"...to me natural wine is a wine that has been made without using of chemicals and comes from vines untouched by chemicals... traditional wine is the one that grandpa was making and you continue to do... natural wine is a step further; there is the knowledge that you are not just using chemicals as conscious action that brings life into your territory and acting accordingly... I am not interested in making the perfect wine but to make a wine typical of
its land and territory where its imperfections are part of the beauty in it.." Nino Barraco
Nino Barraco winery was created by Nino (Antonino) Barraco and his wife Angela back in 2004. Nino took over the 7 hectares that his father and Angela's family had and later added some more, to reach ten hectares. The winery is based in the area of Marsala, western part of Sicily, an area of enormous potential, even though way too often from that region, there are wineries devoted to mass produced wines. Nino adventure started some years before, while he was in Palermo as a political science student; in his spare time he started making wine and sold it to a little but quite famous bistro' and wine bar there. That wine was so good that became immediately a cult for the locals. Barraco always focus was to make wine in a natural way and all his fermentations have been since then made on native yeast. While he never sought certification, strict organic practices are enforced both in the vineyards and in the cellar. Wines are very specific to the terroir and varies not only vintage by vintage but noticeably to specific vineyards. Today Nino Barraco winery is one of the most reputable Sicilian producers. Grapes used are the indigenous of the area: Grillo, Catarratto, Zibibbo for the whites and Nero D'Avola and Pignatello aka Perricone for the reds. The new cellar has been completed in time for 2015 harvest and recently Nino has been able to purchase some vineyards that will be strategic to even more unique wines from him. About 40 thousands bottles are made today with the potential to grow to 60 thousands over time.
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