Barba is made from a typical blend of the Saluzzo hills, but it is transformed as few (or no one) has dared: with spontaneous fermentation given by the indigenous yeasts present in the vineyard.The wine from the vines of Barba (the uncle, the elderly winemaker) is obtained from plants with more than 50 years of life. Two vines with different ripening periods but historically harvested together: in this way the acidity of Barbera is well supported by the tannin of Chatus. A refined balance that lends itself to the whole meal on the table, on the beach, for a picnic, on a boat, in the mountains or for a sleepover: really, Barba looks good anywhere.
Variety: 50% Barbera, 50% Chatus
Braccia Rese is the name of the agricultural society of Elia, Giovanni and Livio, in order: a designer who becomes a winemaker, a surveyor who saves the family vineyard and an oenologist who knows and believes in the house wine (and if some names and stories they sound familiar, it's because they are: Livio and Elia are the same two characters in theSidreria C&L). They all share the same environmental imprinting, that of the Cuneo countryside and the hills of Saluzzo, and they all share the same mission: to restore strong arms and fresh heads to an idea of agriculture that is both ancient and unexplored. In the vineyard manual interventions and only copper and sulfur in limited quantities, in the cellar no clarification and filtration. The varieties are those of the territory, unknown to the general public, and are all viewed through new lenses. Grapes like Quagliano, which abandons residual sugars and low alcohol content to become dry pet-nat, or like Neretta Cuneese, a variety erroneously judged to be of series B which becomes central in the glass. We will hear (and drink) some good ones.