Bright straw yellow. Dried flowers, aromatic herbs. Lively, slightly mineral, almondy.

The name Ortrugo derives from Altruga, which means "other grape," because it is a grape variety that was considered less important than the other varieties with which it was blended. Only in recent decades has the production of monovarietal wine begun, which has revalued Ortrugo by also increasing cultivation. It is characterized by a large, cylindrical cluster with round, medium-sized berries, grows best on hilly soils that are not very fertile, and vineyards are found mainly around Piacenza and in the Ardia, Nure, Tidone and Trebbia valleys.

Il nome Ortrugo deriva da Altruga che significa "altra uva", perché è un vitigno che veniva considerato meno importante rispetto alle altre varietà con cui veniva miscelato. Solo negli ultimi decenni è iniziata la produzione di vino monovarietale che ha rivalorizzato l'Ortrugo aumentando anche le coltivazioni. 

The name Ortrugo derives from Altruga, which means "other grape," because it is a grape variety that was considered less important than the other varieties with which it was blended. Only in recent decades has the production of monovarietal wine begun, which has revalued Ortrugo by also increasing cultivation.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Maturation in steel on the lees for 3 months.
<label>Sulfur dioxide:</label>na

Ortrugo Colli Piacentini Doc

Ortrugo

Vasca d'acciaio

Ais Vitae

Slow wine

Gambero

Barattieri, based in the Emilia-Romagna region in the Piacenza Hills, embodies the terroir, local grape varieties and the tradition of Vin Santo in true Piacenza style.

Barattieri - Emilia-Romagna | Enologik

Barattieri

Emilia Romagna

Albarola

Colli Piacentini

Italia

Vigneti località Albarola

Bright amber yellow. Dehydrated apricot, dried fruit, tea leaves. Rich, fresh, sweet, savory.

Vin Santo Albarola is made from Malvasia di Candia Aromatica grapes grown in the Colli Piacentini; the Etruscans already produced wine in this area. It is a very special wine, the grapes are selected and only the best bunches are harvested, which wither on racks with natural ventilation for 60/70. Pressing is done with a manual wine press and after fermentation in steel, the must is put into kegs, some dating back to the early 1800s, where fermentation and aging takes place in contact with the Mother established in 1823. This process lasts ten years to which two years of bottle aging are added.

Vin Santo Albarola is made from Malvasia di Candia Aromatica grapes grown in the Colli Piacentini; the Etruscans already produced wine in this area. It is a very special wine, the grapes are selected and only the best bunches are harvested, which are dried on racks with natural ventilation for 60/70.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of the grapes. Fermentation in steel. Aging in kegs for 120 months, then 24 months in bottle.
<label>Sulfur dioxide:</label>na

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