VILLA BARBI BIANCO ~ Orvieto Classico DOC  ~ HISTORY Nestled outside the medieval town of Orvieto, the Decugnano estate has long been associated with winemaking. Records dating from 1212 confirm the presence of monks who dedicated themselves to the cultivation of local vines. The land remained under the ownership of the Church until the unification of Italy in 1861, when the estate was sold to private investors. In 1973 it passed into the hands of the Barbi family, wine merchants since the 1920s, whose work has elevated the quality of the estate’s wines to new levels and gained international recognition for the protected designation of origin of Orvieto Classico DOC.  ~ VINEYARDS Decugnano dei Barbi comprises 63 hectares in total, of which 33 hectares are under vine and 13 different grape varieties are cultivated. In contrast to the rest of the Orvieto Classico DOC area the soil is of marine origin, dating from the Pliocene epoch. The oyster fossils and seashells that can be found scattered throughout the vineyard are testament to the presence of an ancient sea. Light in colour and rich in calcium, the soil provides the perfect growing environment for the vines. The clay component ensures adequate water-holding capacity for the dry season and calcium provides vital micro-nutrients for berry cell wall development. This soil structure is complemented by a unique microclimate, with constant ventilation and marked diurnal temperature variation, essential for the retention of acidity and aromas. As a result, our wines exhibit a characteristic minerality and freshness.

light in colour

Grape	%
Grechetto	50
Vermentino	20
Sauvignon Blanc	20
Procanico	10

Pronounced aromas of golden apple and chamomile.

On the palate, crisp acidity is balanced by mature fruit and a savoury texture with a refreshing, zesty finish

At least 7-8 years. In certain great vintages could cellar for 10-15 years. The best time to consume it starts with the 3rd year of age.

Shell fish, oysters, pasta with vegetables or some white meat.

Grapes were picked at night between the end of August and the beginning of September and immediately underwent gentle pressing to avoid phenolic extraction. The yield per hectare was 8000kg, the ratio of grape yield to must was 68%. Fermentation was carried out in temperature-controlled stainless steel tanks for 10-12 days, at 14°C.