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Type: White (Natural / Biodynamic / Low-Intervention)
Region: Gambellara, Veneto, Italy
Grapes: Garganega, Glera, Trebbiano, Moscato Bianco & Riesling Italico
Alcohol ABV: 10.5%
Tasting Profile and Key Notes:
Fresh, vibrant and beautifully textured, with aromas of lemon zest, green apple, pear, white peach and elderflower, complemented by hints of chamomile, bergamot and wet stone. Light to medium-bodied with crisp acidity, a subtle lees-derived creaminess and a long mineral finish with a distinctive saline edge.
Winemaking:
The grapes are harvested from mixed old vineyards and fermented spontaneously with indigenous yeasts in concrete vats. The wine remains in the same vessels for at least six months on its fine lees, building texture while preserving freshness and purity. It is bottled unfiltered with only a minimal addition of sulphur, reflecting Marcobarba's low-intervention philosophy.
Farming:
The fruit comes from biodynamically farmed vineyards around Gambellara in Veneto, where volcanic soils provide freshness, mineral tension and complexity. Marco Barba and the "Barbaboyz" work with old vineyards and indigenous varieties, encouraging biodiversity and healthy living soils through sustainable farming practices. Their philosophy is to produce honest, terroir-driven wines that express the unique landscape of Gambellara with minimal intervention.
Type: White (Natural / Biodynamic / Low-Intervention)
Region: Gambellara, Veneto, Italy
Grapes: Garganega, Glera, Trebbiano, Moscato Bianco & Riesling Italico
Alcohol ABV: 10.5%
Tasting Profile and Key Notes:
Fresh, vibrant and beautifully textured, with aromas of lemon zest, green apple, pear, white peach and elderflower, complemented by hints of chamomile, bergamot and wet stone. Light to medium-bodied with crisp acidity, a subtle lees-derived creaminess and a long mineral finish with a distinctive saline edge.
Winemaking:
The grapes are harvested from mixed old vineyards and fermented spontaneously with indigenous yeasts in concrete vats. The wine remains in the same vessels for at least six months on its fine lees, building texture while preserving freshness and purity. It is bottled unfiltered with only a minimal addition of sulphur, reflecting Marcobarba's low-intervention philosophy.
Farming:
The fruit comes from biodynamically farmed vineyards around Gambellara in Veneto, where volcanic soils provide freshness, mineral tension and complexity. Marco Barba and the "Barbaboyz" work with old vineyards and indigenous varieties, encouraging biodiversity and healthy living soils through sustainable farming practices. Their philosophy is to produce honest, terroir-driven wines that express the unique landscape of Gambellara with minimal intervention.
