Chillable, chuggable. Fermented wine with indigenous yeasts, in cement tanks; aged for at least 6 months in steel tanks and bottled unfiltered. On the nose and palate - Light, juicy red and dark fruit, crunchy, spicy with really good minerality. We can see this going really well with some tomato-based pasta, pizza or risotto.
According to Marco and the Barbaboyz, Barbarossa is the fruit of passion. The ideal wine to taste with the best desecrating friends at a barbecue of juicy red meat, or to accompany fatty, aged cheese.
Marco “Barba”, grown up in Madonna di Lonigo, near Vicenza, is the heart and the face of the Marcobarba project (check the label closely).
Since his youth, as soon as he finished the mandatory studies, he began working as a carpenter, but he soon discovered a deep interest for biodynamic agriculture and Rudolf Steiner’s anthroposophy. He’s thus moved in the Jura canton of Switzerland, to work as a shepherd and agricultural farmer.
In 2015, returned to Veneto, he began working with his friend Stefano Menti in the latter’s family winery. Thanks to the enologic experiences accumulated in the Menti Winery, during his free time, he started to produce wine from the grapes of several vineyards he managed on behalf of a few elderly widows in his native town, incrementing the number of lots year by year.
In the following years, with the help of a few friends he met during the years working at Menti, Marco improved the agronomic aspects of his wine production, and since 2018, driven by their passion for biodynamic agriculture and their respect for nature, Marco and his close knit team of the “Barbaboyz” have launched the adventure of the Marcobarba brand, with the goal to produce straightforward and genuine wines derived by pure and authentic grapes. Wines that, just like Marco, are coarse and irreverent, with a big heart.
