who grows the grapes at Nino Barraco? who makes the wines?
Nino started the winery with his wife Angela and they make all decisions from the vines to the cellar.
what wines do they make at Nino Barraco?
The wines at Nino Barraco are unlike anything else in Marsala and can surprise people whose expectations are of thinner, less expensive, unremarkable wines. There are many parallels here to the world of Muscadet where expectations can be so low and pleasure can be so immense if one seeks out single vineyard bottlings and conscientious farmers.
Whites from the local Catarratto and Zibbibo grapes, both of which will surprise anyone familiar with the thinner versions normally produced in Sicily. Nero D’Avalo and Pignatello are the red grapes, both of which are fermented in stainless steel to showcase the grape alone. In each case, the result is a wine that is slow to open and reveal itself, but which is very much worth the wait. The Pignatello is unlike any red we sell, and unlike anything we’ve tasted. Read more detail here: Nino Barraco via VinUS.
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when did the Nino Barraco winery start ?
A college student walks into a wine bar…
where is Nino Barraco’s winery?
“In an area where the proximity to the sea and high temperatures are present, bringing low acidity to the grapes and furthermore with the presence of scirocco (a hot wind blowing from North Africa near desert) just before harvest time, it is necessary to re-think the vineyards management the ratio between leaves and grapes, by doing basically the opposite of what vines made to make Marsala wines used to do in the past generations. Green harvest is a must, canopy management by leaving more leaves as well.”
why is Nino Barraco a Candid Wine?
Nino’s wines are of great interest to us at Candid precisely because they are so different that what most growers choose to produce in the area. Simon Woolf of The Morning Claret describes his first experience with the wines thusly:
The Baracco expressions of traditional West Sicilian varieties (also Catarrato, Inzolia, Nero d’Avola and Perricone) are bold and unusual. The Grillo has 4 days of skin contact before being allowed to ferment naturally – no added yeasts, no temperature control, and virtually no added sulphur. It’s a dark amber colour, with delicious spicy complexity and a terrific fresh salty finish.
The wines are as delicious as they are surprising.
how are Nino Barraco’s wines made?
Importer Paolo Bernardi of VinUS describes the process, which is more or less the same for all the reds.
“Grapes are destalked and the grapes are left macerating for 4 days average in the tanks. After this, grapes are squeezed, via a basket press, and the juice is then moved to a tank where the fermentation takes place by itself. Wine then goes through malolactic in the same tank. Only at the completion of the malolactic, Nino will add a minimal amount of sulfites to stop any further spoilage. The wine then rests in tanks until May when it gets bottled, without filtration or clarification.”
The results are unexpected. The wines have a depth and a richness that lead us to think that they were fermented in neutral oak as they are far more generous than most. If you’ve enjoyed one of Ecu’s Granite bottlings and know how much more layered and powerful the single vineyard expression of Melon de Bourgogne can be as compared to most Muscadet, you will be prepared for the difference between Nino’s wines and those of his neighbors.