Barbicaia Rosso di Montepulciano 2019 CACOFFER fermented only with native yeasts

fermented only with native yeasts for a natural

The fruit & spice aroma gives undertones of cherries and wild strawberries

Named for a Greek river god

A traditional method where the quiote is cut before it blooms

Barbicaia Rosso di Montepulciano 2019 CACOFFER fermented only with native yeastsFrom a single half hectare plot in Montepulciano, Marco Barbi makes only about 3,000 bottles of this a year, genuinely scarce, hand farmed Sangiovese. The name comes from local dialect for the tangle of vine roots that surface from the ground, which tells you how close to the earth this operation runs. It's the young, fresh, declassified sibling to Vino Nobile: fermented with wild yeasts, aged mostly in seasoned wood, and built to drink now rather