Muffato Barberani Calcaia Doc Bio Cl 50

On autumn mornings, a thick fog envelops the Orvieto Classico vineyards. In this unique microclimate, the grapes are gradually attacked by a specific mold, "Botrytis Cinerea," which, under certain weather conditions, transforms into "Noble Rot." Morning humidity alternating with mild, breezy afternoon temperatures are the essential conditions for this magic to unfold. This mold feeds on the fruit's liquid content from the outside, where it takes root, dehydrating the berry, concentrating its sugars and acidity. "Botrytis Cinerea" thus enhances the wine's sensory complexity, giving it unique and unmistakable aromatic and flavor notes. Harvesting requires at least five or six successive harvests, repeated at different times, spread between October and December, to harvest only the fruit infected with "Noble Rot" and leave the unripe ones on the vine. The resulting musts are particularly dense, rich, and fragrant. Subsequent fermentation occurs slowly and steadily over a prolonged period and then stops naturally. The first vintage produced was 1986, but experimentation with this unique type of rot actually began in the late 1970s, thanks to the research and passion of Luigi Barberani.