Meet the Winemaker : Fabrizio Iuli of Piedmont

Iuli 'Barat' is made of 100% Baratuciat, a nearly-extinct variety originally from the Val di Susa, west of Torino in the Italian Alps of Piedmont. In the area’s dialect, the name means ‘the cat’s testicles’, in reference to its oval-shaped berries. Made from organic vines planted in 2015, this 2018 is the winery's the 1st release. Fermented naturally and spontaneously with very low sulfites and aged in concrete, look for licorice, tangerine oil, vanilla, hazelnut, lychee and spiced ripe pear flavors with a great texture, oily but clean crisp and delish. This is stunning. Reminds us of an excellent chalky Chenin in both fruit flavors and fresh acidity.

Located in the town of Montaldo in the far north of Monferrato, Iuli is an organic farm and winery, owned by Fabrizio Iuli. Today only 92 people live in his little hometown, a charming, soulful place where we had the good fortune of visiting on one of our European wine buying trips. Monferrato is the home of many of Piedmont's top Barbera wines, which Fabrizio crafts from his old vine organic vineyards, but he also makes this gem made of 100% Nebbiolo. Named Malidea, which translates to 'Bad Idea', since who would wish to make Nebbiolo in the 'Land of Barbera'? But Fabrizio wanted the challenge so in 1999 he planted these vines. The south-facing vineyard was harvested in mid-September in 2017, nearly a month earlier than usual due to the drought conditions of the vintage. Vinified in concrete with 21 days of maceration, aged 16 months in large French oak 2500 L casks, then aged in bottle for 6 months before release. Only 4200 bottles made.

This 'Umberta' is the first wine of the estate; the name comes from the fact that 'Umberto' is one of the most common names in Piedmont. 'King Umberto' who was born in Torino was the son of the first King of unified Italy in 1861. The 'Umberta' is made of 100% certified organic Barbera and aged in stainless steel. Unfined and unfiltered, Fabrizio only makes about 1000 cases per year. Rich, ripe and zesty red and black fruit aromas lead to plush black raspberry, licorice and plum flavors on the palate. This is one of our house reds to serve with just about anything calling for a red. We have officially become obsessed with Barbera, naturally from Piedmont, and hope the world will discover its virtues!

Fabrizio Iuli calls himself a barberista, for his love, focus and dedication to the Barbera grape. Rossore, named after the color Barbera puts in your cheeks, was in reality the first wine Fabrizio ever produced in 1998, and the predecessor to his Barabba label. He blends 100% organic estate fruit into the Rossore, including fruit from Barabba, his ancient plot of Barbera. The result is a wine with a ripe, chocolately nose followed by a palate packed with flavor, ripeness and underlying acidity and tannin. The Barabba vineyard is his oldest plot of Barbera, with vines planted in 1930 and 1960, located on a steep, rocky hill with a limestone core. The core of the blend is from vines planted between 1980-1998 from south-facing parcels. Rossore is aged in concrete and large French oak casks of 1700-2500L for 25 months, followed by 6 months in bottle. 11,000 bottles made.