Matt Gregory is the English man behind these Italian beauties. There are plans to make wine in the UK, but for now, the merchant turned winemaker focuses on site specific, low intervention wines from Northern Italy. Wines are made at Villa Giada are certified by Valor Italia as being made from sustainably farmed grapes all sourced from the Villa Giada vineyards, no synthetic herbicides or pesticides are used and the greatest range of biodiversity is encouraged through minimal mowing and use of machinery in the vineyard. The wines, all vinified at Villa Giada are certified by Vegan OK, Azienda number 0716.
Grapes from the small, top of slope La Quercia vineyard just North of the village of Canelli, Piedmont in NW Italy: the home of the best Barbera grapes.
Hand-picked grapes were vineyard sorted into 2 passes: the first to take the very best fruit for the whole bunch element and the second for very clean fruit for de-stemmed. The grapes were further hand sorted in the winery so only perfect grapes were used. A proportion were used as whole bunch, with the balance de-stemmed, were naturally fermented without the addition of yeast in old 500 litre French oak barrels. The fermentation went well with minimal intervention: a gentle hand plunge of the floating cap of grape skins only. The wine was left on the grape skins in the barrels for a further while afterwards to really get to know itself. The wine was then gently pressed in a traditional basket press before being rested in stainless steel over the Winter. Bottled un-fined and unfiltered with a minimum addition of sulphur.
Not just classic Bakewell tart on the nose, but a depth of blackberry, sloe, redcurrant and cranberry. There is mouth filling richness and poise from the textural mid-palate. The length is long and bright with a lingering savouriness.
Natural wine, vegan/veggie, unfined/unfiltered, organic, sustainable, wild yeast, minimal intervention, no added sulphur.
771 bottles made. 100% Barbera.