermentation

All fermentations start from a pied-de-cuve of

wild yeast, and are totally spontaneous.

In case of piedpiedpiedpied----dededede----cuvecuvecuvecuve, a small batch of grapes

is picked one week before the harvest and

undergoes spontaneous fermentation with all

the skins and stems. After a few days, the

fermenting must is manually pressed and used

as a starter for the next grapes to be harvested

during the season.

MalolacticMalolacticMalolacticMalolactic fermentationfermentationfermentationfermentation is also spontaneous,

thanks to the lactic bacteria alive in the must.

Additives’ policy

I believe that a wine should be the expression of the grape variety, the vintage, and the winemaker’s interpretation of terroir.

For that reason, I exclude the most part of all additives legally allowed in a regular winemaking.

I may use small amounts of Vitamin CVitamin CVitamin CVitamin C directly on white grapes during the hottest vintages at the very moment of picking, to avoid oxidation.

I never use sulsulsulsulfitesfitesfitesfites before or during fermentations, but only after they are finished - both alcoholic and malolactic. In most cases, sulfites are added only

before the bottling, and their total amount is about 40-80 mg/l.

My wines are not fined, but naturally stabilized through fine lees contact.

White wines are gently filtered using cellulose layers that are afterwards composted. Red and orange wines are not filtered.




Small quantities, many wines

Being a winemaker in your own winery gives you the freedom to experiment, proving yourself along the way while playing with modern techniques and

traditional knowledge, with the final ambition of making great wines.

I love working with single vineyards, and I do not blend wines or grapesI love working with single vineyards, and I do not blend wines or grapesI love working with single vineyards, and I do not blend wines or grapesI love working with single vineyards, and I do not blend wines or grapes: some of the wines I make are produced in very small quantities due to the limited

vineyards’ dimensions and/or yields. If the grapes of that single vineyard are occasionally not good enough, I may skip one or more vintages.

Rather than using the well-known (and non-significant) Sicilia denomination, I only use Menfi DOC Menfi DOC Menfi DOC Menfi DOC for my wines. This is my personal tribute to the terroir

where I live and work, the only name that means identity to me.

For some of my wines, I may simply go with Vino da Tavola Bianco / Rosso, or use the Terre Siciliane IGT Appellation for some younger vineyards.




Inzolia Menfi DOC 2019

WHY TIVITTI? TivittiTivittiTivittiTivitti is a Sicilian word that means “I saw you”, it is a

card game and also what you hear when kids play hide-

and-seek.

WHAT DOES IT TASTE LIKE? Bright golden yellow with a greenish hue, TivittiTivittiTivittiTivitti has a

charming bouquet of pear, broom and almond blossoms.

On the palate, it is crisp and fruity, with hints of white

peach and briny notes on the finish.

HOW IS IT MADE? Grapes handpicked the first half of September.

After 24-hours skin contact, the wine ferments from

pied-de-cuve in stainless steel tanks for about a week.

2 months refining on fine lees.

HOW TO PAIR IT? TivittiTivittiTivittiTivitti is just perfect combined with either blue fish and

fried shrimps or a simple Spaghetti Marinara. Taste it

also with fresh veggies, salads and steamed legumes

sprayed with extra-virgin olive oil and lemon juice, for a

tasty antipasto or a light lunch.

Fresh and

pleasant like the

briny wind

blowing from the

Mediterranean,

TivittiTivittiTivittiTivitti comes from

young Inzolia

vineyards planted

in Tenuta Belicello

and is a charming

white wine that

offers pure

Sicilian pleasure

at every sip.

GRAPESGRAPESGRAPESGRAPES

100% Inzolia grown in Tenuta Belicello, Vigne in Costa. SOILSOILSOILSOIL Calcareous soil with a good quantity of limestone, a yellowish color with lighter fractions. DATADATADATADATA Total production: 14.000 btls Alcohol content: 12% Residual sugar: 3.2 g/l Total acidity: 5.90 g/l pH: 3.36

Azienda Agricola Barbera s.s. di Marilena Barbera & C. Contrada Torrenova SP 79 - 92013 MENFI (AG)


Rosato Menfi DOC 2019

WHY BAMBINA? Because I desired and waited for the first vintage of this rosé like a mother waiting for her first baby.

WHAT DOES IT TASTE LIKE? A true vin gris, La La La La bambinabambinabambinabambina has a pale copper color that can get more intense depending on the vintage. The nose shows a wide array of wild flowers, the palate is juicy with strawberries, watermelon and orange skin.

HOW IS IT MADE? Grapes are handpicked the first week of September, a few days before full ripening. No skin contact, the juice comes from direct pressing and ferments from pied-de-cuve in stainless steel tanks. 3 months refining on fine lees.

HOW TO PAIR IT? La La La La bambinabambinabambinabambina is just perfect on a warm summer night, or during a wine party with your friends. A great aperitivo with peanuts and dried pistachios, and a good companion for the whole meal with rice salads, grilled vegetables, soft cheeses and fish. My favorite combination is with sushi, where the savory taste of the wasabi sauce marries the wine’s juicy texture.

La bambina La bambina La bambina La bambina is

dedicated to

strong women, to

their power and

energy, to their

tireless

motivation in

fighting for their

beliefs, to their

talent for problem

solving despite

difficulties and

complications.

GRAPESGRAPESGRAPESGRAPES 100% Nero d’Avola grown in Tenuta Belicello, Vigne in Costa. SOILSOILSOILSOIL Deep calcareous soil, medium texture with a good drainage, a yellowish color with lighter fractions. DATADATADATADATA Total production: 7.000 btls Alcohol content: 12% Residual sugar: 3.4 g/l Total acidity: 6.10 g/l pH: 3.38



Nero d’Avola Menfi DOC 2019

WHY LU CÒRI? Lu CòriLu CòriLu CòriLu Còri means “the heart”, and describes my love for the feminine character of the Nero d’Avola grown in Menfi.

WHAT DOES IT TASTE LIKE? Its bouquet delivers marine aromas, scents of mulberries and raspberries, pickle notes and a touch of savory herbs and light spices. Lu CòriLu CòriLu CòriLu Còri is fragrant and full on the palate, with soft velvety tannins.

HOW IS IT MADE? Grapes are handpicked the first half of September, when tannins reach a perfect phenolic ripeness. 6 days skin contact during spontaneous fermentation in stainless steel tanks. 3 months refining on fine lees. Aging potential is about 2-3 years.

HOW TO PAIR IT? Lu CòriLu CòriLu CòriLu Còri pairs with whatever has tomato in it. Its acidity will exalt any ingredient that you would add to your pizza, for example. You should also try a delicious combination with the Sicilian world famous Pasta alla Norma, made with fried eggplants, cherry tomatoes and salted matured ricotta cheese.

Lu CòriLu CòriLu CòriLu Còri is a

feminine, sensual

and fascinating

Nero d’Avola with

a spicy and lively

saline character

that truly

represents the

intriguing Sicilian

terroir where it is

produced.

GRAPESGRAPESGRAPESGRAPES 100% Nero d’Avola grown in Tenuta Belicello, Vigne in Costa. SOILSOILSOILSOIL Deep calcareous soil, with plenty of limestones and a huge amount of sea minerals. DATADATADATADATA Total production: 17.000 btls Alcohol content: 12.5% Residual sugar: 0.6 g/l Total acidity: 6.32 g/l pH: 3.21



Perricone Terre Siciliane IGT 2019

WHY KALÌO? KalìoKalìoKalìoKalìo is a Sicilian word used to describe the buzzy noise of popcorn, the same that friends make during a party. It is made of laughs, talks, and funny jokes.

WHAT DOES IT TASTE LIKE? A lively ruby color with violet shades meets a playful nose of red berries and geranium flowers. Smooth tannins enrich a medium-bodied palate, where spicy notes of star anise and ginger stand out against a persistent saline background.

HOW IS IT MADE? Grapes were handpicked at the beginning of October. 6 days skin contact during spontaneous fermentation in stainless steel tanks. After spontaneous malolactic, the wine refines for 3 months on its fine lees in one neutral Slavonian oak tank. Aging potential about 2-3 years.

HOW TO PAIR IT? KalìoKalìoKalìoKalìo pairs well with red meats, pasta dishes and cheeses. Its delicate though direct palate can complement prosciutto crudo as well as fresh salami, and medium aged cheeses.

KalìoKalìoKalìoKalìo is the typical

noise made by

popcorn and

other roasted

grains, which are

called kàlia in

Sicilian. We also

use this word to

describe a

friendly, easy-

going type of

party.

What about the

Louboutins? Well,

I need to wear

different shoes in

the vineyards!

GRAPESGRAPESGRAPESGRAPES 100% Perricone young vines grown in Tenuta Belicello, Vigna del Pozzo. SOILSOILSOILSOIL Alluvial clay soil with sandy components, medium texture, good fertility. DATADATADATADATA Total production: 4.000 btls Alcohol content: 12.5% Residual sugar: 1.05 g/l Total acidity: 5.64 g/l pH: 3.66



Inzolia vecchie vigne Menfi DOC 2019

WHY DIETRO LE CASE? Dietro le Case Dietro le Case Dietro le Case Dietro le Case means “behind the houses”, the place where the old Inzolia vineyard is planted in Tenuta Belicello.

WHAT DOES IT TASTE LIKE? Its bouquet is rich and complex, with scents of chamomile and broom flowers, yellow apple and a touch of thyme. On the palate, the wine is full and smooth, with a balanced acidity and a persistent saline aftertaste.

HOW IS IT MADE? Grapes are handpicked the first half of September. Spontaneous fermentation and 2 days skin contact. After soft pressing, the fermentation continues for 8 days in steel tanks. 4 months refining on fine lees with batonnages. Dietro le CaseDietro le CaseDietro le CaseDietro le Case can easily age for 2-3 years.

HOW TO PAIR IT? Dietro le CaseDietro le CaseDietro le CaseDietro le Case is a perfect wine for aperitif and matches very well all fish dishes: shells and crustaceans, which do not marry well with acidic wines that would cover their delicate flavors, are simply enlightened by a combination that will exalt their saline yet sweet taste.

These old Inzolia

vines are both my

heritage and the

future of

viticulture in

Tenuta Belicello.

They derive from

the massal

selection of native

clones that my

grandfather

originally planted

in the 1920’s.

GRAPESGRAPESGRAPESGRAPES 100% Inzolia grown in Tenuta Belicello, Vigna Dietro le Case. 4 different phenotypes have developed in the vineyard from the clones planted about 100 years ago. This unique field blend creates a grapes' mix that stands out for its personality and finesse. SOILSOILSOILSOIL Deep calcareous soil, with plenty of limestones and a huge amount of sea minerals. DATADATADATADATA Total production: 3.330 btls Alcohol content: 12.5% Residual sugar: 1.0 g/l Total acidity: 5.58 g/l pH: 3.45



Grillo Menfi DOC 2019

WHY COSTE AL VENTO? Coste al VentoCoste al VentoCoste al VentoCoste al Vento means “windy hills”, where the Mediterranean breeze brings sea minerals to the soil.

WHAT DOES IT TASTE LIKE? Its color is bright gold. Complex aromas of yellow ripe fruit merge into herbal scents of oregano, mint and sage, on a rich layer of nettle and fine green tea. A long lasting aftertaste enriches a vibrant fresh palate.

HOW IS IT MADE? Grapes are handpicked in mid September. The wine ferments spontaneously with the skins for 7 days in stainless steel tanks, and then refines on fine lees for 6 months with weekly batonnages. Aging potential is about 3-5 years.

HOW TO PAIR IT? A particularly tasty combination for Coste al VentoCoste al VentoCoste al VentoCoste al Vento is with big roasted fishes, grilled prawns or stuffed calamari, but also with a super-classic Spaghetti Carbonara. It is surprisingly good with glazed pork belly, or with semi-matured cheeses such as Tuma Persa and Caciocavallo Ragusano.

Son of generous

lands, Coste al Coste al Coste al Coste al

VentoVentoVentoVento delights the

palate with a

tasty and ripe

fruit that melts

into saline

fragrances, and

profits from a

prolonged skin

contact that

enhances the

wine’s unique

personality.

GRAPESGRAPESGRAPESGRAPES 100% Grillo grown in Tenuta Belicello, Vigna del Pozzo. This is one of the most interesting Sicilian grape variety, created in 1873 by agronomist Antonio Mendola by crossing Catarratto and Zibibbo. SOILSOILSOILSOIL Deep dark alluvial soil made of clay banks that allow fresh groundwater to flow south from the upper part of the Belìce Valley. DATADATADATADATA Total production: 3.330 btls Alcohol content: 12.5% Residual sugar: 0.83 g/l Total acidity: 6.16 g/l pH: 3.44



Catarratto Superiore Menfi DOC 2017

WHY ARÈMI? In Sicilian, ArèmiArèmiArèmiArèmi is the name of coins, one of the four suits of the Latin playing cards referring to gold, of which money were made in the past.

WHAT DOES IT TASTE LIKE? Deep golden yellow, ArèmiArèmiArèmiArèmi offers a complex bouquet of bitter orange skin, almond paste and bread crust. Full and intense to the palate, its structure and persistence are amplified by a tannic feeling from skin contact.

HOW IS IT MADE? Grapes are handpicked in mid-September. The wine ferments spontaneously with the skins for 15 days in stainless steel tanks, with manual punching downs. After malolactic, it refines on fine lees for about 14 months. It develops its complex personality after a few months from the bottling and can age for a minimum of 3-4 years.

HOW TO PAIR IT? ArèmiArèmiArèmiArèmi is simply perfect with white meat and any Mediterranean fish, with baked vegetables, sweet gorgonzola and goat cheese.

CatarrattoCatarrattoCatarrattoCatarratto is an

antique and

fascinating grape.

It reminds us that

true modernity

can only be

achieved by

understanding the

work that dozens

of generations

before us have

done to make our

land the cradle of

the Mediterranean

civilization.

GRAPESGRAPESGRAPESGRAPES 100% Catarratto, grown in the small 35 years old vineyard of Belìce di Mare. SOILSOILSOILSOIL The soil is made of ancient volcanic sand, very rich in iron minerals, sedimentary clay and rounded stones. DATADATADATADATA Total production: 3.332 btls Alcohol content: 13% Residual sugar: 0.4 g/l Total acidity: 6.01 g/l pH: 3.31



Vino Bianco #7 - 2019

WHY AMMÀNO? AmmànoAmmànoAmmànoAmmàno means “by hand”: in a world dominated by industrial processes, human hands and creativity are the values we need to come back to.

WHAT DOES IT TASTE LIKE? With a golden color and a cloudy texture, AmmànoAmmànoAmmànoAmmàno has a bouquet of orange blossoms and yellow broom, apricot notes and the savory Mediterranean shrub: thyme, marjoram, oregano and a hint of incense. It is dry and full on the palate, with a distinct saline finish.

HOW IS IT MADE? Grapes are handpicked in mid-September. All the winemaking process is manual, no electrical machinery is ever used, nor any additives. Spontaneous fermentation lasts 7 days in stainless steel tanks. After malolactic, it refines in medium sized barrels for 5 months. It is bottled through gravity while keeping part of its natural sediment.

HOW TO PAIR IT? I like to drink AmmànoAmmànoAmmànoAmmàno with tuna-fish bottarga, seashells, anchovies and marinated fish, sea urchins and everything that tastes of clean blue oceans, better if non-cooked.

AmmànoAmmànoAmmànoAmmàno is 100%

handmade from

the grapes’

picking to the

bottling.

A craft orange

wine, made with

no machineries or

electrical devices,

but only using

hands and

manual tools.

GRAPESGRAPESGRAPESGRAPES 100% Zibibbo grown in the small vineyard of Contrada Torrenova. SOILSOILSOILSOIL A clay soil rich in minerals that provides full ripeness and structure to the very aromatic grapes. DATADATADATADATA Total production: 1.930 btls Alcohol content: 12.5% Residual sugar: 0.96 g/l Total acidity: 6.91 g/l pH: 3.48



Alicante Menfi DOC 2017

WHY CIÀTU? In the Sicilian language CiàtuCiàtuCiàtuCiàtu is the act of breathing and the air that keeps us alive, but it also means love, passion, desire.

WHAT DOES IT TASTE LIKE? Unrefined and unfiltered, CiàtuCiàtuCiàtuCiàtu is an inky and impenetrable red wine with a seamless presentation of dark fruit aromas. It has a sour point of blackberry that stands out against exotic layers of fine herbs, spices and sea brine. Its captivating palate is juicy and fresh, with smooth silky tannins, a well-integrated acidity and a long finish.

HOW IS IT MADE? Grapes are handpicked at the end of August. The wine ferments spontaneously with the skins for 15 days in one Slavonian oak tank, with manual punching downs. After malolactic, the wine refines for further 6 months in the same oak tank and for one year in bottles. It can age for 5-7 years, acquiring complexity and finesse.

HOW TO PAIR IT? Try CiàtuCiàtuCiàtuCiàtu with roasted red meats and spicy dishes, or with big steamed Mediterranean red fishes in a couscous soup. It is also a delicious companion to medium-aged cheeses.

I love how the

AlicanteAlicanteAlicanteAlicante is

influenced by the

unique

microclimate in

Menfi, where the

sea brine

enhances the

grapes' fruity

flavors and

underlines their

natural acidity,

enriching the

complex wine's

personality with a

special saline

touch.

GRAPESGRAPESGRAPESGRAPES 100% Alicante, a Spanish grape introduced in Sicily about the XV-XVI century. Grown in several Mediterranean regions, it is known under different names such as Garnacha, Grenache and Cannonau. SOILSOILSOILSOIL Alluvial clay soil with sandy components, medium texture, good fertility. DATADATADATADATA Total production: 4.000 btls Alcohol content: 13% Residual sugar: 1.0 g/l Total acidity: 6.1 g/l pH: 3.47



Frappato Terre Siciliane IGT 2019

WHY FUORIZONA? Because Menfi is located outside the historical area where Frappato is traditionally planted, but it shares many fundamental characteristics with that terroir: southern exposure, outstanding salinity and sandy-calcareous soils lying on compact clays.

WHAT DOES IT TASTE LIKE? FuoriZonaFuoriZonaFuoriZonaFuoriZona is a mouthwatering wine with a light ruby color, soft tannins, a distinct acidity and a graceful body. It smells of cherries, mint, violet and red roses, and has a mouth of pink pepper, blood orange and pomegranate.

HOW IS IT MADE? Grapes harvested in mid-September. The wine ferments spontaneously in a Slavonian oak vat for 5 days, where it also completes spontaneous malolactic. It refines for 6 months in 10 hectolitres Slavonian barrels. Drink young or keep for 3-5 years.

HOW TO PAIR IT? Try FuoriZonaFuoriZonaFuoriZonaFuoriZona with blue fish and tuna, seafood soups, couscous and all grilled vegetables.

While creating

FuoriZonaFuoriZonaFuoriZonaFuoriZona, I

remembered the

words of Liliana

Segre, an

Auschwitz

survivor, about

the little girl who

drew a butterfly

flying over the

barbed wires

during her

deportation.

This label is

dedicated to all

those who will

never forget.

GRAPESGRAPESGRAPESGRAPES Frappato belongs to the Nerelli family: it is genetically related to Mascalese and Perricone, and has in common with the first variety its elegance and gracefulness, while sharing with the second its sweet spice aromas. SSSSOOOOIIIILLLL Medium-textured, deep, with sandy-limestone components lying on alluvial clay banks. DATADATADATADATA Total production: 1.947 btls Alcohol content: 12.5% Residual sugar: 1.39 g/l Total acidity: 6.63 g/l pH: 3.61



Perricone Menfi DOC 2017

WHY MICROCOSMO? Vineyards are complex ecosystems where plants, insects and an endless diversity of microorganisms live together in harmony, like in a small universe.

WHAT DOES IT TASTE LIKE? MicrocosmoMicrocosmoMicrocosmoMicrocosmo has a ruby color, often lighter than many other Sicilian reds. To the nose, complex aromas of red ripe fruit merge into sweet bay-leaf and oriental spices: cinnamon, ginger, incense and star anise, then dried fruit, baked black olives, and salted capers. It is dry and very persistent to the palate.

HOW IS IT MADE? Grapes are handpicked at the end of August. The wine ferments spontaneously with the skins for 8-10 days in stainless steel tanks. Malolactic is spontaneous in old barriques. The wine refines for about 3 months in French tonneaux and for one more year in stainless. It can graciously age for 5 years or more.

HOW TO PAIR IT? MicrocosmoMicrocosmoMicrocosmoMicrocosmo goes well with all street food, especially with fried dumplings and tempura vegetables, as well as with all bbq, cured meats and medium-aged cheeses.

The vineyard of

MicrocosmoMicrocosmoMicrocosmoMicrocosmo is the

proof of a

possible natural

equilibrium

created by a

harmonic varietal

interdependence

that generates

energy and life.

GRAPESGRAPESGRAPESGRAPES The vineyard is planted with dominant Perricone and a few vines of Catanese, a local clone of Nerello Mascalese, mixed together in a traditional field blend. SOILSOILSOILSOIL Clay soil, medium texture, with a grey-green color. DATADATADATADATA Total production: 2.736 btls Alcohol content: 13% Residual sugar: 1.1 g/l Total acidity: 6.3 g/l pH: 3.45



Merlot Menfi DOC 2017

WHY AZIMUT? From the Arabic word as-sumuth, AzimutAzimutAzimutAzimut means "the way". I chose this name because being farmers and winemakers is not just a job, but implies a profound and conscious commitment.

WHAT DOES IT TASTE LIKE? Its ruby red color shows a distinct purple hue; intriguing shades of red rose, mint and black cacao powder enrich its intense aromas of red and black macerated berries. Smooth and mouth filling, it has a good balance between a rich texture and fresh menthol sensations on the finish.

HOW IS IT MADE? Grapes are handpicked the second half of August. Spontaneous fermentation lasts 15 days in stainless steel tanks, and malolactic is completed in old barriques. The wine refines for 12 months in big Slavonian oak barrels and for one year in bottles. It can age for 5-7 years.

HOW TO PAIR IT? It is perfect with roasted pork meat with a spicy sauce, with stuffed turkey, cured meats, and Pecorino cheese.

AzimutAzimutAzimutAzimut was my

father's first wine.

Awaited and

cherished like a

dream that takes

shape, which then

becomes possible

and finally comes

true with passion

and every day’s

work.

GRAPESGRAPESGRAPESGRAPES 100% Merlot grown in Tenuta Belicello, Vigna del Pozzo. SOILSOILSOILSOIL Deep dark alluvial soil made of clay banks that allow fresh groundwater to flow south from the upper part of the Belìce Valley. DATADATADATADATA Total production: 3.300 btls Alcohol content: 13% Residual sugar: 0.2 g/l Total acidity: 5.90 g/l pH: 3.58



Cabernet Sauvignon Menfi DOC 2014

WHY LA VOTA? La VotaLa VotaLa VotaLa Vota is an ancient loop of the Belìce River, where my father planted the Cabernet Sauvignon in the 1990’s.

WHAT DOES IT TASTE LIKE? The wine has a bright red ruby color, with a distinct garnet hue. To the nose, fresh menthol notes merge into a persistent bouquet of berries, licorice and brown tobacco. On the palate, it is warm and full bodied, with velvety tannins and a long finish of black chocolate.

HOW IS IT MADE? Grapes are handpicked in the second part of September. Spontaneous fermentation for 12 days in stainless steel tanks, and malolactic in old barriques. The wine refines for 15 months in big Slavonian oak barrels and for 12 months in bottles, and can age for 6-10 years.

HOW TO PAIR IT? La VotaLa VotaLa VotaLa Vota is a great companion for red meats and lamb chops, thanks to its delicate aromatic taste and to its soft tannins. Try it also with smoked ham, spicy dishes and blue cheese.

Along the border

of Belicello, the

Belice River flows

drawing wide

spirals: groves of

reeds flourish

along the dikes, a

home for wild

bees, little

amphibians and

migrant birds.

Here I grow the

Cabernet SauvignonCabernet SauvignonCabernet SauvignonCabernet Sauvignon,

son of the River,

the sand and the

Mediterranean

Sea.

GRAPESGRAPESGRAPESGRAPES 100% Cabernet Sauvignon grown in Tenuta Belicello, Vigna La Vota. SOILSOILSOILSOIL Light yellowish sandy soil, deep and permeable, with a strong influence from the nearby river. DATADATADATADATA Total production: 3.300 btls Alcohol content: 12.5% Residual sugar: 0.5g/l Total acidity: 6.76 g/l pH: 3.68



Rosso Riserva Menfi DOC 2011

WHY CODA DELLA FOCE? Coda della FoceCoda della FoceCoda della FoceCoda della Foce means “the mouth of the River”, a tribute to the special territory where this wine is born.

WHAT DOES IT TASTE LIKE? The wine has a dark red color with a deep purple hue, and reveals intense aromas of rose and violet, notes of raspberry jam and the finest sweet spices. It is full and well balanced with a finish of black cacao powder and smooth tannins.

HOW IS IT MADE? Grapes are handpicked in mid- September and fermented with wild yeast for 15 days in stainless steel tanks. After malolactic in old barriques, the wine refines in tonneaux for about 1 year, then it ages for 24 months in big Slavonian oak barrels. It has a decade-long aging potential in bottles.

HOW TO PAIR IT? It is perfect with braised red meats, with game birds and matured cheeses. My favorite combination is with Valrhona Guanaja 70% black chocolate, not extremely bitter and very tasty.

Coda della FoceCoda della FoceCoda della FoceCoda della Foce is

a beautiful wine

in a fine clothing:

stylish, never

intrusive, feeling

at ease in every

situation, and

charmingly

seductive.

It is produced only

in the best

vintages that are

able to develop a

superior quality

after a long

refining.

GRAPESGRAPESGRAPESGRAPES My personal selection of the best Nero d’Avola grown in Tenuta Belicello, blended with a small quantity of Petit Verdot. SOILSOILSOILSOIL Both vineyards grow in Tenuta Belicello, only 1 mile from the Mediterranean Sea, on clay fertile soils. DATADATADATADATA Total production: 3.500 btls Alcohol content: 13.5% Residual sugar: 0.5 g/l Total acidity: 6.3 g/l pH: 3.55

my name is marilena barbera, and i am a farmer and winemaker in … · 2020-06-23 · azienda...

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