Barbacan

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Country of Origin: Italy
Location: Valtellina, Lombardy
People: Angelo Sega, his sons Luca Sega & Matteo Sega, Owners & Winemakers
Viticulture: Practicing Organic

Items

Barbacan 2016 'Sol' Valtellina Superiore Valgella DOCG Login TFL NR In Stock
Barbacan 2017 Rosso di Valtellina DOC Login <1 Case

Barbacàn is Angelo Sega and his sons Luca and Matteo. They grow and collect Nebbiolo, Chiavennesca as the locals call it, from their 3 hectares of vineyards in San Giacomo di Teglio in Valtellina on the border of Switzerland in the Italian Alps. The Sega men are grower-producers, the vanguard of Valgella, with a passion stronger than the mountains they work. It is not easy land to work, nor does the climate assist. Steep terraced vineyards 400+ meters above sea level that involve tremendous amounts of hard, back-breaking work to obtain and maintain, 'heroic viticulture' as the Italians call it. From vineyard to bottle, their strength, passion and hard work is evident.

They practice organic viticulture and are waiting to be certified. Replanting comes from the cuttings of their own vines to maintain and the preserve the authenticity of their particular clone of Nebbiolo (Chiavennasca). Cellar work is minimal; the wines are allowed to mature at their own pace.

Social Media
Instagram: @barbacan_sa
Barbacàn Facebook
Barbacàn Flickr

Reviews

  • Barbacan 2016 'Sol' Valtellina Superiore Valgella DOCG
    The Feiring Line
    Rating: NR (12/9/2019)

    (Gift It) The Sera family works 7 steep hectares of vineyards in San Giacomo di Teglio. This is in the magical glacial rock and sediment area of Valtellina, Lombardy, on the border of Switzerland in the Italian Alps. The grapes for this were fermented in oak for 1 year, then 6 months in stainless steel and another 6 months in the bottle. While this vintage is a little high in SO2 for us (but low for most others) in 2017 the addition was halved. But even so, I’m sold on this stunning and delicious wine. It’s a perfect gift for the Nebbiolo fanatic in your life. There’s a good spritz of carbon dioxide, but once it faded, the effect was all class, mountain cherries dressed in dry cocoa-like dust with all sorts of hidden secrets just waiting to be confessed.