Marcobarba Barbarossa

Made from biodynamically farmed vineyards, Barbarossa is produced with minimal intervention and a focus on working in harmony with the vines. It is a blend of native and international red grape varieties, fermented spontaneously with indigenous yeasts in cement tanks. The wine is then aged for at least six months in steel, bottled unfiltered with only a small addition of sulphur, preserving its raw and expressive character. For Marco and the Barbaboyz, Barbarossa is a wine of pure passion, best enjoyed with good friends alongside grilled red meats or rich, aged cheeses.