Place: Dogliani - Piedmont, ITA

Variety: Barbera

Farming: Organic

Three centuries before Alessandro Barosi and Amalia Battaglia began restoring Cascina Corte, Ignazio Corte—the aristocrat after whom the homestead is named—began the same process. It wasn’t, however, until after the second world war that vines were planted here.

Dogliani is of course the spiritual homeland of dolcetto, but the current custodians see potential for their organically-farmed vineyards beyond a monovarietal sea. To that end they have planted plots of barbera, freisa, nascetta and riesling that burrows its feet straight into limestone.

This is barbera from 20-year-old vines from clay-limestone soils. It is fermented in amphora then raised in the same vessel for eleven months, with an additional two in bottle before release. A contradiction of texture defines this unique wine: it is both airy yet dense in the mouth, a quality imparted by fermentation and ageing in amphora. A vinous curio.