Marina Palusci - Dobbiabarba
A collaboration with Maurizio Donadi of Casa Belfi, Doppia Barba is made of 100% Trebbiano, macerated with the skins for 2 weeks in amphorae. A second fermentation in bottle is started by adding fresh must from the new harvest. Light-bodied, thirst-quenci
Marina Palusci – Doppia Barba NV
A collaboration with Maurizio Donadi of Casa Belfi, Marina Palusci’s Doppia Barba is made of 100% Trebbiano, from planted on clayey, calcareous soil at 260 metres altitude. After a manual harvest at the beginning of September, the grapes were destemmed and placed into amphorae to macerate with their skins for 2 weeks. Fermentation took place with indigenous yeasts, without additions, after which the wine was transferred to stainless steel tanks. The next year, part of the new harvest is added and it is bottled immediately, with no sulphites added. After a second fermentation in bottle, it is aged on its lees for two years before being put on the market.
Marina Palusci’s Doppia Barba has an cloudy, straw-yellow color with an intense, slightly yeasty nose, filled with aromas of yellow fruit, flowers, bread crust. On the palate it’s light-bodied, thirst-quencing and subtly effervescent, with notes of yellow apples, brioche, lemon peel and a touch of minerality. Pairs perfectly with white meats, fresh cheeses or with a dish of raw fish.
About Marina Palusci
In the hills of Pianella d’Abruzzo, located in Italy’s Pescara province, Azienda Agricola Marina Palusci makes world-renowned olive oil, to be found in more than a few Michelin-star restaurants. Less known is that Marina’s son, Massimiliano d’Addario, makes terroir-driven wines from the four hectares of vines they also own. He produces a fresh, gluggable style of wine that expresses a deep love for their land. His winemaking philosophy is decidedly natural: intervening as little as possible in his organically-farmed vineyards and cellar, relying on indigenous yeasts and eschewing filtration or additions.
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