New Barbichette

08/10/24
Our NY neighbors at Barbichette continue to make magic with their newest release.
Coming from some of the best farmed vineyards (and most famous names) upstate, they’re framing our state’s best appellations in a brand new way. All of the wines are without sulfur, added yeasts, chemical additives, fining or filtering – they’re bottling naturally made New York wines at their best. And, as you’ll see with all the wines below, adding to their lineup in exciting ways.
If Barbichette is new to you, check our full ‘22 profile of them here. The winery is the work of César Vega and Louisiane Remy. They started in the corner of Vega’s coffee roaster in Brooklyn – Café Integral – and have grown the operation north to Dundee, NY, to be mere miles from their vineyard partners. The new space is a clean, blank canvas for making pure fruited natural wines.
 
Sourcing from some of New York's top sites, they’ve been able to keep sourcing tight to organic and biodynamic vineyards. The most famous source being Hermann J. Wiemer, who started the conversion of their 'HJW' vineyard to biodynamic in 2015, finalizing the work to the entire site in 2020.
 
The new releases below serve as a reminder that New York grows world class fruit.
We’re the third largest wine producing state, with the Finger Lakes region being the highest quality growing area – one of the very few preeminent cool climate regions in North America. The glacial lakes (like Italy's Lake Garda) are as deep as 600 feet and store the essential heat needed to produce pristine fruit. You feel every inch of that crisp and pure fruit in this newest release.
 
THE WINES
All three wines below are new cuvées. Two of which are from Pinot: a luminous direct to press rosé and an eye-opening whole cluster red. And, a macerated muscat white that serves as an ode to (and reminder of Cesar’s stage with) Matassa in the Roussillon. Winery tech on our site but in short everything below is natively fermented without fining, filtration or sulfur.