Harvest of grapes in boxes. Temperature-controlled fermentation in stainless steel tanks with post-fermentation maceration up to 18 days from the start of fermentation. Malolactic fermentation and ageing on lees for at least 60 days.
The history of the Barbas’ winery and family is engrossing and marks the course of entire epochs. The Barba family comes from afar and carries with it the legacy of ancient traditions. The first traces date back to fifteenth century Naples, a time when our ancestor Francesco Barba, abbot and canon under the pontificate of Sixtus IV, held the office of collector of papal tithes. Over time the Barbas moved to Abruzzo, in the province of Teramo: this information is confirmed by the records of the onciarian land registry that stated how a Carlo Barba in the middle of the eighteenth century, owned many properties in the town of Santa Margherita di Atri, in the plains of Casoli and in Fontanelle. That was the beginning of our landed property, of our history, to which the following generation will contribute remarkably.
The entrance into modernity takes place at the end of the fifties, when the “Cavaliere del Lavoro” (Knight of the Italian Order of Merit for Labour) Luigi Barba finally draws a line with the past sharecropping and inaugurates the direct management of the company, providing it with state of the art facilities and infrastructure. Although the latest generation of Barbas also operates in other fields, they maintain agriculture as their core business, with the same tenacity, dedication and capacity for innovation that has accompanied them over the years, projecting them, one furrow after the other, towards the future.