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Marco Barbi was born and raised on his family’s estate, literally. On the day of his birth, there was an unprecedented snow storm that prevented his mother from making it to the hospital. As a child he would help his help his parents on the farm. There were 2.5 hectares of grape vines, which was made into wine for the house, and selling off the rest to local wine makers. Marco went off to university to study design, eventually designing furniture for a local company. At the end of the 1990’s the family vineyard need replanting. Marco returned home to help, and ended up staying on and pursuing the modernization of the estate. He had a vision for what type of wine he wanted to make. Therefore, for over 10 years he sold all of the grapes until they were ready to exact the wine that he envisioned. Because of another very large operation in Italy called Barbi, Marco was unable to make a wine using his family name. Therefore, he did a bit of local research and discovered that the word “Barbicaia” existed in the local dialect, and means “a group of vine roots emerging from the ground.” This serendipitous moment would be the beginning of a new chapter.

 

Vino Nobile di Montepulciano

 

This is 100% Prugnolo Gentile sourced from the highest point of the vineyard, where the aspect and microclimate are ideal for producing grapes of optimum concentration, averaging 275 meters above sea level, in rocky clay and calcareous soils.  The exposure is southwest. The grapes are harvested and sorted by hand, then destemmed and pressed. The must is fermented and macerated in temperature controlled stainless steel. Fermentation is for about 20 days, with regular punch downs, and pump overs. Aging is in second use tonneaux for 18 to 20 months.  This is a very well-structured wine, showing some of the darker hews of Sangiovese. The rich, velvety mouth feel, and firm tannins, beg for a big, juicy, steak. This will also work very nicely with shredded beef and black beans, on a bed chili rice.

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