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Cantina Barba

The history of the Barbas’ winery and family is engrossing and marks the course of entire epochs.

The history of the Barbas’ winery and family is engrossing and marks the course of entire epochs. The Barba family comes from afar and carries with it the legacy of ancient traditions. The first traces date back to fifteenth century Naples, a time when our ancestor Francesco Barba, abbot and canon under the pontificate of Sixtus IV, held the office of collector of papal tithes. Over time the Barbas moved to Abruzzo, in the province of Teramo: this information is confirmed by the records of the onciarian land registry that stated how a Carlo Barba in the middle of the eighteenth century, owned many properties in the town of Santa Margherita di Atri, in the plains of Casoli and in Fontanelle. That was the beginning of our landed property, of our history, to which the following generation will contribute remarkably.

The entrance into modernity takes place at the end of the fifties, when the “Cavaliere del Lavoro” (Knight of the Italian Order of Merit for Labour) Luigi Barba finally draws a line with the past sharecropping and inaugurates the direct management of the company, providing it with state of the art facilities and infrastructure. Although the latest generation of Barbas also operates in other fields, they maintain agriculture as their core business, with the same tenacity, dedication and capacity for innovation that has accompanied them over the years, projecting them, one furrow after the other, towards the future.

Rightly called “Green Region of Europe”, Abruzzo Abruzzo is known for its coasts, lakes and mountains. The more careful travellers, however, will not fail to notice the beauty of its hills, situated between the foothills and the coastal area, declining on the sides of more or less extensive river valleys.

 It is precisely on the hill ridges of the Vomano river, between the towns of Cellino Attanasio, Atri, Pineto and Roseto, where the company Barba is situated. It is an area with a profound agricultural vocation, in which predominate , favoured by a mild and bright climate. Here, the summer offers long sunny days alternated with cool nights, winter is mitigated by the influence of the nearby Adriatic Sea, with an average annual temperature of 12-16 ° C, and a good rainfall and ventilation.
Equally special is the soil of the floodplain of the Vomano, characterized by Plio-Pleistocene deposits which, in the late Tertiary and early Quaternary, filled the Periadriatic basin with a marine sedimentary cycle. The result is an undulating landscape with with large bumps almost flat and rounded sides, often interrupted by steep slopes due to erosion – the calanchi (gullies). The land thus originated has a clay-arenaceous structure, with variable thickness according to the inclination and the exposure, and a medium-low water retention.

The harvest 

The harvest represents a synthesis of the work done in the vineyards during the year: in particular, the rigorous pruning carried out in late winter, the stripping and the subsequent thinning of the bunches in the thirty days prior to collection, give a result in line with the objectives of highest quality. Shared goals with dr. Stefano Chioccioli, the internationally renowned winemaker, to whom we entrusted the technical and agronomic management. Only the best and intact grapes, collected in boxes, will be devoted to winemaking. The period of fermentation, which is crucial to extract from the grapes the sweet and fruity components that determine the pleasantness of the wine, lasts about ten days; for red grapes the must is macerated for a time of variable length, which depends on the type of product.

The cellar 

  1. All this takes palce in the basement of the Barba brothers, located in Scerne di Pineto, at the foot of Colle Morino. Made in 1991, it has a total capacity exceeding the company’s production capacity (about 9,000 Hl) and uses the most advanced technologies: the input line of the grapes, redesigned in 2005, has been renewed in all its parts, from the crusher-destemmer to the heat exchanger. The system that controls the temperature of the must allows the smooth running of fermentation, enhancing the aromas; arrays of stainless steel fermentation tanks and conical oak vats complete the cycle of winemaking. Large temperature-controlled rooms are reserved for ageing wine and bottle storage.




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