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Microcosmo, 2018

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Sicily - Italy
Perricone, Catanese
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From the Grower
"The vineyard is planted with dominant Perricone and a few vines of Catanese, a local ancient clone, mixed in a traditional field blend that is the proof of a possible natural equilibrium created by harmonic varietal interdependence. Microcosmo has a ruby color, often lighter than many other Sicilian reds. To the nose, complex aromas of red ripe fruit merge into sweet bay-leaf and oriental spices: cinnamon, ginger, incense and star anise, then dried fruit, baked black olives, and salted capers. It is dry and very persistent to the palate. This is an old school wine: the more you keep it, the more you will enjoy it."
vineyard Vineyard
  • Organic (certified)
  • Grape Percentage: Perricone 90% Catanese 10%
  • Average age of vines: 15
  • Soil type: Clay
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: Low sulphites: 28 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: 12.5%
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak, Stainless Steel
  • Bottle weight: 400

Additional Information

Grapes are handpicked end of August. The wine ferments spontaneously with the skins for 8-10 days in stainless steel tanks. Malolactic is spontaneous in old barriques. The wine refines for about 3 months in French tonneaux and for one more year in stainless steel tanks.
My name is Marilena Barbera, and I am proprietor and winemaker at my boutique winery based in Menfi, Sicily. I believe in organic viticulture and agro-homeopathic protection of my vines, and I strive to make wine in a natural way, respecting the main elements that make terroir here so special: the sun, the ocean and the sea breeze. I use wild yeast for all fermentations - both spontaneous and from pied-de-cuve - and avoid any additives and winery practices the may alter the influence of terroir, and the personality of each grape variety. My wines do not contain GMO, nor animal derived elements, and are suitable for vegans. I do not use concentration, micro-oxygenation or other invasive procedures: my wines are not fined, stabilization is performed by only using cold temperature, filtration is very gentle (never below 5 micron) or totally avoided, and sulfites are always at the minimum possible level. All processes are monitored in order to implement quality and traceability, and to guarantee environmental respect.
  • Sicily, Italy
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