No Trix | Cantine Barbera

DENOMINATION: Perricone Terre Siciliane IGT
TYPE: red
GRAPE: perricone 100%
ORIGIN: Italy, Sicily
AGEING POTENTIAL: 2-3 years
SERVING TEMPERATURE: 10-12° C
GLASS: medium-sized red wine glass
ALCOHOL: 12% vol.
FORMAT: 75 cl

 

THE WINE

TECHNICAL SPECIFICS

FRESHNESS: ◼︎◼︎◼︎◻︎◻︎
BODY: ◼︎◼︎◼︎◻︎◻︎
SAPIDITY: ◼︎◼︎◼︎◼︎◻︎
SOFTNESS: ◼︎◼︎◼︎◼︎◻︎

 

NOTES BY OUR SOMMELIERS

👁 A wine with a brilliant ruby colour;

👃🏻 the nose imposes itself for the intense and "playful" hints of red fruits and geranium flowers.

👄 in the mouth it shows solid and well-integrated tannins, which support a palate with an agile and dynamic body, where spicy notes of ginger and star anise accompany the drink towards a saline and decidedly persistent finish.

 

FOOD PAIRINGS

No Trix pairs perfectly with red meats, first courses and cheeses. Its dynamic and direct palate also accompanies well raw ham, cured meats and medium-aged cheeses.

 

WINE-MAKING AND REFINEMENT

From young vines planted in Tenuta Belicello, in the Vigna del Pozzo vineyard characterised by medium-textured alluvial clay with sandy components and excellent fertility.
The grapes are harvested by hand in mid-September. The grapes ferment spontaneously for 6 days in steel, where the wine has undergone malolactic fermentation. Maturation for 5 months in non-toasted Slavonian oak vats. Spontaneous fermentation without oenological adjuvants and a very low level of sulphur dioxide, to restore the decisive personality of Perricone intact in the glass.
5,000 bottles produced.

 

YOU WILL LOVE IT FOR...

its candour.

 

ORIGIN

TERROIR

Sicily is the southernmost region of Italy and the largest island in the Mediterranean. Around it there are several islands of volcanic origin, while the eastern part is characterised by the presence of Mount Etna.

The climate is predominantly Mediterranean, with hot summers and mild winters. In the coastal area, however, it is subtropical. The climate, in the presence of the high hills, from 500 metres above sea level, in the interior is milder and the average temperatures drop considerably.


Geologically, the Sicilian region belongs to the African plate. The only exception is the north-eastern part, that of Messina, which belongs to the Eurasian plate, formed by the Apennine-Maghreibian chain. The sliding of the African plate underneath the Eurasian one has determined not only the creation of the island's mountainous reliefs, but also the presence of frequent seismic activity, the causes of which are both tectonic and volcanic.
In particular, with the Barbera cellars we are in the Menfi DOC wine zone, one of the most interesting areas of Sicily. A borderland between the Phoenician and Greek worlds, it is the scene of precious biodiversity in an unspoilt corner of Sicily. We are in the province of Agrigento, where, defying the sirocco wind blowing from nearby Africa, reed thickets, sand dunes, dwarf palms, olive groves and vineyards covering some 6,000 hectares dominate.

The DOC area in terms of soil and climate is the result of the combination and interaction of soils typical of the area (alluvial plains, marine terraces, clay slopes and hillsides and marly limestone) and soils (calcareous, silty, clayey, medium-textured, sandy as well as all naturally mixed soils) that make up a unique landscape, characterised in a decisive manner by a typically Mediterranean climate, with temperatures constantly above freezing, even in winter, with rainfall concentrated in autumn and winter, hot and dry summers but adequately ventilated and sunny for an environment particularly suited to the cultivation of vines. Both native varieties (inzolia, cataratto, grecanico, nero d'avola) and great international wines (chardonnay, cabernet franc, cabernet sauvignon, merlot) are grown here.

 

WINERY

Marilena Barbera returns to Menfi after 15 years of study and work away from her homeland, drawn by a visceral bond with Sicily. She takes over her father's business and starts making her own wine, preserving tradition and interpreting it with creativity. He practices organic farming, with the utmost respect for the terroir: in the vineyard he does not use herbicides, chemical fertilisers or systemic products. In the cellar only spontaneous fermentation and non-invasive oenological practices, paying extreme attention to the personality of the grapes. Her wines are the distillate of a territory, interpreted by the strength of the ideas of a visionary winemaker.