Faro | Claudio Barbera

Faro | Claudio Barbera

Sale price€36,00
Rosso
Sicilia (IT)
Faro DOC
Nerello Mascalese and Cappuccio, Nocera, Nero d'Avola
Enjoy it within 4 years
13,5% ABV
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Production and refinement

Produced in Northern Messina, in the Barone area, at 200 meters above sea level, from vines trained in the cordon spur method. Hand-harvested varieties include Nerello Mascalese, Nerello Cappuccio, Nocera, and Nero d'Avola. The grapes are carefully selected directly on the vine before harvesting and are processed without the use of biotechnology.

Racking and bottling are done naturally. Vinification takes place in steel, with aging in 500-liter oak barrels for 8 to 12 months, and it is further refined in the bottle for at least one year.

Organoleptic analysis

Visual exam

A wine with a ruby red color that shifts toward brick red as it ages.

Olfactory examination

On the nose, it expresses delicate and refined aromas, ranging from fruit notes (blackberry, black cherry, plum, and red and black currants) to hints of basil.

Tasting

On the palate, it stands out for its dry taste; it is medium-bodied and well-balanced between softness and acidity. Very round, it has a dense texture and velvety tannins. Very elegant.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Faro | Claudio Barbera ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Sicily, Messina

Hectares of vineyards: 1

Fondo dei Barbera

The Fondo dei Barbera estate, located on the hills overlooking the Strait of Messina, is a stronghold of southern Italy’s winemaking tradition and culture. Founded in 1961 by Pietro Barbera, it is now passionately led by his son Claudio, alongside Gabriele Schillaci. Here, in a strip of land nestled between the Tyrrhenian and Ionian Seas, the Faro DOP comes to life, embodying the essence of a territory steeped in history and ancient roots.

The winery's terraces host indigenous varieties like Nerello Mascalese, Nerello Cappuccio, and Nocera—grapevines that trace their roots back to pre-Christian times, preserving a unique and inimitable identity. With just one hectare of vineyards, production is limited but of high quality, a testament to the artisanal dedication that Claudio Barbera devotes to every step, from cultivation to bottling.

Fondo dei Barbera

The year 2008 marks an important turning point for the estate, with the bottling of the first label by Claudio and Salvatore Martinico, initially producing around 1,700 bottles.

Fondo dei Barbera operates sustainably, using organic farming practices that respect the ecosystem and maintain a positive carbon footprint. This philosophy reflects the deep bond between the family and the land, founded on mutual respect and the commitment to preserve the territory for future generations.

Region and territory

A land kissed by the sun

Sicily

A land kissed by the sun

Sicily

A land kissed by the sun

Sicily

Sicilian wine territory is now considered a true continent, thanks to its pedoclimatic variability and rich biodiversity. It is located in the center of the Mediterranean and in the so-called "northern sunbelt," an area between the 30th and 50th parallels north and the 30th and 40th parallels south, where the best conditions of brightness and temperature for vine cultivation are found.

On the smaller islands, given the high temperatures and windy conditions, the typical training system is the "alberello" and its "mixed" versions (for example, on the island of Pantelleria), as well as the "Tendone" system. In the rest of Sicilian territory, however, more than half of the vineyards use espaliers and contre-espaliers. In Sicily, wines with a long history are born, such as Marsala, but also fragrant dessert wines like Passito di Pantelleria and Malvasia delle Lipari, not to mention Moscato di Noto and numerous robust red wines and interesting white wines. There's also Nerello Mascalese, climbing the slopes of Mount Etna.

Messina

The province of Messina is known for its significant wine production. It hosts four of Sicily's twenty-three Denominations of Origin (DOC), as well as the Salina IGT, dedicated to wines produced in the Aeolian Islands.

1. Faro DOC: Centered around the city of Messina, this DOC is renowned for its red wines, primarily made from Nerello Mascalese and Nerello Cappuccio, sometimes enriched with a small percentage of Nocera. The vineyards are located on hilly terrain, with a climate similar to that of Mount Etna but on hills rather than a single mountain.

2. Mamertino di Milazzo DOC: Located in northeastern Sicily, it takes its name from the city of Milazzo and the Capo di Milazzo peninsula. This DOC produces both red and white wines, using varieties such as Nero d’Avola and Catarratto for reds, and Grillo and Inzolia for whites. The wines have a traditional, distinctly Sicilian style.

3. Malvasia delle Lipari DOC: Encompasses wines from the Aeolian Islands, a volcanic archipelago off the northeastern coast of Sicily. The white wines are primarily based on Malvasia Bianca, sometimes with the addition of Corinto Nero.

4. Sicilia DOC: Established in 2011 to promote and preserve Sicily's native grape varieties, this denomination evolved from the previous Sicilia IGT of 1995.

These regions offer a variety of wines that reflect the richness and diversity of Sicilian viticulture, from coastal and volcanic areas to the interior hills.
A land of wine that looks out to the sea

Recommended pairings and dishes

Matching by concordance

An elegant and characterful blend of Sicilian grapes that deserves to be paired with equally aromatic and rich dishes. Simply perfect with traditional local cuisine.

Matching by contrast

The smooth and silky tannins, though well-defined, allow for contrasting pairings with rich and fatty dishes: they cleanse the palate and prepare it for the next bite.

It pairs well with

Pairs well with red or white meats in rich preparations, such as goose breast with red cabbage and marjoram or chicken in red wine; game meats; pasta dishes with hearty sauces; semi-aged or aged cheeses. For vegetarian options, it goes excellently with hearty omelets, such as truffle omelet.

Matching by concordance

An elegant and characterful blend of Sicilian grapes that deserves to be paired with equally aromatic and rich dishes. Simply perfect with traditional local cuisine.

Matching by contrast

The smooth and silky tannins, though well-defined, allow for contrasting pairings with rich and fatty dishes: they cleanse the palate and prepare it for the next bite.

It pairs well with

Pairs well with red or white meats in rich preparations, such as goose breast with red cabbage and marjoram or chicken in red wine; game meats; pasta dishes with hearty sauces; semi-aged or aged cheeses. For vegetarian options, it goes excellently with hearty omelets, such as truffle omelet.

Roast Goose

Roast goose stuffed is a dish from the rural tradition, rather easy to prepare and enriched with chestnuts and figs, potatoes and onions, or other vegetables. Rich in flavor, with excellent structure and aromatic persistence.

Pasta alla norma

Pasta alla Norma is one of the most beloved Sicilian first courses. Its sauce made with tomato, fried eggplants, and sheep's milk ricotta creates a true triumph of flavors and aromas, in the full Mediterranean style.

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