October 8, 2025 • 56 mins
Barberani Winery is located in hills above Lake Corbara in the Orvieto Classico area of Umbria. Family patriarch, Vittorio Barberani, began making wine in 1961. Today there are 55 hectares under vine as well as olive groves for making olive oil. Barberani’s wines are produced from Grechetto and Trebbiano Procanico (whites) and Sangiovese Grosso (reds). Barberani also produces Muffa Nobile sweet wines. Niccolò and Bernardo Barberani represent the third generation overseeing the winery
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The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
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Episode Transcript
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Speaker 1 (00:00):
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(00:21):
W FOURCY Radio.
Speaker 2 (00:41):
Hello and welcome to the Connected Table Live. We're your hosts,
Melanie Young and David Ransom. You're insatiably curious culinary couple.
We love to travel the world to bring you the
amazing people we meet, the regions we visit, the wines
we taste, and the foods we eat because we want
you to step outside your comfort zone and travel with us.
(01:03):
I think travel is our higher education, right. I think
I learned more traveling than I did in college. And
we love sharing this with you. And our background is
the beautiful vineyards of Barberani Winery and we are in
the region of Orvieto in Umbria, which is the green
(01:24):
heart of Italy. It is so easy to get to Umbria.
Everybody should be going there. I mean you can fly
into Rome and get to Orviedo in a very short distance,
maybe ninety minutes, and there's a direct a train. It's
so easy. We had the great pleasure of visiting Orviedo
and really immersing ourselves in this incredibly wonderful wine region
(01:46):
and learning about the wines and also the history, and
we took some great tours. We've talked about this on
this show before today. We're going to take you to
an area of Orvieto that's coming in the southeast corner.
And Orviedo was right above Lazzio, by the way, which
(02:06):
is where Rome is. It is the southeast corner it's
known for. It's in the Classico area. The winery is,
as I said Barberani, it was established in nineteen sixty
one when patriarch the patriarch came and planted varieties. And
today the third generation, the patriarch, Vittorio Barberani grandfather came
(02:32):
and today the winery is overseen by his grandsons, who
we had the pleasure of meeting, Nicola and Bernardo Barbaroni
In fact, we met Barnardo because he gave an incredible
presentation to us about the different soils and history the
soils of Oviedo and its history at the Consortio office,
and we had the great pleasure of visiting with them
and learning about the winery and also this particular micro
(02:55):
climate for Orvieda wines. So we want to introduce them.
I think we have a short video right, Well maybe not.
We're going to show it at some point, but anyway,
Nicolo and Bernardo Barberani, welcome to the Connected Table.
Speaker 3 (03:14):
Hello, Hello, we are super happy.
Speaker 4 (03:19):
Well, we're happy to have you here and it's nice
to reconnect with you. We spent some we spent five
wonderful days in Marietta this past June and really came
away with a great feeling for the wines in the region.
So nice to have you too on the show.
Speaker 2 (03:33):
So we always like to We always like to start
with your family because one of the great things about
the wine world is that many of the wineries your
family run and multi generational, and goodness knows, that's a
signature of many great Italian wine families. We referenced your grandfather, Victoria,
(03:53):
who came over and started what was your family's background,
where was your family living before he settled in this
beautiful area where Vieta to grow great.
Speaker 5 (04:06):
So, Melanie David, thank you again for coming and visiting
us in Orvieto. It's so beautiful to meet you online
today on the radio. Our grandfather was living in Chivitela
de Lago. It's a small town on a hill, very
very close to our estate. He is very Umbrian. The
(04:28):
family is very very Umbrian, and we've always been in
this small city before Second World War. And our grandfather
after Second World War was an engineer and a mechanic
and it was in the field of agriculture because they
(04:51):
were actually using old tanks from the war and with
that part of the tanks that we're building things useful
for the agriculture, so machinery and all the things that
you need in the fields. And our grandfather was like
a genius at the time, and his passion for agriculture
(05:15):
was incredible. The family after Second World War used to
own three wine bars in our fiato, and so the
Victorio was making wine to pour by the gas in
the wine bars. It was his love, his passion and
you know the restaurant started asking for bottles because the
(05:37):
wine was very very good.
Speaker 3 (05:40):
As I told you, it.
Speaker 5 (05:41):
Was an engineer, so he was very very strict and
precise about agriculture. The wine was very drinkable, very elegant,
and so he started a business out of a hobby.
Speaker 3 (05:55):
Truth.
Speaker 5 (05:57):
And this was in nineteen sixty one when he decided
to put the cork on the bottle.
Speaker 2 (06:06):
Well, you know, I think about nineteen sixty one here
in the United States, and the wine industry was still
very nascent, and in many areas of Italy post World
War two Italy, a lot of the wineries were not
even bottling wine yet, they were still making bulk wine.
So nineteen sixty one, when I think about it, it's
a fairly early time to start bottling wine, right.
Speaker 5 (06:29):
Yes, it is. And at that time the wine that
my grandfather was making were mainly three wines, the Orbito
Classical dry, the Orbito Classical Medium dry, and the red
from Lake Corbara, that is a beautiful lake that we
have here in the Orbito Hills. And you know the
(06:53):
vision of our grandfather was very clear. He wanted to have,
you know, a wine that is very good for every day,
a wine that will be a state bottled, as we
were saying, because it was a new thing. And at
(07:16):
that time the National State of Italy was building the
out of strata, so the main highway from Rome to Florence.
So the opportunity to make bottles was also fundamental to
sell bottles because at that time tourism in Orvieto exploded
(07:38):
and that was the time where from a hobby you
really can make a great opportunity and probably our grandfather
had this kind of vision and that we thank every
day today.
Speaker 6 (07:54):
And a wine bars, yeah, that's really the wine person
a bar, and a wine bar was regular, I would
say in every town in Italy at that time after
Second World War, the bar was the center of attention because.
Speaker 5 (08:15):
In the bar there was the television. They didn't have
TVs at home. The television was at the bar. So
in the evening everyone was meeting in the bar to
hear the news, to hear the advertisements, because even advertisements
were something new that no one would imagine before. And
(08:36):
then the shows of the TVs, they were so popular,
and you know in Italy we have saremo, you know,
the competition about the songs, and so everyone was meeting
and was the wine bar was a fundamental place for
socialization and wine, you know, is sharing wine is a
social thing and this is very important and very spontane.
Speaker 4 (09:01):
Sure, and it still is, Melanie.
Speaker 2 (09:02):
It still is a tradition. If you go around the world,
like Brazil, life stops in Brazil at a certain time
and everybody gathers at the wine bars and the coffee
shops to watch soap operas. And you see that in
small towns, you know, around Europe. There's a wonderful tradition.
It really is. Let's talk about where Barbarani is located.
(09:28):
And I see the video which shows the beautiful location
is up, So why don't we just take a brief
moment to look at this beautiful video to set the
stage to talk about what makes it special. So I
think we're ready for the video.
Speaker 7 (09:44):
Where fog embraces the dawn with drawing as the day breaks,
where the fizzing caress of the wind ruffles the bunch's
sun kissed quietude, unnoble mold steals upon the grapes and
renders them the sweetest of the crop. In the expert
(10:05):
and devoted hands of the overseers of the ancient right
of vintage. Knowing movements, respect and passion turn the grapes
into an inebriating nectar, which time we'll work at ripening,
liberating a complex symphony of aromas. This is the story
of a unique wine, unique as the land which gives
(10:28):
it expression, unique as the passion of its makers, Luigi
and Giovanna Barberani noble soul.
Speaker 3 (10:42):
Wow.
Speaker 4 (10:43):
Well, I have to say that video is definitely better
than the ones that I took at the winery, that's
for sure.
Speaker 2 (10:47):
And it really shows a couple of very important climactic
and geographic characteristics of what makes Barberani wine special. The
unique microclimate. So let's talk about.
Speaker 5 (10:58):
That, Yes, man, thank you very much for this opportunity.
You know, Barberani State is in Orvieto, and Orvieto is
a corner of Umbria that is exactly a border with
Latiuma and Tuscany. So we are in a very very
(11:19):
independent area. And the Orvieto city has always been very
powerful even in the Etruscan and the Roman ancient Roman
times when at that time they were very good wine makers,
and so the wine was very popular even more than
three thousand years ago, and This is incredible because later
(11:41):
my brother Nicola will explain you a little about the
wine making process and how evolved there were even three
thousand years ago. The location of Barberani is very particular
and peculiar because we are above the Tiber River and
above the Corbara Lake.
Speaker 3 (11:59):
That is a great.
Speaker 5 (12:02):
Balance. It's a beautiful microclimate area with such an incredible
humidity and fog. At the end of September, this little
fogs uh disappear in the early morning. During the night
they hydrate the plants and the fruits, and in the
(12:22):
early morning it disappears because there is a lot of
wind and a lot of sunshine, and this balance, this
incredible difference from day and night make the bulgar rod
transform into noble roth. That is the one of the
fundamental key point of our area. One of the strongest
(12:45):
character of the area is the spontaneous development of noble
rod thanking of these incredible weather conditions.
Speaker 3 (12:56):
You know, no rock.
Speaker 4 (12:57):
The term for noble rod is also tritis and and
it's it's a wonderful thing. We all love the wines
that come from that process. It's in very few places
in Italy. It is really one of only two or
three places that I know of in Italy the entire
country that actually can.
Speaker 2 (13:14):
Produce and in context for any listeners and viewers, you
may be familiar with the great saw turns of Bordeaux,
which are wines that are botri It is wines noble right. So,
as David said, this is unique in Italy, and I
think I think Orvieto is one of the one two
(13:34):
or three regions that have three.
Speaker 4 (13:37):
And really specific subregions within the region.
Speaker 3 (13:43):
Yeah.
Speaker 4 (13:44):
Yeah, because there are a lot of producers in Umbria
that don't get affected by by.
Speaker 2 (13:47):
Tritis, right, which is why it was important to show
that video because if you look at that video, you
see that morning fog and.
Speaker 3 (13:55):
And it is it I'm.
Speaker 2 (13:57):
Curious, it's it's steady because the climate changes. Have you
seen changes in that every time?
Speaker 5 (14:03):
To tell you the.
Speaker 3 (14:03):
Truth, yeah, you know the sorry Nick, yes, So talking
about the area, the timate changing is affecting the area
a little bit as everywhere in the world, but for
us was I would say pretty good because it's it
(14:24):
was a booster of the climate condition of the noble
rod of the botries. You know, we have the Tiber
River that is that formed this lake under our heads
called Corbara Lake, and this lake is giving these humidities
fog during the night and then the wind and the
sun during the day with the warmer weather during September,
like we have now also doing the our talk, we
(14:49):
have a booster of the of the growing of the
mold around the great so this is very important. It's
not affecting very much. The mod is still there and
working very good, but it's affecting a little bit of timing.
So for the Number Road, we are experiencing that we
are harvesting before compared to ten, fifteen or twelve years ago.
(15:13):
Usually we were harvesting the botradi is during November or December,
so sometimes we went close to Christmas time and now
in the last years we're experienced the harvest of the
Number Road around October or early November, so it's a
little bit faster how this developed the grips, but it's
(15:36):
working very good. Actually it's even better for us. We
just have to take the right timing to pick at
the grapes, which is the hardest part. But we have
forty years of experience in the harvesting in the trades
the Number Road, so it's for us it's our main job,
(15:57):
you know.
Speaker 2 (15:58):
That's why it's late harvest wine after and I.
Speaker 3 (16:01):
Would I want to say a little bit more about
the development of the potrylius, because yes, it's also about
the soil. We are in an area that we have
a sedimental, very very old soil. It comes from the
Eosenic era. It's about twenty five millions years ago, which
is really a lot of time. It's a very old soil,
(16:23):
and it's poor, and it's full and made of limestone
and clay mainly. So this clay is keeping the humidity
the water inside the soil during the night and then slowly,
slowly releasing this humidity during the day, giving to the
to the mode that is growing around the gapes, the
(16:44):
humidity doing the day with the wind and the sun.
So this clearly this beautiful combination of climate, soil and
our grapes, because one important part of this process is
also the grapes. We use our indigenous grapes chart the
grekito and the Tribiano pro carnigo, and those grapes are
(17:04):
pretty special because they're here. Sin's always about more than
three thousand years, but not just that. The scheme of
the grikito and the tano are very strong, so we
can keep them on the vineyard without having fear of
problems or a big or aggressive attack of the mold.
(17:27):
So the mold is growing around the grapes, around the
skins in a very dedicated soft way, So it's growing
all around and not going inside, which is the most
important thing to develop the buttradies in a right way
or the wise you do black wrath, you have problems,
you have to.
Speaker 2 (17:48):
So it's a very sensitive growing situation. Let's start. You know,
with all that happening, how is Barbarai addressing regenerative farmingting
to protect and preserve the land and the vines for
the future. And are you always going to stay committed
to these same great varieties or would you ever experience
(18:11):
the experiment with other ones?
Speaker 3 (18:15):
For us was something very important, not just for us
from Mendo, but from our grandfather. How our tradition is
to make and to use a traditional way our farming
of agriculture, which is very important. Now we use the
world of sustainability of organic farming or regenerative farming or whatever.
(18:37):
But for us in Italy, our ancestors, we're doing the
traditional farming and it means that we're using that concept
of regenitive farming that we know very well. Now they
didn't know maybe the scientific side of that, but they
know how to do it and we want to and
(18:59):
we wanted to preserve this old tradition in our in
our fields and our minions, which is very important. So
this is beyond sustainability. We were awarded this year in
the top hundred of the best sustainable we go to
a company in Italy, which is which is we are
very proud of it. But it's not just sustainability. It's
(19:22):
about to restore and it's the soil which is very
very important. Our job, our focus is in that. And
if you you have to know where we are, we
(19:44):
are in the Tabe River. Tyber River National Park is
still very in touch. We are surrounded by beautiful, beautiful forests.
So if you come here, you have a beautiful view
of the lake or the Vignia, then the forests all around,
which is amazing. And that means that we have an
incredible biodiversity in our state, in our in our own environment,
(20:06):
which is super super important, and we want to increase
this biodiversity and preserved it by the Earth because it
is the richness of our environment, of our soil. So
the work that we do in our soil is to
(20:27):
keep this by diversity in micro organims. My government is
are the core of the of our agriculture, so we
want to increase the organic matter. We plant seeds over here.
We keep the indigenous and the spontaneous herbs that we
have in our soil, which is amazing. Also we're still
(20:49):
using what the woodcuts of the fruit to all the
skins of the barriers, and it's very important that we
put them again in the soil to meet the soil
more rich. So this circular agriculture its boosting very much
the soil in a natural way. And it's just what
(21:10):
so this is just following U that direction and improving
these things with our scientific knowledge.
Speaker 2 (21:19):
Well, you know, I think for people who are watching
the show and listening, the importance of forests can't be underestimated.
Forests is important for the via diversity. And also there's
some altitude here. As you can see, you're over the
lake in the LAKERA bar is man made, like correct, Yes.
Speaker 7 (21:39):
It was built.
Speaker 3 (21:40):
Yeah, it's ma made, but it's the it's yeah, it's
the valet of the type of river. So there was
the and there is the river actually here that is
forming this uh this artificial lake is a small lake.
Actually maker is made, was made to produce electricity and
still working. Actually very very good, I can say. We're
(22:03):
very proud of it and the forests all around. It's
giving us a yeah, it's giving us a huge huge
treasure of biodiversity. But diversity means animals, means plants, means insects,
which are very very important. The balance of the insect
inside the ecosystem is the key also to preserve the
(22:27):
illness of the our the problems with illness of our beinias.
You know now we are facing a huge, huge problems
with some illness because there's no balance in the insects
in inside the environments around the internet, around Europe. So
(22:52):
to have these uh perfect very well balanced condition, it's
really really a treasure for us. That is keep finger
all the insects in the right direction. You know, I'm
working all together in a good way.
Speaker 2 (23:09):
Well, another problem around Italy was mold. Uh down in Molde.
I think do you have that problem here with the
humidity the mold or no mild?
Speaker 3 (23:22):
Sorry?
Speaker 2 (23:23):
Sorry, do you have any problems with the mildew or
no good because that was a mildew. I met mildew.
Speaker 3 (23:33):
No, no, no, no. You know that you seem to
have a lake and a river. Yeah, a river ballet.
It means not just we have humidity, but with the
river ballet, we also have a lot of wind, which
is really really helping to clean the vines. So to
be them cleans, we take away the humility. And also
(23:55):
the river and the lake is a mirror of the sun,
so it's a boostinger uh, the maturation of the plants
and the grips, and it's really helping a loss to
our best before the standard period. So it means that
we have a different growing a system of the plants
that is really helping a loss even with those kind
(24:18):
of diseases in the in the plants, which is very important.
That's why we can do organic farming in I'd say
in a little bit more easy way compared to other areas.
Speaker 2 (24:30):
That's good. That's interesting.
Speaker 5 (24:32):
Talking about animals, so I was just take my god,
one of the wild.
Speaker 2 (24:41):
How old is your puppy?
Speaker 5 (24:44):
He's a puppy, she's two years old.
Speaker 4 (24:47):
We really love dogs.
Speaker 5 (24:48):
We have many dogs in our states and talking about insects,
I show you something new.
Speaker 6 (24:57):
Uh.
Speaker 5 (24:58):
This wine is called the Fireflies, and we have fire
We still have beautiful fireflies the enviornament in Corbara Lake.
It's so clean that the air is so clean that
we have, as Nicolas said, a lot of insects and
very very healthy area and very healthy air. So the
(25:20):
fireflies during the springtime they develop. This is a vermentino,
So it's a it's a new wine that I'm showing you.
Probably you haven't seen it before.
Speaker 3 (25:32):
This year.
Speaker 5 (25:33):
It's a beautiful, crisp and mineral vermentino. And I'm sure
we will have time to taste it together the next
time you are visiting orviet Okay.
Speaker 4 (25:43):
We look for it.
Speaker 2 (25:43):
Yeah, we love vermentino. And it's it's great that you
name it after fireflights.
Speaker 4 (25:48):
Wonderful and and it's a beautiful label too, and you're
well known for your beautiful labels. So that's a nice
addition to the portfolio.
Speaker 3 (25:56):
Shall we say thank you.
Speaker 4 (25:57):
Let's talk about the wines a little bit. We we
spent some time with you at the estate. We walked
with the vineyards, we walked through the winery and and
learned about the wine making process. We also tasted wines
with you over lunch. So let's let's dive in and
talk a little bit about the wines that we tried.
Speaker 5 (26:12):
Sure, let me just give a little hint about Luigi
before talking about the wine. That is our father and
Jovanna our father and our mother. We have a wine
with their names, and I just wanted to give a
little hint about his life. And he's you know, he's
(26:33):
our mentor. He did so much for us, and Vitorio
started the company, but my father was the one that
changed the way to do the wine in our Vieto.
He was an incredible pioneer of organic farming. He started
(26:54):
in the eighties. He was a pioneer in energy saving
and visited our seller and he was trying to save
electricity in the eighties. That is, you know, it's not
how pioneering. It's like going in the space. You know,
it's incredible. And today we have this beautiful heritage of approach.
(27:17):
I would say that it's very very important for us,
and it gives us the opportunity to develop it even better.
Like today we have a solar power and so the
company is one hundred percent self efficient about energy. And
this is little things, you know, that makes things better
(27:38):
for everyone. And we hope that our children will have
a better future and a better planet with this little
help that we can give. And you know, Luigi with
our mother, was the one that rediscovered noble rot in
the area and so they actually elevate the quality of
(28:01):
the wine of this area because, as I told you
at the beginning, was just a very drinkable white wine,
nothing more. And Luigi was fundamentally very very focus on
quality and very elegant wines. Balance in the wine, and
(28:22):
you know, it's a selective parcel approach, and this is
what we have today, especially the indigenous varieties. And he
didn't want chardonnay, he didn't want the international grapes that
were spreading around Italy in the late eighties. He wanted
(28:45):
indigenous taste. So today we are producing a lot of cricketo,
a lot of trebiano and a lot of sanchoves a grosso.
That is the character of our wines and it is
the style of the area and this is very very important.
So you want to talk a little about the wine, well.
Speaker 4 (29:05):
I think a good we do absolutely, and I think
a good place to start is with the Luigi and
Giovanna Orvieto classico, because you have a wind named after
your parents as well. And we actually loved it at
the winery, and we also went when we were out
of dinner in Orvieto on our own, we actually ordered
it for dinner. It's just such a delicious wine. We
adore it. Thank you, and it's your orviedo classico superior wine.
(29:30):
There's two types of orviedo classico. There's classico and then superior.
Why don't we start by talking about the difference between
the two, those two styles of orvieto. Yes, and then
we also need to say that orviedo wines are all blends.
They tend not to make varietal style wines. They tend
(29:51):
to blend everything. So I think that's regulation, a regulation
within orvieto. So so let's talk about the orviedo classico
and classico superior. And of course, so.
Speaker 5 (30:03):
To tell you the truth, Luigi, when he was a
president of the Consortium, was the person that introduced the
superior mention in the orvieto classical. He wanted, you know,
not only the basic or viato. He wanted to highlight
the quality of a super or vieto, a wine that
could be even better, a wine that could give the
(30:26):
opportunity for every producer not only to have the basic
chip or vieto common or vieto, but also to produce
something that is a particular more elegant, more quality oriented,
more fruitiness, more concentration, more attention in the vinea that
(30:46):
will say this was his fundamental approach. Our Luigian Giovanna
wine is a celebration of our father and our mother.
We love Luigian Giovanna so much, and it was impossible
not to give wine with this name for the fiftieth
anniversary of the company for celebrating it. But also the
(31:11):
name of the wine is very important in the content
of the bottle. So Luigi our mind represents the Gregetto grape.
The character of the gregetto grape. Grigetto is one of
the most incredible and peculiar grape of our area because
(31:31):
the gregetto has little tannels on the skin, has a
lot of character. Is a grape that has a beautiful freshness,
but at the same time the character of long last living.
So Luigi and Giovanna largest part it's gregetto with a
little hint of trebiano. And how what David said before
(31:56):
that Orvieto is a blend. It's very important. So you
can make orviato with just one grape. It's usually a
blend of two grapes, mainly trebiano procanico and gregeto. That
is supposed to be over sixty percent. So the rest
of forty percent you can use other grapes, even international grapes.
(32:20):
So the discipline over vieto it's pretty flexible, I will say.
But since the beginning of our company, we always focus
on indigenous varieties. So this wine doesn't have foreign grapes inside.
It is just a blend of gregeto entreviiano procanico, which
five percent we forget in the vineyard. And you know,
(32:45):
like my brother said before, when you forget grapes in
the Orvieto vine yard, they tend to develop special rods,
the noble rod, the Botrytis scenario. It's an incredible rot
that it's called no because it's just around the grape.
It doesn't eat it, so it makes it looks pretty
(33:06):
ugly to tell you the truth, as you have seen
probably in the movie, the grape are fully rotted. It's
like if you forget a piece of cheese in your refrigerator.
You know, this bad mold develops around it and covers it,
and it makes not eat the ball anymore. You know,
you have to thrash it. In our case, it's a
(33:27):
noble rod, so instead of eating it, it gets in
the balance of mother nature and it makes little holes
in the skin, de hydrating a little the fruit and
concentrated sugar and acidity. And when we press the grape,
it melts into the wine, giving such an incredible saffron
(33:50):
spiciness and beautiful honeys to the wine.
Speaker 3 (33:53):
So in the.
Speaker 5 (33:54):
Luigion, Jovanna, just a five percent of late harpst grape
that we call jovana, that is the sweet part of
the couple, makes such a great difference in the wine.
So it's not only a great or vieto, but it's
a or viato with the touch of the ancient times,
(34:15):
of this older miniscence of a late harvest that makes
the wine incredible texture. You know, this little camomeal in
the nose, the little suffern iciness and in your mouth,
it's so.
Speaker 3 (34:34):
Layered.
Speaker 5 (34:34):
It's a wine that is so deep and enjoyable. It's
very long, but to tell you the truth, is also
very drinkable.
Speaker 3 (34:42):
You know.
Speaker 5 (34:43):
Sometimes we have very important wines that are a rich,
full body, but then you drink one glass and it
makes you a little tire sometimes because they are very,
very powerful. The case of Luigions is very different. It's
just a twelve alcohol degrees wine with such an incredible
(35:06):
balance and drinkability. So it's not only one of the
most complex, but it's also one of the most drinkable
white wine in Italy. And I'm sure that when you
find a bottle of this incredible white wine from Umbria,
you will enjoy it so much with a traffle, for example,
(35:27):
with a sparagos, with the lobster's collops, you know. And
it's one of these wine that is so gastronomic that
you will love to have it like a drink, but
you will make the best when you have a beautiful
dinner with your friends.
Speaker 2 (35:44):
It's a beautiful wine. And the tasting notes I had,
I had saffron, orange blossom, honey, soaco, a little bit
more as a parent one bazillion words.
Speaker 4 (35:55):
It has one of zillion words it's beautiful wine. And
you also make an orbit a class straight called castolo,
which is also sixty percent cricketa. The Luigi Giovanna is
eighty percent cricketto, and the classico is sixty percent and
then forty percent perchanico. When she tells us about that
(36:15):
which is which is also a beautiful wine, beautiful acidic
wine and low and alcohol, I might.
Speaker 2 (36:19):
Say, although or Vita wines, the white tend to be
lower and alcoholis is another advantage of these wines.
Speaker 5 (36:26):
Yes, it's or vieta classical castagnolo. It's our best seller.
Talking about number of bottles, it's uh, the brochanical percentage,
the tribiano percentage is a little higher, which makes the wine.
You know, the tribriano taste will be very very similar
(36:47):
to a green apple, So it makes a lot of
verticality to the wine, gives a lot of freshness, gives
a lot of white flour on the nosa. So the
casolo compared to the Luigia Johanna, is more drinkable, easier
to drink, fantastic wine with this little white peach and
(37:08):
finish with little almond back taste of the gregato. It's
the most typical or pieto you can drink in an area.
It has such a fantastic minerality that gives you makes
it so drinkable. You know, every sip you want another
bite of the food and you want another sip of
(37:28):
the wine. It's pretty addictive, so be careful when you
drink it.
Speaker 2 (37:34):
The name refers to chestnuts and the vineyards surrounded by chestnuts.
Speaker 5 (37:38):
Oh yes, this is an area where the chestnut are
some of the most traditional production. You know, it's we
have vine yardsa, we have chestnuts. We have olive plants
that are incredibly good. The olive from this area such
great character if you like, you know this olive oil
(38:01):
that you can make a good brusqueta or Vieto. And
Umbria used the place to to search for great olive oil.
Speaker 4 (38:09):
Oh yes, we actually brought a couple actually brought a
couple of bottles of Umbrian and olive oil back with
us from the trip, which is which is what I
always put in my suitcase when I returned from it.
Speaker 2 (38:18):
I always bring back. So this wine also is eleven
point five percent ABV and is a very versatile pairing wine. Now,
when we were there, we tried fantastic different foods and
brushad and summi. It was just one.
Speaker 4 (38:35):
Yeah, so you know, I'd love to talk there's another
wine that There's another wine that we tried while we
were there with you, and it was absolutely fabulous.
Speaker 3 (38:46):
It's something that is very important we did that.
Speaker 2 (38:54):
I think we can't hear you in Nicola.
Speaker 3 (38:58):
Yeah, we did a lot of research about the keeping.
Can you hear me?
Speaker 6 (39:04):
Now?
Speaker 5 (39:04):
We can?
Speaker 2 (39:09):
They never can?
Speaker 5 (39:09):
Then we can?
Speaker 3 (39:10):
Okay, no, no, yeah no, probably go on the high
core presentent leader, go on with what.
Speaker 2 (39:16):
I wanted to.
Speaker 4 (39:17):
I want to bring up a wine that we tried
while we were with you, which is one hundred percent
Crekeeto and it's a it's an I g T wine,
which means which means it's not part of it's not
made in the within the DRC regulations. But it's called
the Noso And it was a beautiful gricketo that is
very unique. Why don't you tell us about that?
Speaker 5 (39:36):
You know, the grachetto is a fantastic grape has as
I told you, little tannels on the skin. This makes
uh this kind of grape fantastic. And for experimenting on
maceration wine, you know, orange wine has always been a
(39:57):
part of the heritage of the taste of my father,
of our father, because he always loved the character wines
since he was younger. He was visiting the part of
Freely where they produce the best orange wines, and like
(40:19):
Josko Gravner is one of his friends, and that was
a kind of inspiration for us, for me and my
brother when we were thinking on how we can experiment
on the beautiful gracketo grape. You know it's we are
organic farming, so we have a very law sulfit percentages.
(40:41):
To tell you the truth, we are more or less
five time to ten times lower the sulfite percentage of
our wine compared to the law of organic wines. So
we are definitely doing something very special. And this knowledge
(41:02):
comes from the Venosa wine. The Venoso wine, it's a
beautifully macerated gracketo for three years on the skin and
on the iss. We don't add any sulfite to the wine.
It's incredible wine. That process is approaching the juice and
(41:23):
the skin with the untouching it. We use a fiber
glass container that is a fantastic to keep the soul
of the wine. We didn't want to influx with you know,
cement or oak or other containers that after three years
may have impact in the wine. You know, even stillness
(41:47):
tanks after three years gives too much electricity and character
to the wine. So the glass fiber, it's a very
natural content container and it makes the wine so incredible.
The experimental life that we did was starting with a
(42:09):
shorter maceration, but the result were not what we wanted.
That were not so elegant. We're not easy to drink,
we're not the style of our land of our wine.
So after a three year or maceration, I would say
that the wine changed completely. So all the dirty, strong
(42:35):
tannins that are present in the gregato, they tend to deploy,
they tend to easy, get easy in the taste. They
melt into the wine and the wine transform itself. So
there is no sugar in the wine because it's also
(42:56):
the malaci fermentation took place in the container. But the
wine has this beautiful honeyiness, this incredible, fascinating like a
little smoky herb in your mouth. And the oyster water
that is cypcal of the soil of the plant that
(43:17):
we have because as Nicolas said before, our plants are
deeper in the clay rocky all the limestone that have
oysters inside, because million years ago we had a beach here.
It was not only the Tiber River, it was the
Mediterranean Sea. And this nicola is showing you some fossils
(43:40):
that we find in our vineyards. When we dig the
soil pretty deep, they come out. And this is the
salinity of the of the wines. The incredible fascinating taste
of this eodine sensession. It's a direct consequence of the
(44:00):
DNA of the grape that we use, and so it's
a wine that has a little tonic grip that makes
it so drinkable and so enjoyable. And we love to
pair this kind of wine with the food that usually
it's hard to pare a wine. For example, the art chokes,
(44:21):
the smoked fish that has this strong and salty flavor,
or you know, strongly fried the food, or a grilled
mushroom with this strong taste. It's a fantastic combination because
the wine has a great character and at the same time,
with this salinity makes it even more drinkable and enjoyable.
Speaker 2 (44:44):
I was thinking about it with art chalk pasta. It's
a savory wine, and we were talking about savory wine
to play. Yeah, I'm I'm getting angry just thinking about it.
It's a terrific wine. There was a little bit of
bitter orange peo, I guess peace. There's a delighte of
(45:04):
like herbal quality to it along with the orange peo
and the apric color that I remember looking in it.
And the bottle was quite beautiful. It's got an incredible design.
I don't have I want to show up.
Speaker 4 (45:20):
I think the labels made of metal.
Speaker 2 (45:22):
Yeah, the labels made that's it, thank you. It's a
really shugging Yeah. What was the idea behind this label?
It's gorgeous.
Speaker 5 (45:30):
You know, it's a very artisanal wine, so we wanted
a very artisanal labels. The painting there, it's the wild
nature of Umbria. A leady bug is the symbol of
mother Nature with a heart on it. That is our
love for another nature. So this is a hard wine.
(45:54):
It's a wine, very experimental, but at the same time
it's a wine that is very deep in the rootstock
of our area, of the DNA of the area, so
it shows the potential of a greater white wines. You know,
it's no odd that sulfit wine. It's a white wine,
(46:15):
but it's twenty sixteen, the year that we are selling
with no sign of oxidation. Amazing, It's a fantastic I
what was your tasting when you tried it? Did you
like it?
Speaker 4 (46:31):
We loved it? Yes, yes, yes, you know it's interesting
because orange wines, the concept can be all over the
map in production, and this one was really one of
the best versions I've tried.
Speaker 5 (46:42):
It was just delicious.
Speaker 2 (46:43):
I guess I had some better orange peo and I
wrote peasing b It's like this wonderful but the kinds
of things I love eating I have, but in a
good way. So I felt like I was tasting earth
but also just a beautiful.
Speaker 3 (46:57):
Yeah, it's beautiful roundness of the real, realunity.
Speaker 2 (47:02):
So let's move on. At the time we have, I
want to jump to the move Feron Nobili, which is
the noble right wine, because we've been talking about it
and we do want to make sure we discuss the
wine we actually taste it, which was a Chaia twenty
twenty two Orvieto dooc classical superior move a Nobili. Let's
(47:23):
talk about this one since we really, yes talk so
much about portrayus before.
Speaker 5 (47:28):
Yeah, and as you mentioned before, or Vieto is one
of the onlydoc in Italy that can officially write noble
rot mofaenobile on the label. This was recognized by the
National Stata and it's very important for us because this
(47:49):
is a pure noble roth wine. So we produce it
with indigenous grape that are grecheto and Trebiano Brocanico. Grekato
is eighty percent trebiana twenty percent. You know, the percentages
may vary a little year by year, but the most
important thing I will always underline that are not aromatic grapes.
(48:12):
And when you put a bottle of the Kakaya, the
aromas of this wine will inebriate the whole room where
you are. You know, it's such an incredible, fantastic explosion
of spiciness, of this saffron, of this incredible honey, of
(48:34):
this dried apricots, and of this also irthiness a little
you know, of camomill, a little green tea. The aromas
of the Kakaya are so lovely and so enjoyable. So
it's the kakaya is a late harvest. The Kakaya was
(48:54):
probably the first wine that Luigi made that change the
perception of or Vieto wine in our area. He discovered
the nobel rod by a problem he had in his vineyard.
It was the early seventies. He actually forgot to harvest
(49:18):
a part of the vineyard that was not mature at
the beginning, and so his father was complaining there was
wine missing in the cellar, and he remembered that he
forgot a part of the vineyard. So they went back
on the vineyard. The grape were pretty rotted, and he
decided to make the medium wine out of it. And
(49:42):
the mediums with of that grape was incredibly good. So
they decided to ship to USA. And our importer at
that time in San Francisco was also very good friend
with Robert Mondavi. And at dinner with Mondavi and they
taste the amabilee of Luigi of Barberani and they loved it.
(50:05):
You know, they immediately recognized this incredible noble roth approach
of that amabile or piato. So in the middle of
the night they called my dad, and it was the
early seventies, you know, and receive a phone call in
the night from San Francisco with Robert Mondabi and Larry
Romano on the other side of the TELEPHONEO was something
(50:29):
very unique special. So my father didn't understand a lot
because he doesn't speak English so well, but he understood
the word noble wroth both try this and so from
the next day he loved this kind of compliments and
he started researching if he could reproduce that error, maybe
(50:51):
every year, and in nineteen eighty six he came out
with the bottle of Kakaya, the first bottle of carcaya
that was such an incredible wine even in nineteen sorry,
nineteen eighty six eighty six in Italy was made of
two pavilions. It was a very small exhibition, and Luigi
(51:16):
Veronelli came to compliment to our father for the rebirth
of noble roth in Italy, and from that moment, you know,
that wine became a point of reference of elegance, drinkability.
It's not just a sweet wine. It's so delicate, so gentle,
that it's not only a wine for dessert, but it's
(51:39):
a wine for cheese, the goat cheese, the blue cheese,
the incredible Italian cheese that we have. That is a
fantastic combination. But if you come to Orbiedo. We use
it also with our starters because in Orvieto we used
to make the crostini with the pate, and it's like
(52:01):
a fogriye. It's a little rough version, you know, you know,
it's an easier version. It's not so sophisticated as they
do it in France. But the combination is really incredible
and fantastic.
Speaker 2 (52:15):
Yeah, the nice liver would be bad. It's a beautiful wine.
I had notes of I wrote, honey, orange blossom, a
little bit of balsamic, black, truffle, earthiness I wanted. I
just said needs for gross but liver, Christini liver and again,
and we are getting to the close of us. We're
(52:35):
gonna have to wrap up. I think it's important for
everyone listening that a sweet wine is to not just
be considered a dessert wine. Many, many sweet wines such
as this one are wonderful s charters and with savory dishes,
especially certain types of cheeses. We do want to know.
We're not gonna have time to talk about the reds,
but you also make some red wines as well. Even
(52:56):
though Orvieto is predominantly well better known as a white
wine region. And it makes them astoundingly good reds as well,
so very well rounded region when it comes to join mindes.
How can our listeners, yes, how can our visitors visit Barbaroni?
Speaker 5 (53:13):
Sure, I'm talking about the red little hint. This is
all san Jo besic Grosso because we are on the
border with Tuscany, and so we produce with the san
Jo bes Grosso a beautiful rose that is called Amore,
So drinkable and so enjoyable, just ten point five arcol degrees.
It's really fantastic. Then we have our forest Code that's
(53:35):
our best seller red made with san Jo as and
a little Cabernet, Sauvignon and merlou. And then we have
the pull Vento that is the top red. It's one
hundred percent san Jo besic Grosso from a forty five
years old vine yard that I really really suggest your
listener to find a bottle and try, because it's one
(53:58):
of the best versions of the Sanji basedic gross of
central Italy beside the Brunello di mont So.
Speaker 2 (54:04):
If you're gonna love the wine here really and I
thank you for bringing them up. I wish we had
your time, but it really works an amazing visit. We
encourage everybody to go to your website Barbaroni dot com.
Speaker 5 (54:19):
But home or our social media so Barberani Wine on
Instagram or Barberani in a Facebook. We will be very
very happy to host you in your Vina yard. It's
we have two beautiful welcoming points. One is in the countryside,
(54:39):
that one is in the center of Orvieto. So if
you're visiting Orvieto, just in front of the beautiful cathedral
of Orvieto, you have the wine shop of Barberani. It's
there since forty eight years was the historical wine shop
in or Vieta Luichi point from Gingiovanna. If you want
(55:01):
a good sip of wine, and we will be very
happy to to toast with you, me and my brother
and all the family.
Speaker 2 (55:07):
Okay, yes, and and and and just to underscore, this
wine shop is literally right across from the Orvieto cathedral,
so you can't miss it. And it's it's a wonderful
wine shop. But we have we have so enjoyed speaking
with you, Bernardo Nicolo, Barberoni, Barberoni. We just love to visit.
Barbaronni dot com is the website again We encourage everybody
(55:31):
to go out and try these wines and consider visiting
this is Orbando is a beautiful place. Or Umbria is
an amazing region of Italy and it's easy to get to.
Speaker 3 (55:42):
So thank you so much, thank you very much, thank you, and.
Speaker 2 (55:50):
That wraps up another edition table. We are just so
happy to introduce you to these wonderful UH family run
winery in our Vieno and Uh as usual, we always
want you to travel, learn taste and always stay insay
she'll be curious. Thank you.
Speaker 3 (56:09):
Shoo mm hmmm
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(00:21):
W FOURCY Radio.
Speaker 2 (00:41):
Hello and welcome to the Connected Table Live. We're your hosts,
Melanie Young and David Ransom. You're insatiably curious culinary couple.
We love to travel the world to bring you the
amazing people we meet, the regions we visit, the wines
we taste, and the foods we eat because we want
you to step outside your comfort zone and travel with us.
(01:03):
I think travel is our higher education, right. I think
I learned more traveling than I did in college. And
we love sharing this with you. And our background is
the beautiful vineyards of Barberani Winery and we are in
the region of Orvieto in Umbria, which is the green
(01:24):
heart of Italy. It is so easy to get to Umbria.
Everybody should be going there. I mean you can fly
into Rome and get to Orviedo in a very short distance,
maybe ninety minutes, and there's a direct a train. It's
so easy. We had the great pleasure of visiting Orviedo
and really immersing ourselves in this incredibly wonderful wine region
(01:46):
and learning about the wines and also the history, and
we took some great tours. We've talked about this on
this show before today. We're going to take you to
an area of Orvieto that's coming in the southeast corner.
And Orviedo was right above Lazzio, by the way, which
(02:06):
is where Rome is. It is the southeast corner it's
known for. It's in the Classico area. The winery is,
as I said Barberani, it was established in nineteen sixty
one when patriarch the patriarch came and planted varieties. And
today the third generation, the patriarch, Vittorio Barberani grandfather came
(02:32):
and today the winery is overseen by his grandsons, who
we had the pleasure of meeting, Nicola and Bernardo Barbaroni
In fact, we met Barnardo because he gave an incredible
presentation to us about the different soils and history the
soils of Oviedo and its history at the Consortio office,
and we had the great pleasure of visiting with them
and learning about the winery and also this particular micro
(02:55):
climate for Orvieda wines. So we want to introduce them.
I think we have a short video right, Well maybe not.
We're going to show it at some point, but anyway,
Nicolo and Bernardo Barberani, welcome to the Connected Table.
Speaker 3 (03:14):
Hello, Hello, we are super happy.
Speaker 4 (03:19):
Well, we're happy to have you here and it's nice
to reconnect with you. We spent some we spent five
wonderful days in Marietta this past June and really came
away with a great feeling for the wines in the region.
So nice to have you too on the show.
Speaker 2 (03:33):
So we always like to We always like to start
with your family because one of the great things about
the wine world is that many of the wineries your
family run and multi generational, and goodness knows, that's a
signature of many great Italian wine families. We referenced your grandfather, Victoria,
(03:53):
who came over and started what was your family's background,
where was your family living before he settled in this
beautiful area where Vieta to grow great.
Speaker 5 (04:06):
So, Melanie David, thank you again for coming and visiting
us in Orvieto. It's so beautiful to meet you online
today on the radio. Our grandfather was living in Chivitela
de Lago. It's a small town on a hill, very
very close to our estate. He is very Umbrian. The
(04:28):
family is very very Umbrian, and we've always been in
this small city before Second World War. And our grandfather
after Second World War was an engineer and a mechanic
and it was in the field of agriculture because they
(04:51):
were actually using old tanks from the war and with
that part of the tanks that we're building things useful
for the agriculture, so machinery and all the things that
you need in the fields. And our grandfather was like
a genius at the time, and his passion for agriculture
(05:15):
was incredible. The family after Second World War used to
own three wine bars in our fiato, and so the
Victorio was making wine to pour by the gas in
the wine bars. It was his love, his passion and
you know the restaurant started asking for bottles because the
(05:37):
wine was very very good.
Speaker 3 (05:40):
As I told you, it.
Speaker 5 (05:41):
Was an engineer, so he was very very strict and
precise about agriculture. The wine was very drinkable, very elegant,
and so he started a business out of a hobby.
Speaker 3 (05:55):
Truth.
Speaker 5 (05:57):
And this was in nineteen sixty one when he decided
to put the cork on the bottle.
Speaker 2 (06:06):
Well, you know, I think about nineteen sixty one here
in the United States, and the wine industry was still
very nascent, and in many areas of Italy post World
War two Italy, a lot of the wineries were not
even bottling wine yet, they were still making bulk wine.
So nineteen sixty one, when I think about it, it's
a fairly early time to start bottling wine, right.
Speaker 5 (06:29):
Yes, it is. And at that time the wine that
my grandfather was making were mainly three wines, the Orbito
Classical dry, the Orbito Classical Medium dry, and the red
from Lake Corbara, that is a beautiful lake that we
have here in the Orbito Hills. And you know the
(06:53):
vision of our grandfather was very clear. He wanted to have,
you know, a wine that is very good for every day,
a wine that will be a state bottled, as we
were saying, because it was a new thing. And at
(07:16):
that time the National State of Italy was building the
out of strata, so the main highway from Rome to Florence.
So the opportunity to make bottles was also fundamental to
sell bottles because at that time tourism in Orvieto exploded
(07:38):
and that was the time where from a hobby you
really can make a great opportunity and probably our grandfather
had this kind of vision and that we thank every
day today.
Speaker 6 (07:54):
And a wine bars, yeah, that's really the wine person
a bar, and a wine bar was regular, I would
say in every town in Italy at that time after
Second World War, the bar was the center of attention because.
Speaker 5 (08:15):
In the bar there was the television. They didn't have
TVs at home. The television was at the bar. So
in the evening everyone was meeting in the bar to
hear the news, to hear the advertisements, because even advertisements
were something new that no one would imagine before. And
(08:36):
then the shows of the TVs, they were so popular,
and you know in Italy we have saremo, you know,
the competition about the songs, and so everyone was meeting
and was the wine bar was a fundamental place for
socialization and wine, you know, is sharing wine is a
social thing and this is very important and very spontane.
Speaker 4 (09:01):
Sure, and it still is, Melanie.
Speaker 2 (09:02):
It still is a tradition. If you go around the world,
like Brazil, life stops in Brazil at a certain time
and everybody gathers at the wine bars and the coffee
shops to watch soap operas. And you see that in
small towns, you know, around Europe. There's a wonderful tradition.
It really is. Let's talk about where Barbarani is located.
(09:28):
And I see the video which shows the beautiful location
is up, So why don't we just take a brief
moment to look at this beautiful video to set the
stage to talk about what makes it special. So I
think we're ready for the video.
Speaker 7 (09:44):
Where fog embraces the dawn with drawing as the day breaks,
where the fizzing caress of the wind ruffles the bunch's
sun kissed quietude, unnoble mold steals upon the grapes and
renders them the sweetest of the crop. In the expert
(10:05):
and devoted hands of the overseers of the ancient right
of vintage. Knowing movements, respect and passion turn the grapes
into an inebriating nectar, which time we'll work at ripening,
liberating a complex symphony of aromas. This is the story
of a unique wine, unique as the land which gives
(10:28):
it expression, unique as the passion of its makers, Luigi
and Giovanna Barberani noble soul.
Speaker 3 (10:42):
Wow.
Speaker 4 (10:43):
Well, I have to say that video is definitely better
than the ones that I took at the winery, that's
for sure.
Speaker 2 (10:47):
And it really shows a couple of very important climactic
and geographic characteristics of what makes Barberani wine special. The
unique microclimate. So let's talk about.
Speaker 5 (10:58):
That, Yes, man, thank you very much for this opportunity.
You know, Barberani State is in Orvieto, and Orvieto is
a corner of Umbria that is exactly a border with
Latiuma and Tuscany. So we are in a very very
(11:19):
independent area. And the Orvieto city has always been very
powerful even in the Etruscan and the Roman ancient Roman
times when at that time they were very good wine makers,
and so the wine was very popular even more than
three thousand years ago, and This is incredible because later
(11:41):
my brother Nicola will explain you a little about the
wine making process and how evolved there were even three
thousand years ago. The location of Barberani is very particular
and peculiar because we are above the Tiber River and
above the Corbara Lake.
Speaker 3 (11:59):
That is a great.
Speaker 5 (12:02):
Balance. It's a beautiful microclimate area with such an incredible
humidity and fog. At the end of September, this little
fogs uh disappear in the early morning. During the night
they hydrate the plants and the fruits, and in the
(12:22):
early morning it disappears because there is a lot of
wind and a lot of sunshine, and this balance, this
incredible difference from day and night make the bulgar rod
transform into noble roth. That is the one of the
fundamental key point of our area. One of the strongest
(12:45):
character of the area is the spontaneous development of noble
rod thanking of these incredible weather conditions.
Speaker 3 (12:56):
You know, no rock.
Speaker 4 (12:57):
The term for noble rod is also tritis and and
it's it's a wonderful thing. We all love the wines
that come from that process. It's in very few places
in Italy. It is really one of only two or
three places that I know of in Italy the entire
country that actually can.
Speaker 2 (13:14):
Produce and in context for any listeners and viewers, you
may be familiar with the great saw turns of Bordeaux,
which are wines that are botri It is wines noble right. So,
as David said, this is unique in Italy, and I
think I think Orvieto is one of the one two
(13:34):
or three regions that have three.
Speaker 4 (13:37):
And really specific subregions within the region.
Speaker 3 (13:43):
Yeah.
Speaker 4 (13:44):
Yeah, because there are a lot of producers in Umbria
that don't get affected by by.
Speaker 2 (13:47):
Tritis, right, which is why it was important to show
that video because if you look at that video, you
see that morning fog and.
Speaker 3 (13:55):
And it is it I'm.
Speaker 2 (13:57):
Curious, it's it's steady because the climate changes. Have you
seen changes in that every time?
Speaker 5 (14:03):
To tell you the.
Speaker 3 (14:03):
Truth, yeah, you know the sorry Nick, yes, So talking
about the area, the timate changing is affecting the area
a little bit as everywhere in the world, but for
us was I would say pretty good because it's it
(14:24):
was a booster of the climate condition of the noble
rod of the botries. You know, we have the Tiber
River that is that formed this lake under our heads
called Corbara Lake, and this lake is giving these humidities
fog during the night and then the wind and the
sun during the day with the warmer weather during September,
like we have now also doing the our talk, we
(14:49):
have a booster of the of the growing of the
mold around the great so this is very important. It's
not affecting very much. The mod is still there and
working very good, but it's affecting a little bit of timing.
So for the Number Road, we are experiencing that we
are harvesting before compared to ten, fifteen or twelve years ago.
(15:13):
Usually we were harvesting the botradi is during November or December,
so sometimes we went close to Christmas time and now
in the last years we're experienced the harvest of the
Number Road around October or early November, so it's a
little bit faster how this developed the grips, but it's
(15:36):
working very good. Actually it's even better for us. We
just have to take the right timing to pick at
the grapes, which is the hardest part. But we have
forty years of experience in the harvesting in the trades
the Number Road, so it's for us it's our main job,
(15:57):
you know.
Speaker 2 (15:58):
That's why it's late harvest wine after and I.
Speaker 3 (16:01):
Would I want to say a little bit more about
the development of the potrylius, because yes, it's also about
the soil. We are in an area that we have
a sedimental, very very old soil. It comes from the
Eosenic era. It's about twenty five millions years ago, which
is really a lot of time. It's a very old soil,
(16:23):
and it's poor, and it's full and made of limestone
and clay mainly. So this clay is keeping the humidity
the water inside the soil during the night and then slowly,
slowly releasing this humidity during the day, giving to the
to the mode that is growing around the gapes, the
(16:44):
humidity doing the day with the wind and the sun.
So this clearly this beautiful combination of climate, soil and
our grapes, because one important part of this process is
also the grapes. We use our indigenous grapes chart the
grekito and the Tribiano pro carnigo, and those grapes are
(17:04):
pretty special because they're here. Sin's always about more than
three thousand years, but not just that. The scheme of
the grikito and the tano are very strong, so we
can keep them on the vineyard without having fear of
problems or a big or aggressive attack of the mold.
(17:27):
So the mold is growing around the grapes, around the
skins in a very dedicated soft way, So it's growing
all around and not going inside, which is the most
important thing to develop the buttradies in a right way
or the wise you do black wrath, you have problems,
you have to.
Speaker 2 (17:48):
So it's a very sensitive growing situation. Let's start. You know,
with all that happening, how is Barbarai addressing regenerative farmingting
to protect and preserve the land and the vines for
the future. And are you always going to stay committed
to these same great varieties or would you ever experience
(18:11):
the experiment with other ones?
Speaker 3 (18:15):
For us was something very important, not just for us
from Mendo, but from our grandfather. How our tradition is
to make and to use a traditional way our farming
of agriculture, which is very important. Now we use the
world of sustainability of organic farming or regenerative farming or whatever.
(18:37):
But for us in Italy, our ancestors, we're doing the
traditional farming and it means that we're using that concept
of regenitive farming that we know very well. Now they
didn't know maybe the scientific side of that, but they
know how to do it and we want to and
(18:59):
we wanted to preserve this old tradition in our in
our fields and our minions, which is very important. So
this is beyond sustainability. We were awarded this year in
the top hundred of the best sustainable we go to
a company in Italy, which is which is we are
very proud of it. But it's not just sustainability. It's
(19:22):
about to restore and it's the soil which is very
very important. Our job, our focus is in that. And
if you you have to know where we are, we
(19:44):
are in the Tabe River. Tyber River National Park is
still very in touch. We are surrounded by beautiful, beautiful forests.
So if you come here, you have a beautiful view
of the lake or the Vignia, then the forests all around,
which is amazing. And that means that we have an
incredible biodiversity in our state, in our in our own environment,
(20:06):
which is super super important, and we want to increase
this biodiversity and preserved it by the Earth because it
is the richness of our environment, of our soil. So
the work that we do in our soil is to
(20:27):
keep this by diversity in micro organims. My government is
are the core of the of our agriculture, so we
want to increase the organic matter. We plant seeds over here.
We keep the indigenous and the spontaneous herbs that we
have in our soil, which is amazing. Also we're still
(20:49):
using what the woodcuts of the fruit to all the
skins of the barriers, and it's very important that we
put them again in the soil to meet the soil
more rich. So this circular agriculture its boosting very much
the soil in a natural way. And it's just what
(21:10):
so this is just following U that direction and improving
these things with our scientific knowledge.
Speaker 2 (21:19):
Well, you know, I think for people who are watching
the show and listening, the importance of forests can't be underestimated.
Forests is important for the via diversity. And also there's
some altitude here. As you can see, you're over the
lake in the LAKERA bar is man made, like correct, Yes.
Speaker 7 (21:39):
It was built.
Speaker 3 (21:40):
Yeah, it's ma made, but it's the it's yeah, it's
the valet of the type of river. So there was
the and there is the river actually here that is
forming this uh this artificial lake is a small lake.
Actually maker is made, was made to produce electricity and
still working. Actually very very good, I can say. We're
(22:03):
very proud of it and the forests all around. It's
giving us a yeah, it's giving us a huge huge
treasure of biodiversity. But diversity means animals, means plants, means insects,
which are very very important. The balance of the insect
inside the ecosystem is the key also to preserve the
(22:27):
illness of the our the problems with illness of our beinias.
You know now we are facing a huge, huge problems
with some illness because there's no balance in the insects
in inside the environments around the internet, around Europe. So
(22:52):
to have these uh perfect very well balanced condition, it's
really really a treasure for us. That is keep finger
all the insects in the right direction. You know, I'm
working all together in a good way.
Speaker 2 (23:09):
Well, another problem around Italy was mold. Uh down in Molde.
I think do you have that problem here with the
humidity the mold or no mild?
Speaker 3 (23:22):
Sorry?
Speaker 2 (23:23):
Sorry, do you have any problems with the mildew or
no good because that was a mildew. I met mildew.
Speaker 3 (23:33):
No, no, no, no. You know that you seem to
have a lake and a river. Yeah, a river ballet.
It means not just we have humidity, but with the
river ballet, we also have a lot of wind, which
is really really helping to clean the vines. So to
be them cleans, we take away the humility. And also
(23:55):
the river and the lake is a mirror of the sun,
so it's a boostinger uh, the maturation of the plants
and the grips, and it's really helping a loss to
our best before the standard period. So it means that
we have a different growing a system of the plants
that is really helping a loss even with those kind
(24:18):
of diseases in the in the plants, which is very important.
That's why we can do organic farming in I'd say
in a little bit more easy way compared to other areas.
Speaker 2 (24:30):
That's good. That's interesting.
Speaker 5 (24:32):
Talking about animals, so I was just take my god,
one of the wild.
Speaker 2 (24:41):
How old is your puppy?
Speaker 5 (24:44):
He's a puppy, she's two years old.
Speaker 4 (24:47):
We really love dogs.
Speaker 5 (24:48):
We have many dogs in our states and talking about insects,
I show you something new.
Speaker 6 (24:57):
Uh.
Speaker 5 (24:58):
This wine is called the Fireflies, and we have fire
We still have beautiful fireflies the enviornament in Corbara Lake.
It's so clean that the air is so clean that
we have, as Nicolas said, a lot of insects and
very very healthy area and very healthy air. So the
(25:20):
fireflies during the springtime they develop. This is a vermentino,
So it's a it's a new wine that I'm showing you.
Probably you haven't seen it before.
Speaker 3 (25:32):
This year.
Speaker 5 (25:33):
It's a beautiful, crisp and mineral vermentino. And I'm sure
we will have time to taste it together the next
time you are visiting orviet Okay.
Speaker 4 (25:43):
We look for it.
Speaker 2 (25:43):
Yeah, we love vermentino. And it's it's great that you
name it after fireflights.
Speaker 4 (25:48):
Wonderful and and it's a beautiful label too, and you're
well known for your beautiful labels. So that's a nice
addition to the portfolio.
Speaker 3 (25:56):
Shall we say thank you.
Speaker 4 (25:57):
Let's talk about the wines a little bit. We we
spent some time with you at the estate. We walked
with the vineyards, we walked through the winery and and
learned about the wine making process. We also tasted wines
with you over lunch. So let's let's dive in and
talk a little bit about the wines that we tried.
Speaker 5 (26:12):
Sure, let me just give a little hint about Luigi
before talking about the wine. That is our father and
Jovanna our father and our mother. We have a wine
with their names, and I just wanted to give a
little hint about his life. And he's you know, he's
(26:33):
our mentor. He did so much for us, and Vitorio
started the company, but my father was the one that
changed the way to do the wine in our Vieto.
He was an incredible pioneer of organic farming. He started
(26:54):
in the eighties. He was a pioneer in energy saving
and visited our seller and he was trying to save
electricity in the eighties. That is, you know, it's not
how pioneering. It's like going in the space. You know,
it's incredible. And today we have this beautiful heritage of approach.
(27:17):
I would say that it's very very important for us,
and it gives us the opportunity to develop it even better.
Like today we have a solar power and so the
company is one hundred percent self efficient about energy. And
this is little things, you know, that makes things better
(27:38):
for everyone. And we hope that our children will have
a better future and a better planet with this little
help that we can give. And you know, Luigi with
our mother, was the one that rediscovered noble rot in
the area and so they actually elevate the quality of
(28:01):
the wine of this area because, as I told you
at the beginning, was just a very drinkable white wine,
nothing more. And Luigi was fundamentally very very focus on
quality and very elegant wines. Balance in the wine, and
(28:22):
you know, it's a selective parcel approach, and this is
what we have today, especially the indigenous varieties. And he
didn't want chardonnay, he didn't want the international grapes that
were spreading around Italy in the late eighties. He wanted
(28:45):
indigenous taste. So today we are producing a lot of cricketo,
a lot of trebiano and a lot of sanchoves a grosso.
That is the character of our wines and it is
the style of the area and this is very very important.
So you want to talk a little about the wine, well.
Speaker 4 (29:05):
I think a good we do absolutely, and I think
a good place to start is with the Luigi and
Giovanna Orvieto classico, because you have a wind named after
your parents as well. And we actually loved it at
the winery, and we also went when we were out
of dinner in Orvieto on our own, we actually ordered
it for dinner. It's just such a delicious wine. We
adore it. Thank you, and it's your orviedo classico superior wine.
(29:30):
There's two types of orviedo classico. There's classico and then superior.
Why don't we start by talking about the difference between
the two, those two styles of orvieto. Yes, and then
we also need to say that orviedo wines are all blends.
They tend not to make varietal style wines. They tend
(29:51):
to blend everything. So I think that's regulation, a regulation
within orvieto. So so let's talk about the orviedo classico
and classico superior. And of course, so.
Speaker 5 (30:03):
To tell you the truth, Luigi, when he was a
president of the Consortium, was the person that introduced the
superior mention in the orvieto classical. He wanted, you know,
not only the basic or viato. He wanted to highlight
the quality of a super or vieto, a wine that
could be even better, a wine that could give the
(30:26):
opportunity for every producer not only to have the basic
chip or vieto common or vieto, but also to produce
something that is a particular more elegant, more quality oriented,
more fruitiness, more concentration, more attention in the vinea that
(30:46):
will say this was his fundamental approach. Our Luigian Giovanna
wine is a celebration of our father and our mother.
We love Luigian Giovanna so much, and it was impossible
not to give wine with this name for the fiftieth
anniversary of the company for celebrating it. But also the
(31:11):
name of the wine is very important in the content
of the bottle. So Luigi our mind represents the Gregetto grape.
The character of the gregetto grape. Grigetto is one of
the most incredible and peculiar grape of our area because
(31:31):
the gregetto has little tannels on the skin, has a
lot of character. Is a grape that has a beautiful freshness,
but at the same time the character of long last living.
So Luigi and Giovanna largest part it's gregetto with a
little hint of trebiano. And how what David said before
(31:56):
that Orvieto is a blend. It's very important. So you
can make orviato with just one grape. It's usually a
blend of two grapes, mainly trebiano procanico and gregeto. That
is supposed to be over sixty percent. So the rest
of forty percent you can use other grapes, even international grapes.
(32:20):
So the discipline over vieto it's pretty flexible, I will say.
But since the beginning of our company, we always focus
on indigenous varieties. So this wine doesn't have foreign grapes inside.
It is just a blend of gregeto entreviiano procanico, which
five percent we forget in the vineyard. And you know,
(32:45):
like my brother said before, when you forget grapes in
the Orvieto vine yard, they tend to develop special rods,
the noble rod, the Botrytis scenario. It's an incredible rot
that it's called no because it's just around the grape.
It doesn't eat it, so it makes it looks pretty
(33:06):
ugly to tell you the truth, as you have seen
probably in the movie, the grape are fully rotted. It's
like if you forget a piece of cheese in your refrigerator.
You know, this bad mold develops around it and covers it,
and it makes not eat the ball anymore. You know,
you have to thrash it. In our case, it's a
(33:27):
noble rod, so instead of eating it, it gets in
the balance of mother nature and it makes little holes
in the skin, de hydrating a little the fruit and
concentrated sugar and acidity. And when we press the grape,
it melts into the wine, giving such an incredible saffron
(33:50):
spiciness and beautiful honeys to the wine.
Speaker 3 (33:53):
So in the.
Speaker 5 (33:54):
Luigion, Jovanna, just a five percent of late harpst grape
that we call jovana, that is the sweet part of
the couple, makes such a great difference in the wine.
So it's not only a great or vieto, but it's
a or viato with the touch of the ancient times,
(34:15):
of this older miniscence of a late harvest that makes
the wine incredible texture. You know, this little camomeal in
the nose, the little suffern iciness and in your mouth,
it's so.
Speaker 3 (34:34):
Layered.
Speaker 5 (34:34):
It's a wine that is so deep and enjoyable. It's
very long, but to tell you the truth, is also
very drinkable.
Speaker 3 (34:42):
You know.
Speaker 5 (34:43):
Sometimes we have very important wines that are a rich,
full body, but then you drink one glass and it
makes you a little tire sometimes because they are very,
very powerful. The case of Luigions is very different. It's
just a twelve alcohol degrees wine with such an incredible
(35:06):
balance and drinkability. So it's not only one of the
most complex, but it's also one of the most drinkable
white wine in Italy. And I'm sure that when you
find a bottle of this incredible white wine from Umbria,
you will enjoy it so much with a traffle, for example,
(35:27):
with a sparagos, with the lobster's collops, you know. And
it's one of these wine that is so gastronomic that
you will love to have it like a drink, but
you will make the best when you have a beautiful
dinner with your friends.
Speaker 2 (35:44):
It's a beautiful wine. And the tasting notes I had,
I had saffron, orange blossom, honey, soaco, a little bit
more as a parent one bazillion words.
Speaker 4 (35:55):
It has one of zillion words it's beautiful wine. And
you also make an orbit a class straight called castolo,
which is also sixty percent cricketa. The Luigi Giovanna is
eighty percent cricketto, and the classico is sixty percent and
then forty percent perchanico. When she tells us about that
(36:15):
which is which is also a beautiful wine, beautiful acidic
wine and low and alcohol, I might.
Speaker 2 (36:19):
Say, although or Vita wines, the white tend to be
lower and alcoholis is another advantage of these wines.
Speaker 5 (36:26):
Yes, it's or vieta classical castagnolo. It's our best seller.
Talking about number of bottles, it's uh, the brochanical percentage,
the tribiano percentage is a little higher, which makes the wine.
You know, the tribriano taste will be very very similar
(36:47):
to a green apple, So it makes a lot of
verticality to the wine, gives a lot of freshness, gives
a lot of white flour on the nosa. So the
casolo compared to the Luigia Johanna, is more drinkable, easier
to drink, fantastic wine with this little white peach and
(37:08):
finish with little almond back taste of the gregato. It's
the most typical or pieto you can drink in an area.
It has such a fantastic minerality that gives you makes
it so drinkable. You know, every sip you want another
bite of the food and you want another sip of
(37:28):
the wine. It's pretty addictive, so be careful when you
drink it.
Speaker 2 (37:34):
The name refers to chestnuts and the vineyards surrounded by chestnuts.
Speaker 5 (37:38):
Oh yes, this is an area where the chestnut are
some of the most traditional production. You know, it's we
have vine yardsa, we have chestnuts. We have olive plants
that are incredibly good. The olive from this area such
great character if you like, you know this olive oil
(38:01):
that you can make a good brusqueta or Vieto. And
Umbria used the place to to search for great olive oil.
Speaker 4 (38:09):
Oh yes, we actually brought a couple actually brought a
couple of bottles of Umbrian and olive oil back with
us from the trip, which is which is what I
always put in my suitcase when I returned from it.
Speaker 2 (38:18):
I always bring back. So this wine also is eleven
point five percent ABV and is a very versatile pairing wine. Now,
when we were there, we tried fantastic different foods and
brushad and summi. It was just one.
Speaker 4 (38:35):
Yeah, so you know, I'd love to talk there's another
wine that There's another wine that we tried while we
were there with you, and it was absolutely fabulous.
Speaker 3 (38:46):
It's something that is very important we did that.
Speaker 2 (38:54):
I think we can't hear you in Nicola.
Speaker 3 (38:58):
Yeah, we did a lot of research about the keeping.
Can you hear me?
Speaker 6 (39:04):
Now?
Speaker 5 (39:04):
We can?
Speaker 2 (39:09):
They never can?
Speaker 5 (39:09):
Then we can?
Speaker 3 (39:10):
Okay, no, no, yeah no, probably go on the high
core presentent leader, go on with what.
Speaker 2 (39:16):
I wanted to.
Speaker 4 (39:17):
I want to bring up a wine that we tried
while we were with you, which is one hundred percent
Crekeeto and it's a it's an I g T wine,
which means which means it's not part of it's not
made in the within the DRC regulations. But it's called
the Noso And it was a beautiful gricketo that is
very unique. Why don't you tell us about that?
Speaker 5 (39:36):
You know, the grachetto is a fantastic grape has as
I told you, little tannels on the skin. This makes
uh this kind of grape fantastic. And for experimenting on
maceration wine, you know, orange wine has always been a
(39:57):
part of the heritage of the taste of my father,
of our father, because he always loved the character wines
since he was younger. He was visiting the part of
Freely where they produce the best orange wines, and like
(40:19):
Josko Gravner is one of his friends, and that was
a kind of inspiration for us, for me and my
brother when we were thinking on how we can experiment
on the beautiful gracketo grape. You know it's we are
organic farming, so we have a very law sulfit percentages.
(40:41):
To tell you the truth, we are more or less
five time to ten times lower the sulfite percentage of
our wine compared to the law of organic wines. So
we are definitely doing something very special. And this knowledge
(41:02):
comes from the Venosa wine. The Venoso wine, it's a
beautifully macerated gracketo for three years on the skin and
on the iss. We don't add any sulfite to the wine.
It's incredible wine. That process is approaching the juice and
(41:23):
the skin with the untouching it. We use a fiber
glass container that is a fantastic to keep the soul
of the wine. We didn't want to influx with you know,
cement or oak or other containers that after three years
may have impact in the wine. You know, even stillness
(41:47):
tanks after three years gives too much electricity and character
to the wine. So the glass fiber, it's a very
natural content container and it makes the wine so incredible.
The experimental life that we did was starting with a
(42:09):
shorter maceration, but the result were not what we wanted.
That were not so elegant. We're not easy to drink,
we're not the style of our land of our wine.
So after a three year or maceration, I would say
that the wine changed completely. So all the dirty, strong
(42:35):
tannins that are present in the gregato, they tend to deploy,
they tend to easy, get easy in the taste. They
melt into the wine and the wine transform itself. So
there is no sugar in the wine because it's also
(42:56):
the malaci fermentation took place in the container. But the
wine has this beautiful honeyiness, this incredible, fascinating like a
little smoky herb in your mouth. And the oyster water
that is cypcal of the soil of the plant that
(43:17):
we have because as Nicolas said before, our plants are
deeper in the clay rocky all the limestone that have
oysters inside, because million years ago we had a beach here.
It was not only the Tiber River, it was the
Mediterranean Sea. And this nicola is showing you some fossils
(43:40):
that we find in our vineyards. When we dig the
soil pretty deep, they come out. And this is the
salinity of the of the wines. The incredible fascinating taste
of this eodine sensession. It's a direct consequence of the
(44:00):
DNA of the grape that we use, and so it's
a wine that has a little tonic grip that makes
it so drinkable and so enjoyable. And we love to
pair this kind of wine with the food that usually
it's hard to pare a wine. For example, the art chokes,
(44:21):
the smoked fish that has this strong and salty flavor,
or you know, strongly fried the food, or a grilled
mushroom with this strong taste. It's a fantastic combination because
the wine has a great character and at the same time,
with this salinity makes it even more drinkable and enjoyable.
Speaker 2 (44:44):
I was thinking about it with art chalk pasta. It's
a savory wine, and we were talking about savory wine
to play. Yeah, I'm I'm getting angry just thinking about it.
It's a terrific wine. There was a little bit of
bitter orange peo, I guess peace. There's a delighte of
(45:04):
like herbal quality to it along with the orange peo
and the apric color that I remember looking in it.
And the bottle was quite beautiful. It's got an incredible design.
I don't have I want to show up.
Speaker 4 (45:20):
I think the labels made of metal.
Speaker 2 (45:22):
Yeah, the labels made that's it, thank you. It's a
really shugging Yeah. What was the idea behind this label?
It's gorgeous.
Speaker 5 (45:30):
You know, it's a very artisanal wine, so we wanted
a very artisanal labels. The painting there, it's the wild
nature of Umbria. A leady bug is the symbol of
mother Nature with a heart on it. That is our
love for another nature. So this is a hard wine.
(45:54):
It's a wine, very experimental, but at the same time
it's a wine that is very deep in the rootstock
of our area, of the DNA of the area, so
it shows the potential of a greater white wines. You know,
it's no odd that sulfit wine. It's a white wine,
(46:15):
but it's twenty sixteen, the year that we are selling
with no sign of oxidation. Amazing, It's a fantastic I
what was your tasting when you tried it? Did you
like it?
Speaker 4 (46:31):
We loved it? Yes, yes, yes, you know it's interesting
because orange wines, the concept can be all over the
map in production, and this one was really one of
the best versions I've tried.
Speaker 5 (46:42):
It was just delicious.
Speaker 2 (46:43):
I guess I had some better orange peo and I
wrote peasing b It's like this wonderful but the kinds
of things I love eating I have, but in a
good way. So I felt like I was tasting earth
but also just a beautiful.
Speaker 3 (46:57):
Yeah, it's beautiful roundness of the real, realunity.
Speaker 2 (47:02):
So let's move on. At the time we have, I
want to jump to the move Feron Nobili, which is
the noble right wine, because we've been talking about it
and we do want to make sure we discuss the
wine we actually taste it, which was a Chaia twenty
twenty two Orvieto dooc classical superior move a Nobili. Let's
(47:23):
talk about this one since we really, yes talk so
much about portrayus before.
Speaker 5 (47:28):
Yeah, and as you mentioned before, or Vieto is one
of the onlydoc in Italy that can officially write noble
rot mofaenobile on the label. This was recognized by the
National Stata and it's very important for us because this
(47:49):
is a pure noble roth wine. So we produce it
with indigenous grape that are grecheto and Trebiano Brocanico. Grekato
is eighty percent trebiana twenty percent. You know, the percentages
may vary a little year by year, but the most
important thing I will always underline that are not aromatic grapes.
(48:12):
And when you put a bottle of the Kakaya, the
aromas of this wine will inebriate the whole room where
you are. You know, it's such an incredible, fantastic explosion
of spiciness, of this saffron, of this incredible honey, of
(48:34):
this dried apricots, and of this also irthiness a little
you know, of camomill, a little green tea. The aromas
of the Kakaya are so lovely and so enjoyable. So
it's the kakaya is a late harvest. The Kakaya was
(48:54):
probably the first wine that Luigi made that change the
perception of or Vieto wine in our area. He discovered
the nobel rod by a problem he had in his vineyard.
It was the early seventies. He actually forgot to harvest
(49:18):
a part of the vineyard that was not mature at
the beginning, and so his father was complaining there was
wine missing in the cellar, and he remembered that he
forgot a part of the vineyard. So they went back
on the vineyard. The grape were pretty rotted, and he
decided to make the medium wine out of it. And
(49:42):
the mediums with of that grape was incredibly good. So
they decided to ship to USA. And our importer at
that time in San Francisco was also very good friend
with Robert Mondavi. And at dinner with Mondavi and they
taste the amabilee of Luigi of Barberani and they loved it.
(50:05):
You know, they immediately recognized this incredible noble roth approach
of that amabile or piato. So in the middle of
the night they called my dad, and it was the
early seventies, you know, and receive a phone call in
the night from San Francisco with Robert Mondabi and Larry
Romano on the other side of the TELEPHONEO was something
(50:29):
very unique special. So my father didn't understand a lot
because he doesn't speak English so well, but he understood
the word noble wroth both try this and so from
the next day he loved this kind of compliments and
he started researching if he could reproduce that error, maybe
(50:51):
every year, and in nineteen eighty six he came out
with the bottle of Kakaya, the first bottle of carcaya
that was such an incredible wine even in nineteen sorry,
nineteen eighty six eighty six in Italy was made of
two pavilions. It was a very small exhibition, and Luigi
(51:16):
Veronelli came to compliment to our father for the rebirth
of noble roth in Italy, and from that moment, you know,
that wine became a point of reference of elegance, drinkability.
It's not just a sweet wine. It's so delicate, so gentle,
that it's not only a wine for dessert, but it's
(51:39):
a wine for cheese, the goat cheese, the blue cheese,
the incredible Italian cheese that we have. That is a
fantastic combination. But if you come to Orbiedo. We use
it also with our starters because in Orvieto we used
to make the crostini with the pate, and it's like
(52:01):
a fogriye. It's a little rough version, you know, you know,
it's an easier version. It's not so sophisticated as they
do it in France. But the combination is really incredible
and fantastic.
Speaker 2 (52:15):
Yeah, the nice liver would be bad. It's a beautiful wine.
I had notes of I wrote, honey, orange blossom, a
little bit of balsamic, black, truffle, earthiness I wanted. I
just said needs for gross but liver, Christini liver and again,
and we are getting to the close of us. We're
(52:35):
gonna have to wrap up. I think it's important for
everyone listening that a sweet wine is to not just
be considered a dessert wine. Many, many sweet wines such
as this one are wonderful s charters and with savory dishes,
especially certain types of cheeses. We do want to know.
We're not gonna have time to talk about the reds,
but you also make some red wines as well. Even
(52:56):
though Orvieto is predominantly well better known as a white
wine region. And it makes them astoundingly good reds as well,
so very well rounded region when it comes to join mindes.
How can our listeners, yes, how can our visitors visit Barbaroni?
Speaker 5 (53:13):
Sure, I'm talking about the red little hint. This is
all san Jo besic Grosso because we are on the
border with Tuscany, and so we produce with the san
Jo bes Grosso a beautiful rose that is called Amore,
So drinkable and so enjoyable, just ten point five arcol degrees.
It's really fantastic. Then we have our forest Code that's
(53:35):
our best seller red made with san Jo as and
a little Cabernet, Sauvignon and merlou. And then we have
the pull Vento that is the top red. It's one
hundred percent san Jo besic Grosso from a forty five
years old vine yard that I really really suggest your
listener to find a bottle and try, because it's one
(53:58):
of the best versions of the Sanji basedic gross of
central Italy beside the Brunello di mont So.
Speaker 2 (54:04):
If you're gonna love the wine here really and I
thank you for bringing them up. I wish we had
your time, but it really works an amazing visit. We
encourage everybody to go to your website Barbaroni dot com.
Speaker 5 (54:19):
But home or our social media so Barberani Wine on
Instagram or Barberani in a Facebook. We will be very
very happy to host you in your Vina yard. It's
we have two beautiful welcoming points. One is in the countryside,
(54:39):
that one is in the center of Orvieto. So if
you're visiting Orvieto, just in front of the beautiful cathedral
of Orvieto, you have the wine shop of Barberani. It's
there since forty eight years was the historical wine shop
in or Vieta Luichi point from Gingiovanna. If you want
(55:01):
a good sip of wine, and we will be very
happy to to toast with you, me and my brother
and all the family.
Speaker 2 (55:07):
Okay, yes, and and and and just to underscore, this
wine shop is literally right across from the Orvieto cathedral,
so you can't miss it. And it's it's a wonderful
wine shop. But we have we have so enjoyed speaking
with you, Bernardo Nicolo, Barberoni, Barberoni. We just love to visit.
Barbaronni dot com is the website again We encourage everybody
(55:31):
to go out and try these wines and consider visiting
this is Orbando is a beautiful place. Or Umbria is
an amazing region of Italy and it's easy to get to.
Speaker 3 (55:42):
So thank you so much, thank you very much, thank you, and.
Speaker 2 (55:50):
That wraps up another edition table. We are just so
happy to introduce you to these wonderful UH family run
winery in our Vieno and Uh as usual, we always
want you to travel, learn taste and always stay insay
she'll be curious. Thank you.
Speaker 3 (56:09):
Shoo mm hmmm
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