Marco Barba Barbabolla 2022

Marco Barba, a key figure in the Barbaboyz collective, operates in Gambellara, Veneto, crafting wines at the Giovanni Menti Winery. The collective, formed by a group of friends including Marco and Stefano, is distinguished by its passion for biodynamic viticulture and respect for nature. They manage small plots of vineyards, initially abandoned and now owned by elderly widows, located in the diverse terrains of Lonigo and Gambellara.

Marco Barba's winemaking is defined by low-intervention techniques, and the production embraces biodynamic practices. Annually, Marco produces around 40,000 bottles of Marcobarba wine, which includes a variety of types such as fizzy white, still white, red, sparkling wine, and grappa. This diverse range is a testament to their commitment to producing raw and authentic wines from clean and genuine grapes.

The Marcobarba brand, developed by Marco and Stefano Menti, revolves around the concept of producing pure and genuine wines. Their wines, made from a mix of grape varieties, some known and others less so, are special and appreciated globally for their authenticity and adherence to natural winemaking principles.

Marco Barba and the Barbaboyz's journey from a casual project to a significant venture in the wine world highlights their dedication to producing straightforward, genuine wines that reflect their rustic and irreverent spirit, coupled with a great heart.

Located in north-eastern Italy, Veneto boasts a deep-rooted history that extends from its early days under the Roman Empire, transitioning through the influential Republic of Venice, and later becoming part of the Austrian Empire until its annexation to the Kingdom of Italy in 1866. This historical legacy positions Veneto as a significant region in Italy's cultural and viticultural narratives.

Geographically smaller than some of Italy's renowned wine-producing regions like Piedmont and Tuscany, Veneto is, nonetheless, the country's top wine producer. Its terroir is varied, with distinct geographical zones each offering unique climatic and soil conditions. To the northwest, the alpine foothills border Lake Garda, while the eastern region hosts Valpolicella, renowned for its red wines. Further east lies Soave, Gambellara, and the Colli Euganei region near Padua, known for distinct white varietals. The region spans 90,000 hectares, with 35,400 hectares designated as DOC. Notably, the last two decades have seen an increasing interest in organic and natural wine practices in Veneto.

In Veneto, the spectrum of wines is broad, with a focus on both red and white varietals. Red wines prominently feature grapes such as Corvina, Rondinella, and Molinara, essential for producing the celebrated Amarone, Ripasso, and Recioto wines. On the white wine front, Garganega is the foundation of Soave, exhibiting characteristics of citrus and almond, while Glera, previously known as Prosecco, forms the base for the eponymous sparkling wine. Pinot Grigio and Trebbiano di Soave further diversify the white wine portfolio. The synergy between Veneto's wines and its regional cuisine, ranging from seafood delicacies of the Adriatic to traditional dishes like bigoli pasta, underscores the region's rich gastronomic heritage.