Claudio Barbi founded his own winery in Orvieto in 1973, at the age of just 25. He had been searching for a winery for some time where he could fully focus on quality wines when he came across the abandoned Decugnano estate in Orvieto. This estate stood out for its beautiful terroir, so he decided to purchase it and rename it Decugnano dei Barbi. The winery has 32 hectares of vineyards planted with various grape varieties, including Grechetto, Procanico, Vermentino, Sangiovese, Montepulciano, and Syrah. The grapes come from various vineyards in Orvieto, Umbria.
The sandy, light-colored, calcium-rich soil provides an ideal environment for vines. The clay component, though limited, helps retain water during particularly dry seasons, while calcium provides the ideal micronutrients for grape development. In addition to the soil structure, other key factors for growing quality grapes include an ideal microclimate, consistent ventilation, and a wide temperature range between day and night, essential for preserving acidity and aromas. The grapes are harvested by hand. Once in the cellar, they are destemmed, immediately cooled, and pressed. Fermentation, separate for each varietal, takes place in steel vats for approximately 15 days at a temperature of 14-16 degrees Celsius. A small portion (5 percent) is fermented in barriques and undergoes malolactic fermentation. The wine is aged in bottle for a year before being released for sale.
The aroma is rich and fresh, with white fruit and a hint of minerality. The taste is full, fresh, beautifully balanced, with good acidity and a mineral finish. The harvest is entirely hand-picked and rigorously selected.
