Trebbiano and Garganega are two grape varieties that often fly under the radar, yet in the hands of the right winemaker, they can produce delicious, distinctive wines. This couldn't be more true for the 'Barbabolla'. This is a zippy, frothy, citrusy fizz that demands a second glass (or three!).
Marco "Barba" always had an affinity with farming and nature. After finishing his studies, he moved to the Jura to work as a shepherd and farmer, inspired by biodynamic agriculture and the ideas of Rudolf Steiner. After honing his farming skills, he decided to move back to his home town of Lonigo, in the Veneto region, and apply this newfound knowledge to producing stunning wines.
To begin with, he made wine from several vineyards he managed on behalf of elderly widows in his native town, and with the help of his friends - who he affectionately refers to as 'the Barbaboyz'. Slowly but surely, he converted these vineyards to Biodynamic principles.
The Marcobarba wines are made with a purists' approach: farmed responsibly and with minimal additions: "wines simply made with grapes" he says. The wines are quite unique as Marco combines traditional grapes with unidentified local varieties in the blends, which help express the mineral-rich soils of the area.