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2019 Marilena Barbera Coste al Vento

Marilena Barbera is a young and enthusiastic booster of natural winemaking and indigenous Sicilian varietals, based in Menfi on the southwestern coast of Sicily. Her vineyards lie in a flat alluvial plain that runs to the sea, less than a mile away to the south. The temperate effect of the ocean on the vines is key here, under the hot Sicilian sun, as are the breezes that blow through the vines constantly, keeping pests at bay and bringing a salty tinge to the grapes.

Marilena is the third generation in the Barbera family to work the vines. Her grandfather planted inzolia (aka ansonica in Tuscany) in Menfi way back in 1920. Grillo is, at least according to some (including Marilena), native to the island, and is perhaps most well-known (or at least most drunk) as the main varietal in Marsala wines (inzolia is also used in Marsala). Marilena's grillo comes from her Al Pozzo vineyard, the primary vineyard parcel she owns, which is thick with clay, providing for rich, ripe grapes.

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This 2019 has spiced tangerine and mandarin orange, dried fruit (apricot, mango, etc) and raisins, with Marsala-like aromatics, walnut/hazelnut plus floral, and a tiny hint of spices with a touch vanilla, alongside green tea tannins. The finish is very dry, with nice acid, a well-balanced, spicy white. Drink it with seafood! Clams, fresh fish!

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Producer: Marilena Barbera

Name of Wine: Coste al Vento

Vintage: 2019

Region: Sicily, Italy

Appellation: Menfi DOC

Varietal(s): 100% grillo

Agriculture: certified organic and biodynamic

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Vineyard/Winery Location: Menfi, Sicily, Italy

Vineyard Name: Al Pozzo
Vineyard Size: 8 hectares

Soil Type(s): alluvial clay 

Altitude: sea level
Exposure: north-south

Trellis system: Guyot

Age of Vines: 4 years

Graft Selection: massal
Harvest: hand harvested / first two weeks of September

Yeasts: native yeasts

Maceration: skin contact for 12 days
Alcoholic fermentation: in stainless steel
Malolactic fermentation: yes or partial 
Élevage: 6 months in stainless steel, on the lees

Fining/Filtration: no / no

Sulphur: 37 mg/L total

Acidity: 5.83 g/L
Alcohol: 12.5%

Production: 275 cases
Closure and bottle: natural cork, 750 ml, Burgundy bottle

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Service Temperature: 48-55 F

Drink: now to 2024

Decant: no

Pairing: shellfish / fresh grilled fish / spaghetti carbonara

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