Barbarossa Vigna Spungone
Barbarossa
Where the ancient sea left its breath in the earth. Freshly picked cherry, kirsch, ginger, pink pepper, wild strawberry, a balsamic embrace of sage. It reveals itself slowly and becomes, over the years, more beautiful, deeper, truer.
- At the table
- Mora Romagnola cured meats and piadina
- Ricotta tortelli with butter and sage
- Grilled cockerel with pink pepper
Cherry, ginger and balsamic sage, with the savouriness of spungone: a great companion at the table.
- The cru
- Vigna Spungone — At 250 metres, in the heart of the Conca d’Oro. The soil is spungone: a porous, warm rock, a fossil cliff of shells left behind by a vanished sea. It gives deep savouriness and tension. Planted in 1970.
