Crops & Transformations

The heart of the farm and winery Barba are the vineyards, spread over 68 acres included in one of the best areas of the territory: Colle Morino, Casal Thaulero and Vignafranca, all belonging to the area of the D.O.C. Montepulciano and Trebbiano d’Abruzzo e della D.O.C.G. Colline Teramane.
Here our wines are created, through careful observation of the best plants, selected throughout forty years of winery running. Since 1993 we have replaced the old, traditional tendone system we used in the sixties with modern VSP Trellis facilities; today the number of strains, ranging from 4,000 to 6,500 per hectare, allows us to lower the single plant-production obtaining a higher quality and a perfect ripening of the grapes.

Between the end of September and the second week of October, our grapes of Montepulciano and Trebbiano are ready to be harvested.


The harvest

The harvest represents a synthesis of the work done in the vineyards during the year: in particular, the rigorous pruning carried out in late winter, the stripping and the subsequent thinning of the bunches in the thirty days prior to collection, give a result in line with the objectives of highest quality. Shared goals with dr. Stefano Chioccioli, the internationally renowned winemaker, to whom we entrusted the technical and agronomic management. Only the best and intact grapes, collected in boxes, will be devoted to winemaking. The period of fermentation, which is crucial to extract from the grapes the sweet and fruity components that determine the pleasantness of the wine, lasts about ten days; for red grapes the must is macerated for a time of variable length, which depends on the type of product.

The cellar

All this takes palce in the basement of the Barba brothers, located in Scerne di Pineto, at the foot of Colle Morino. Made in 1991, it has a total capacity exceeding the company’s production capacity (about 9,000 Hl) and uses the most advanced technologies: the input line of the grapes, redesigned in 2005, has been renewed in all its parts, from the crusher-destemmer to the heat exchanger. The system that controls the temperature of the must allows the smooth running of fermentation, enhancing the aromas; arrays of stainless steel fermentation tanks and conical oak vats complete the cycle of winemaking. Large temperature-controlled rooms are reserved for ageing wine and bottle storage.