Barbicaia Rosso di Montepulciano 2019 CACOFFER A traditional method where the

A traditional method where the quiote is cut before it blooms

a hallowed site generating wines as refined as neighboring Volnay

Honeyed muesli

fermented only with native yeasts for a natural

Subtle notes of just ripe forest berries

Barbicaia Rosso di Montepulciano 2019 CACOFFER A traditional method where theFrom a single half hectare plot in Montepulciano, Marco Barbi makes only about 3,000 bottles of this a year, genuinely scarce, hand farmed Sangiovese. The name comes from local dialect for the tangle of vine roots that surface from the ground, which tells you how close to the earth this operation runs. It's the young, fresh, declassified sibling to Vino Nobile: fermented with wild yeasts, aged mostly in seasoned wood, and built to drink now rather