Our company covers a total area of more than 100 hectares, with 55 hectares dedicated to specialized vineyards situated on hillside slopes characterized by a unique microclimate influenced by Lake Corbara. The soils combine volcanic and sedimentary origins with a calcareous-clay composition, featuring stratifications dating back to the Eocene era. These characteristics lend our wines aromatic complexity, balanced acidity, and unmistakable—often marine—mineral notes.
The naturally low fertility of the soil induces the vines to produce grapes of extraordinary quality without any forcing. All our grapes come exclusively from our own vineyards, and each plot is vinified separately to respect the distinct traits of every variety.

Our family oversees every stage of production, from the grapes’ arrival at the winery to vinification and bottling. The cutting-edge technology in our cellar is designed to respect and enhance the wine’s natural evolution without resorting to chemical treatments. The result is wines that celebrate authenticity, genuineness, and drinkability.
The winery, centrally located among the vineyards, is of recent construction and continually updated with the most modern technologies. Annual production stands at around 250,000 bottles.

Barberani embraces the principles of organic farming, going far beyond legal requirements. We have significantly reduced the use of copper and sulfur, supplementing them with natural solutions that strengthen the vines’ resistance. We use only organic and plant-based fertilizers, recycling the organic waste from the vineyards—such as shoots, stalks, and prunings—to enrich the soil.
Controlled cover cropping and the annual sowing of selected seed mixes improve the soil’s organic structure, reduce erosion, and promote biodiversity. We firmly believe in natural viticulture, employing traditional techniques such as green manuring with cereals and legumes and treatments based on plant-derived substances.

Technological innovation plays a key role: using meteorological and phytosanitary forecasting tools allows us to reduce the number of interventions during the growing season, further improving sustainability.

Within our 100 hectares, 40 hectares are occupied by tall forests, a true green lung absorbing over 240 tons of CO2 per year. This area is a haven for wildlife, including wolves, porcupines, badgers, and numerous birds of prey. Our vineyards, located in the Tiber River Park, coexist in harmony with a rich and balanced ecosystem, where nature guides every process.

In 2013, Barberani won first place in a national competition organized by the Ministry of Agricultural Policies for research and development projects, initiating collaborations with the University of Tuscia. Technologies such as biosensors for the early detection of pathogens and the use of activated oxygen have revolutionized vine protection and the production of wines without sulfites.

Every stage of the enological process is directly supervised by our family at the winery in Baschi. The grapes, harvested by hand with the utmost care, arrive at the cellar within 20 minutes of picking, preserving their freshness and integrity to the fullest. Rapid transport to the winery and meticulous attention to detail ensure musts of the highest quality. Once they arrive, the grapes undergo careful destemming, a process that removes the stalks and allows us to work exclusively with the berries. This ensures no contamination from the green parts of the plant, preserving purity and organoleptic quality.

Such meticulous attention in every operation yields top-quality musts—from the delicate “free-run juice” to the final pressing. Processing is carried out with the utmost respect for the grapes: cold cryomaceration, conducted at near-zero temperatures, naturally enhances the musts’ primary aromas without compromising the skins. This method eliminates the need for industrial additives or chemical products in the pre-fermentation phase, ensuring maximum naturalness.

Fermentations are managed with extreme precision: daily monitoring ensures constant control and minimal use of sulfites, reducing any potential risk of allergic reactions and improving the wine’s drinkability. Every treatment is purely physical, with no chemical interventions, thus preserving the authentic character of our wines and ensuring their genuineness, longevity, and drinkability.

This approach reflects an ancient tradition: the Etruscans, in their cellars dug into the tufa rock of Orvieto, already employed advanced techniques such as temperature-controlled fermentation in underground levels (around 18°C), natural decanting in cooler areas (around 8°C), and storage in the depths of the earth. Today, we revisit these techniques using modern technology, blending history and innovation to create unique, authentic wines.

Respecting health and natural principles, our winery has developed a unique process to produce wines with no added sulfites. The idea started in 2006, when we began a fascinating research project aimed at eliminating sulfites from the production process, while ensuring elegance, longevity, and stability in the wines. This challenge led us to create VINOSO, an Umbria IGT white wine that represents a revolution in the wine landscape.

Our method begins with a rigorous sanitization of both the grapes and equipment, using activated oxygen, a natural compound approved by EFSA, HACCP, and organic farming regulations. Free of synthetic chemical agents, this treatment ensures total safety and soundness of the grapes. During vinification, every step is carefully managed to minimize oxygen exposure, maintaining a reductive environment that preserves the wine’s integrity.

Grechetto grapes are rich in polyphenols, which act as powerful natural antioxidants. Temperature control and careful management of the lees during fermentation help retain aromas, flavors, and stability. The result is a wine not only free of added sulfites but distinguished by freshness, authenticity, and longevity, fully representing the terroir and its traditions.

In autumn, the vineyards of Orvieto Classico are often cloaked in dense morning fog rising from Lake Corbara, creating a unique natural spectacle. Under these particular microclimatic conditions, a rare and precious phenomenon occurs: Botrytis Cinerea, a microscopic fungus that can transform into “Noble Rot,” provided there is a perfect alternation between nighttime and morning humidity and mild, breezy afternoons. Only a few territories in the world can offer this equilibrium, making our Orvieto Classico a true rarity in international wine production.

Thanks to Noble Rot, tiny pores form on the grape skins, causing gradual dehydration of the fruit while concentrating sugars, acidity, and aromatic compounds. The result is an extraordinary raw material that yields incredibly dense musts, rich in intense, complex aromas and offering a unique balance between sweetness and freshness.

Harvesting grapes affected by Noble Rot is an extremely delicate operation, carried out entirely by hand and in multiple passes. With great skill and expertise, our team selects only those clusters at the ideal level of botrytization, leaving the others on the vine for further ripening. Anywhere from three to six harvest rounds, spread from October to December, may be required to pick each cluster at its perfect moment.

This artisan-level attention results in musts of exceptional quality, where high sugar content blends harmoniously with bright acidity, ensuring wines of great longevity and extraordinary complexity.

Fermenting Noble Rot grapes is a slow and controlled process that can last several weeks. This extended time allows the aromatic and flavor richness that characterizes our wines to fully develop. Fermentation stops naturally, leaving residual sugar that imparts softness and depth.

Our botrytized wines stand out for their unparalleled aromatic bouquet, where notes of dried apricot, acacia honey, saffron, dried figs, and a hint of candied citrus peel intertwine with an elegant mineral freshness. On the palate, they offer remarkable persistence, with sweetness balanced by vibrant acidity, making them perfect for pairing with blue-veined cheeses, custard-based desserts, or for savoring on their own as meditation wines.

Producing botrytized wines is a source of great pride for us and represents our unbreakable bond with the land. It is a process that combines tradition, innovation, and artisanal expertise, projecting us into the future without ever losing sight of our roots. These wines continue to captivate palates around the world, confirming Orvieto Classico as one of the most renowned regions for Noble Rot.