CB Company Profile

335 views
306 views

Published on

Company Presentation of Cantine Barbera

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
335
On SlideShare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
3
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

CB Company Profile

  1. 1. DESCRIBE IT IN YOUR OWN WORDS
  2. 2. Family, Quality, Territory: this is our philosophy and the mission of Cantine Barbera. Marilena BarberaOur territory is our way of beingWe live and work in Menfi, on the south-western coast of Sicily. Our identity reflects the character of our territory, where unforgettable landscapes andancient memories tell about the history of people and culture: the uncontaminated Mediterranean Sea, with its remarkable scenery of sandy dunescovered with dwarf palms and sea lilies, the magnificent Greek temples of Selinunte, which are the perfect background for a focused and sustainableagriculture. The DOC MENFI appellation, to which we dedicate our confidence and support, is our choice for identity, in order to strengthen more andmore the special relationship between our wines and their native land.Quality is our goalOur constant research of quality is continuous and always challenging: it is the main goal that drives every single choice at Cantine Barbera, in thevineyards as well as in the winery. In our Tenuta Belicello we grow indigenous and international varieties, which express an excellent aromaticpotential: every day, from the careful selection of the most suitable terrains for vine-planting to the restrictive training and pruning systems, from thehandpicked selections of the grapes at harvest time to a thorough and selective winemaking and to a precise control on the bottling processes, weaim to exalt the typical organoleptic properties of each variety to the full.Family is our strengthWe are tied together by the same passion for wine, which we share with a motivated and specialized team of professionals. We all work hard withself-confidence and deep enthusiasm, each of us with his own personality and competence, to the developing of our project: to produce only highquality wines deeply linked with the beautiful terrain and with the warmth and charm of our homeland.We are lucky: passion is our job!
  3. 3. My family have been grape producers for three generations.From my grandfather, who planted the vineyards in the early 1920’s, to my father Pietro, who walked in his parent’s footsteps:he began in the ’1960 to experiment with more modern and precise viticulture techniques by first reclaiming a vast alluvialarea amidst the Belice Valley, DOC Menfi territory, where he planted new vineyards, selecting the varieties which would bestadapt to the land’s micro-climatic conditions.During those days “making the wine” in Sicily was just for fun, but soon our winery business was created out of our passion forfine wine, and from the great appreciation that we received from friends and experts on our first wines that we produced.Since then, we have devoted ourselves to constant and continuous research that is always challenging: reaching the highestquality is always our main goal, which drives every single choice at Cantine Barbera, from in our vineyards to in our winery.We are convinced that the uniqueness of a great wine comes not only from being characteristic and indigenous of the land,but also from the fascinating interaction between people working with wine, working with the land and choosing the propervarietals that will lift a wine to achieve greatness.The memory of my father, his intense passion and enthusiastic love for Cantine Barbera, are our guide and support every day.
  4. 4. Our identity reflects the character of our homeland: we are based in the DOC Menfi appellation area and our vineyards spread over a beautiful valleythat lies in the South-western part of Sicily, where the Belice River flows slowly into the Mediterranean Sea, under the enchanting blue Sicilian sky.This land is not only a part of us, it is our way of being: the uncontaminated sea, the low cliffs and the finest sandy dunes, and a clean viticulture,close to the amazing Greek ruins of Selinunte.Here, unforgettable landscapes and ancient memories all tell the story about the history of Sicilian people and our culture. In ourTenuta Belicello, which we have owned for three generations, we try to emulate the tradition of wine we learned from our ancestors: to have thegreatest respect for nature and the highest regard for the true characteristic expression that each grape variety has to give.Sea and wind, air and light: this is what you can find inside our wines.
  5. 5. Quality is always our main goal and ambition.We monitor every activity at Cantine Barbera – from the organization and R&D, to the production processes of winemakingand bottling, to the logistics and the wine distribution – in order to implement the quality of our wines, to guaranteeenvironmental protection and to ensure transparency in our relationship with our customers.Since 2007 our system is certified by an independent foundation for meeting the requirements of international standards inproduct quality management (UNI EN ISO 9001), environmental management (14001) and full traceability of ourwines (22005).OUR POLICY FOR QUALITY, ENVIRONMENT AND PRODUCT TRACEABILITY • to promote a new business culture, with the aim of actively contributing to the social and economic development of our territory; • to know, understand and communicate our clients’ expectations and demands, whose respect is fundamental and crucial for our organization; • to adopt every necessary measure for environmental protection and control, such as water management and their biological treatment, waste material reduction, noise emissions diminution; • to use in our winemaking only biological additives that do not contain genetically modified genes (natural yeasts and enzymes) and very low degrees of sulfites; • to outline and guarantee the highest quality and the full traceability of our wines, from the vineyards to the bottles.
  6. 6. In our 30-hectare’s Tenuta Belicello we grow both indigenousSicilian vines as well as the best international varieties, whichhave found the site’s micro-climatic conditions to be perfect forthe production of grapes that have excellent organolepticpotential.Our vineyards lie very close to the sea and thus from the seathey gain their uniqueness. The alluvial clay soil is asurprisingly rich mineral texture, enriched by the salty andsaline components that we call our “terroir”, which is a redlinethat underscores all our wines.Our job is to preserve the grape’s integrity and aromatic andvarietal richness, to reinforce the special relationship betweenour wines and their native land.
  7. 7. OUR CHOICE FOR A SUSTAINABLE FARMINGWe adopt a management system that we follow and implement in every single aspect of our business, to perform afull y sustainable farming that is friendly to the environment.Every day, from the careful selection of the most suitable sites for vine planting to the restrictive training and pruningsystems, to the hand-picked selection of grapes at harvest time, to our methodical and precise winemaking process,through to the bottling of the wines, we strive to pay tribute to the fullest expression of each grape variety. Pest managementA healthy environment is the better defence against pests and vineyard’s diseases, and everyday monitoring is necessaryto prevent aggressions from harmful agents. Thus, we implement agricultural practices that form an excellent soilmanagement program: we apply crops rotation techniques to minimize erosion of the soil, and we keep the spontaneousherbs and vegetation alongside the cultivated fields and ditches, little far from the Belice River Natural Reservation; this isthe main way to preserve bio-diversity and increase the vineyards natural resistance to the infections.A combination of nature and technology is needed to assess effectiveness and safety of pesticide application practicesand to reduce our need for chemicals:• we collect information on weather evolution from a nearby weather station; data on humidity, wind, sunlight and temperatures are then processed to forecast the sensitive conditions for the developing of harmful infections;• we planted red roses close to the vineyards to help us identify mould infections before they eventually become serious, so we can treat the vineyards only when necessary. Fertilization and irrigationWe supply two kinds of nutrients to our vines: mineral macronutrients only if needed and after soil’s analysis, and organicfertilizers (sheep manure). The objective of irrigation is to supplement natural precipitation, so that vines achieve adequatevegetative growth and berry development. Our vineyards are equipped with a drip irrigation system, to minimize the watersupply. As the growing season progresses, we control the water supply to causing a natural stress cycle for the vines,which forces them to change their course of vegetative shoot growth and focus resources into ripening the fruit.
  8. 8. Canopy managementWinter pruning is essential to grape quality. We control the quantity and the quality of grapes that will be producedconsidering the age, the vigour, and the shape of each vine: our goal is to balance fruit production and vegetative growth.Pruning is also crucial to reach excellent wine quality, because it influences grape’s ripening and flavours’ concentration.In cordon-trained vines we leave 10/12 buds on 5 spurs; in Guyot systems we leave 10 buds on each fruiting cane.In spring time we regularly perform a thorough canopy management, which is essential to balancing vegetative growthand crop production, enhancing even ripening and flavour development: • bud cropping is performed manually to remove the surplus buds: the selected ones will become more vigorous; • topping is performed mechanically: we cut the edge of the vine’s shoots, in order to enhance the development of fruit bearing buds; • when grape production tends to be excessive, we perform a selective green harvest, in order to balance the vine’s yields and to reach the highest quality of the grapes. RipeningIn Tenuta Belicello, Chardonnay is the first variety to begin its ripening, followed by Merlot, Alicante, Petit Verdot, Nerod’Avola, Inzolia and finally Cabernet Sauvignon.In August, we track the grapes’ ripening in an effort to better predict and plan for our harvest. Every week we pick up about 150clusters for each grape variety and press them gently in order to obtain a must sample. Then we perform chemical andorganoleptic analysis on the must, to carefully follow the ripening until the grapes are ready for harvest. HarvestWhen each variety has reached its optimal ripening stage, we are ready for harvest, which we perform manually usingsmall 10 kg baskets, to avoid any squeezing and early fermentation of the berries. We start very early in the morning, farfrom the warmest hours of the day, in order to preserve the freshest aromas and the complete integrity of the fruit.
  9. 9. Our winery is located in Menfi: it is very modern and stylish, with the intention forsimplicity in shapes and volumes. Created by my dear father Pietro who has left apermanent symbol of his love for our homeland in this amazing building.Wide windows to look towards the sea, and let the sunlight freely soak inside.Everything is absolutely white, made to synthesize and amplify all the colours of therainbow outside and to create an immediate reference to Sicily’s magnificentlandscape.We choose small stainless steel tanks of 50 and 100 hectoliters, which allow thoroughand selective winemaking. The wine is then transferred to the underground barrel cellarwithout using any pumping systems, to avoid any possible oxidation of the wine and toretain the utmost quality.Our modern bottling system has a capacity of 1.200 bottles per hour.
  10. 10. th Inzolia is a typical Sicilian grape variety, very common in the Menfi area, Vintage: 2010 Harvest: 2010, September 15 which we appreciate for the great potential of its fruit and for its pleasant Type of wine: White Winemaking: The grapes were aromas of fresh blossoms. Appellation: Sicilia IGT destemmed immediately after the The grapes, which have always been used in Sicily to produce the Production area: Menfi harvest. Then the berries were soft Marsala wine, are able to concentrate an intense and full aromatic Grapes: Inzolia 100% pressed and the must was decanted bouquet, well balanced by a satisfying degree of natural acidity. at a low temperature in stainless steel Soil type: Alluvial soil, medium texture vessels. Fermentation at 18° C Yield per hectare: 8.5 tons - 2.2 Kg per Our impressions: Brilliant straw yellow with a greenish hue, the wine vine Alcohol content: 12% by Vol has a fresh and charming bouquet with scents of white pear, broom and Planting density: 4,300 vines/hectare Total acidity: 5.15 g/lTaste it with: Frittelle di neonata, almond blossoms. On the palate it is well balanced, with a pleasant acidity pH: 3.25Cozze “scoppiate”, Salad with oranges of citrus and a note of white ripe fruit on the finish. Residual sugar: 2.1 g/land anchoviesWe also suggest: Zabbinata di ricotta th It is a lovely expression of Nero d’Avola grapes, harvested early in the Vintage: 2010 Harvest: 2010, September 8 morning and immediately destemmed and soft pressed to obtain a fresh Type of wine: Rose Grape-picking: Manual harvest and delicate rose wine. Appellation: Sicilia IGT Winemaking: The grapes were Fermentation at low temperature in stainless steel tanks. Production area: Menfi destemmed immediately after the Grapes: Nero d’Avola 100% harvest. Then the berries were soft Our impressions: Its colour is a pale delicate copper, with a touch of pressed, allowing a 5 hours Soil type: Deep calcareous soil, maceration with the skins directly in salmon rose. To the nose, fresh and charming scents of wisteria medium texture, with good presence of the press. The must was decanted at blossoms merge into fruity tones of wild strawberries, watermelon and limestones a low temperature and fermented inTaste it with: As “aperitivo” with citrus skin. Yield per hectare: 4.0 tons - 0.8 Kg per stainless steel vessels at 18° Cpeanuts and dried pistachios, rice On the palate it is fresh and well balanced, with a pleasant and long vinesalads, grilled vegetables, soft lasting fruity finish. To enjoy young. Planting density: 5,100 vines/hectare Alcohol content: 12% by Volcheeses and fish. Total acidity: 5.64 g/lIdeal marriage: Sushi pH: 3.25We also suggest: Tuna-fish ham Residual sugar: 1.85 g/l th In our Tenuta Belicello we grow the native Sicilian Nero d’Avola grapes, Vintage: 2010 Harvest: 2010, September 13 whose intense body is enriched by the salty marine fragrance that is the Type of wine: Red Winemaking: The grapes were typical expression of our territory. Appellation: Sicilia IGT destemmed and crushed. Maceration Mild springs and warm summer seasons provid the Nero d’Avola grapes Production area: Menfi on the skins lasted 10 days, and then with a great concentration and a rich and intense body, well balanced by Grapes: Nero d’Avola 100% the must was fermented in stainless a pleasant acidity. steel tanks at a temperature of 25-28 Soil type: Alluvial soil, medium texture °C Yield per hectare: 8 tons - 2 Kg per Malolactic fermentation: Completed Our impressions: The wine has a brilliant ruby red colour with a touch of vine Maturation: 5 months in steel tanksTaste it with: “Anelletti” timbale with violet; its bouquet shows marine and spicy perfumes, with notes of fully Planting density: 4,000 vines/hectarepork sauce, Tuna fish “Aeolian” style, ripe watermelon. On the palate it is fragrant and full, with soft and velvety Alcohol content: 13% by VolVeal meatloaf tannins. Total acidity: 5.95 g/lWe also suggest: Pecorino primo pH: 3.34sale Residual sugar: 2.52 g/l
  11. 11. Dietro le case is a 40 year-old Inzolia vineyard, which Piana del Pozzo is one of our best vineyards, right in thewe have recovered by planting new “wild” vines to middle of Tenuta Belicello and a few steps far from thereplace the unproductive ones. Then we have grafted Mediterranean Sea. These exceptional conditions allow thethem with scions taken from the old vines, to preserve Chardonnay grapes to achieve a surprising aromaticthe typical site’s clones. concentration and an exceptional complexity. The vintage has been dry during the winter season, frequentThe soil is calcareous, rich of limestones. The yield per rains have occurred only in spring. Summer was warm andhectare is rather low, due to the vines’ age. dry, with high temperatures during the day. We harvested earlier than usual, to preserve freshness and natural acidity.Our impressions: Its colour is brilliant straw yellow; its bouquet is rich and Our impressions: The wine’s colour is brilliant yellow with a magnificent golden hue; itscomplex, with scents of white flowers, melon, yellow peach and cedar, enriched by bouquet is intense and charming, with scents of pineapple and tropical fruits, enriched bya touch of balsamic thyme. On the palate it is full and smooth, with a well-balanced notes of aromatic and fine herbs. On the palate it is complex, full and elegant, combiningacidity and a persistent, intense and mineral aftertaste. smoothness and freshness. A long mineral aftertaste.Vintage: 2010 Vintage: 2009Type of wine: White Type of wine: WhiteAppellation: Menfi DOC Appellation: Menfi DOCProduction area: Tenuta Belicello, F.146, p.199 Production area: Tenuta Belicello, F.145, p.5Grapes: Inzolia 100% Grapes: ChardonnayNumber of bottles produced: 6,500 Soil type: Very deep alluvial soil, medium textureSoil type: Calcareous soil, medium texture with several lime Planting year: 2000stones Yield per hectare: 8 tons - 1.6 Kg per vinePlanting year: 1970 Planting density: 5,100 vines/hectareYield per hectare: 7 tons - 1.7 Kg per vine thPlanting density: 4,100 vines/hectare Harvest: 2009, August 6 Winemaking: The 50% of the grapes was macerated in cold thHarvest: 2010, September 15 chamber for 36 hours; the remaining grapes were destemmedWinemaking: The grapes were destemmed in a reducing with dry ice immediately after the harvest, and then macerated inenvironment and then soft-pressed. The must was naturally stainless steel tanks. After soft pressing and decanting at colddecanted at a cold temperature and fermented in stainless temperature, the 20% of the must fermented and was refined forsteel tanks at 18 °C 5 months in barriques; the remaining part was fermented in steelRefining: in steel tanks for 5 months, in bottles for 3 months tanks at 16-17 °C Refining: 6 months in steel tanks and 6 months in bottlesAlcohol content: 12.5% by VolTotal acidity: 5.55 g/l Alcohol content: 13% by VolpH: 3.29 Total acidity: 5.82 g/lResidual sugar: 1.2 g/l pH: 3.4 Residual sugar: 1.97 g/lTaste it with: Clam chowder, Shrimp cream, Roasted prawnsWe also suggest: Vastedda della Valle del Belice fresh Cheese Taste it with: Spaghetti with sea urchins, Bluefish roulades with capers and fresh herbs We also suggest: Piacentino ennese
  12. 12. “Costa” is a Sicilian word for hillside, where the wind A vineyard is a complex ecosystem where plants, animals,blowing from the ocean brings minerals to the soil and insects and a great variety of micro-organisms live togetherrefreshment to vines and people. Here we grow the in perfect harmony. It is a sensitive environment that anyGrillo, a native intriguing variety, that embodies the human intervention must respect, trying to adapt itself to thecharacter of our home land with its style and unique charm. life of nature.We use only indigenous yeasts to ferment our grapes, achoice for a low impact winemaking that emphasizes the This is our way to viticulture, and thus we are allowed tograpes’ distinctive personality and their strong link with capture from a vital and rich Microcosm all the energy thatour beautiful territory. gives our wines their unique character.Our impressions: Its colour is bright and intense straw yellow; to the nose, Our impressions: The wine has a bright and intense ruby red color; to the nose,complex and elegant aromas of white ripe fruit merge into tropical scents of freshly complex and elegant aromas of red ripe fruit merge into balsamic scents of sweetcut pineapple and grapefruit, on a rich layer of nettle and fine wild herbs. Its bay-leaf and the finest spices. It is pleasant, soft and round to the palate, with velvetypleasant, fresh and fruity palate is enriched by a mineral and spicy aftertaste. tannins and a mineral fresh structure, which evolves into a long intense aftertaste.Vintage: 2010 Vintage: 2009Type of wine: White Type of wine: RedAppellation: Sicilia IGT Appellation: Sicilia IGTProduction area: Menfi Production area: Tenuta Belicello, F.145, p.5Grapes: Grillo Grapes: Perricone 90%, Nerello Mascalese 10%Number of bottles produced: 3.600 Number of bottles produced: 3.500Soil type: Red soil, rich in minerals, with a few stones and a Soil type: Deep alluvial soil, medium texture, with a rich claymedium-fine texture fractionPlanting year: 2000 Planting year: 2008Yield per hectare: 6 tons - 1,.2 Kg per vine Yield per hectare: 40 tons - 0,8 Kg per vinePlanting density: 5.000 vines/hectare Planting density: 5.000 vines/hectare rd thHarvest: 2010 September 23 Harvest: 2009, September 14Winemaking: 30% of the must is macerated and ferments on Winemaking: The grapes are destemmed and crushed.the skins with indigenous yeasts. The remaining 70% of the Maceration on the skins lasts two weeks, and the must fermentsgrapes are soft pressed, and the must is decanted at a cold with wild yeasts in stainless steel tanks at 25-28 °Ctemperature before beinginoculated. Fermentation and refining Malolactic fermentation: Completedis in stainless steel tanks at 20 °C Maturation: 12 months in small barrelsRefining: 3 months in bottles Refining: 6 months in bottlesAlcohol content: 12.5% by Vol Alcohol content: 13.5% by VolTotal acidity: 5,95 g/l Total acidity: 6.2 g/lpH: 3,22 pH: 3.4Residual sugar: 1,72 g/l Residual sugar: 2.9 g/lTaste it with: Fondue, flan, fish and crustaceans, white meats Taste it with: Arancini di riso al sugo, Pani ’ca meusa, panelle and all street foodWe also suggest: Tuma persa e Ragusano semi-stagionato “palermitano style” We also suggest: Provola sfogliata dei Nebrodi
  13. 13. Our first wine, produced since the vintage 2001, Azimut owes Along the western border of Tenuta Belicello, the course ofits name to the Arabic word as-sumuth, which means “the Belice River makes a loop, which we use to call “La vota”.way”. We chose this name because being growers and Here the soil is sandy and deep, and it is invaded by thewinemakers implies a profound and conscious commitment in River’s waters every couple of years.life. As a result, a huge amount of sediments collect, enriching theWith Azimut we started our experiments with wild yeasts: a terrain with a strong mineral component. Red roses plantedpeculiar choice during those years in Sicily, when very few close to the vineyards are our “sentinels”: in the humid micro-people talked about biodynamic winemaking, and that’s why it climate of the River area, a thorough management ofhas been always considered an extreme wine, encountering infections is a crucial point, and the flowers’ sensitivity helpsboth enthusiastic supporters and bitter critics. We love it us identify minor problems before they eventually becomebecause it is not “international style”. serious.Our impressions: Its ruby red colour shows a distinct purple hue; intriguing shades Our impressions: The wine has a brilliant red ruby colour, with a distinct garnetof red rose, mint and black cocoa powder enrich its intense aromas of red and black hue. To the nose, balsamic notes of green mint merge into a persistent bouquet ofmacerated berries. Smooth and mouth filling, it shows good balance between a fully berries, liquorice and brown tobacco. On the palate, it is warm and full bodied, withripe and rich texture and the fresh balsamic sensations on the finish. silky tannins and a long and persistent finish of chocolate and coffee powder.Vintage: 2007 Vintage: 2007Type of wine: Red Type of wine: RedAppellation: Menfi DOC Appellation: Menfi DOCProduction area: Tenuta Belicello, F.145, p.5 Production area: Tenuta Belicello, F. 145, p. 68Grapes: Merlot Grapes: Cabernet SauvignonNumber of bottles produced: 9,500 Number of bottles produced: 9,500Soil type: Very deep alluvial soil, medium texture Soil type: Deep alluvial sandy soil, with a strong influenceYield per hectare: 6 tons - 1.6 Kg per vine from the nearby riverPlanting density: 3,800 and 5,100 vines/hectare Yield per hectare: 7.5 tons - 1.8 Kg per vine nd Planting density: 4,300 vines/hectareHarvest: 2007, August 22 thWinemaking: The grapes were destemmed and crushed. Harvest: 2007, September 10Maceration on the skins lasted two weeks, and the must was Winemaking: The grapes were destemmed and crushed.fermented in stainless steel tanks at 25-28 °C Maceration on the skins lasted 14 days, and the must wasMalolactic fermentation: Completed fermented in stainless steel tanks at 25-28 °CMaturation: 12 months (50% in stainless steel, 50% in big Malolactic fermentation: Completed26 and 30 hectolitres casks - Slavonian oak) Maturation: 15 months in French tonneaux and in one 30 hectolitres cask (Slavonian oak)Refining: 8 months in bottles Refining: 6 months in bottlesAlcohol content: 13.5% by Vol Alcohol content: 13.5% by VolTotal acidity: 5.4 g/l Total acidity: 6.13 g/lpH: 3.4 pH: 3.70Residual sugar: 3.8 g/l Residual sugar: 2.9 g/lTaste it with: Baked pork Taste it with: Lamb’s leg stuffed with aromatic herbsWe also suggest: “Pasqualora” pork sausage We also suggest: Pork ham from the Mount Nebrodi area
  14. 14. Coda della foce is a blend of Nero d’Avola, Merlot and ALBAMARINA is an original and elegant interpreta-Petit Verdot, separately made and refined, assembled tion of indigenous Sicilian Catarratto, whose grapesafter an accurate selection from the best barrels that are dried directly on the vine after a thorough stemexpress great personality year after year. twisting. It is a pleasant and drinkable sweet wine, thatA “Super Sicilian” wine, created to underline the amazing offers a full and fruity bouquet very well balanced byflexibility and personality of our unique territory, where an exquisite marine freshness.both indigenous and international grape varieties findexceptional conditions to their growth and aromatic Our impressions: The wine has an intense and brightdevelopment. golden colour, enriched by a straw hues. Its nose is intriguing and complex, showing delicate aromas ohOur impressions: The wine has a dark ruby red colour yellow flowers, ripe apricot and mango, with notes ofwith a deep purple hue, and reveals intense aromas of roseand the finest sweet spices. On the palate it is full and well acacia honey and quince. On the palate it is fresh andbalanced: its good structure and smooth tannins are intense, with a surprising nice acidity and a balancedenriched by notes of red berries and black cocoa powder. and persistent finish.Balsamic and pleasant mineral tones on the finish. Vintage: 2008Vintage: 2007 Type of wine: White sweetType of wine: Red Appellation: Sicilia IGTAppellation: Menfi DOC Production area: MenfiProduction area: Tenuta Belicello Grapes: Catarratto 100%Grapes: 40% Nero d’Avola, 40% Petit Verdot, 20% Merlot Soil type: Alluvial soil, medium textureNumber of bottles produced: 6,500 Yield per hectare: 4 tons - 1.3 Kg per vineSoil type: Very deep alluvial soil, medium texture Planting density: 3,000 vines/hectareYield per hectare: 7.5 tons - 1.5 Kg per vine Training system: Low bush short prunedPlanting density: 5,000 vines/hectare Harvest: September 19th 2008Harvest: 2007, end of August (Merlot and Petit Verdot), first Drying: on the vine, with stem twistingweek of September (Nero d’Avola) Grape-picking: Manual harvestWinemaking: The grapes were destemmed and crushed. Winemaking: The grapes are destemmed and maceratedFrom medium to long maceration on the skins and for several hours, then soft-pressed. The must is naturallyfermentation in stainless steel tanks at 25-28 °C decanted at a cold temperature and fermented in stainlessMalolactic fermentation: Completed steel tanks at 13-15 °CMaturation: 16 months in French barriques and tonneaux Maturation: the 50% of the must ferments and is refined forRefining: 8 months in bottles 5 months in French barriques; the remaining part in steel tanks.Alcohol content: 13.5% by VolTotal acidity: 5.9 g/l Alcohol content: 13.5% volpH: 3.55 Total acidity: 6.3 g/lResidual sugar: 3.1 g/l pH: 3.28 Residual sugar: 160 g/lTaste it with: Spezzatino di vitello “Palermitano” style.We also suggest: Ragusano DOP, Pecorino col pepe della Taste it with: smoked swordfish with fresh herbs, dried tunaValle del Belice. fish eggs (Bottarga), blue cheese, foie gras, dry pastries and typical Sicilian ricotta cakes.
  15. 15. We are always more than happy to receive the visit of either wine lovers, that wish to experience the Sicilian quality wines, or simple tourists that dealwith wine for their very first time: our hospitality is always informal and friendly and makes every visit a pleasant staying.Our winery is open all year long: • from Mondays to Fridays: from 9 am to 1 pm and from 3 pm to 7 pm; • Saturdays and Sundays: only upon reservation.Every day we organize guided tours of the winery and the cellar, to discovering the wine-making and refining techniques, and relaxing promenades inthe vineyards. Technical and vertical tasting of different vintages on request.Things to try: the Gattopardo Cuisine in our wide and modern tasting room, with a superb view of the countryside, covered with vineyards and ancientolives trees. Traditional dishes from our family’s recipes combine with our best wines, with the greatest attention to seasonal and fresh products.Free wireless connection and parking, small wine shop inside. HOW TO REACH CANTINE BARBERA from Palermo: Highway A29 to Mazara del Vallo, exit Castelvetrano. Then continue on High-road 115 direction Agrigento, exit Menfi. from Agrigento: High-road 115 to Trapani, exit Menfi. in Menfi: continue on County-road 79 towards the sea, direction Porto Palo.

×