Grape blend: Chardonnay, Viognier
Aged: 10 months in Tonneaux barrels
Alcohol content: 13.5% vol
Acidity: 5.3 g/l
Residual sugars: 0.51 g/l
An unusual white, a barriqued white (which is what Barriccato Bianco literally means), aged in tonneaux barrels, unfiltered, creamy, intense, fruity, it seems slightly sweet but is actually dry (approx. 0.6 g/l of residual sugars). To preserve the delicate aromas and good acidity, in the hot summer of 2020 the Viallini picked the Viognier grapes slightly early, because their vines are young and more sensitive, while the Chardonnay vines are older, and have deeper roots with a greater capacity to “seek out” water. The wine remained, as it does every year, in 500 litre oak tonneaux barrels – some new, some already used once or twice – in order to maintain a stable balance of boisé notes. During these 10 months, the lees (yeasts), kept continually in suspension, release aromas and flavour, naturally protect the wine from oxidation – with a minimal use of sulphites – and heighten its aromas.
Tasting – Colour: bright golden yellow, veiled, with orangey highlights due to the particularly marked extractivity and the presence of lees. The nose: pineapple in syrup, dried apricot, hazelnut and acacia honey. In the mouth: soft as if it were sweet (but it isn’t), fresh like a white and dense like a red. A unique wine with an ample and intense bouquet throughout its long aftertaste.
Wine and Food Pairing – It’s an excellent companion for dishes that are fragrant and spicy or slightly hot, such as pasta with peppers, with Peperotta, or with zucchini and saffron, and for seafood dishes such as fish “in guazzetto”, flavoursome soups (spicy Cacciucco, fragrant Bouillabaisse), or couscous “alla Trapanese” with fish. It also appreciates fried vegetables or white meat, and – why not? – oriental cuisine.