Tasting Notes
This is pretty "out there"! A blend of 90% Barbera and 10% Croatina from the Parma Hills in Emilia-Romagna (Italy). A rich and intense fruit profile followed by a very savoury, tart and tannic back palate. This is a mouthful that requires adequate food to bring it's greatest feature to the forefront - it's structure. Organically grown and naturally made. Bold, structured. Recommend serving it with meat dishes high in fat - Chris L
Podere Pradarolo is a small, naturally minded estate nestled in the hills of the Ceno Valley, near Varano de’ Melegari in Emilia-Romagna. Purchased by the Carretti family in 1972, the property gradually shifted to viticulture from 1989 onward; today their vineyards lie at 250–500 m altitude on calcareous clay and loam soils, with only about five hectares planted among their sixty hectares of land. They practice certified organic farming (using only copper and sulfur) and emphasise biodiversity and natural balance in the vineyard. In the cellar, fermentation is native and macerations are long—white and red wines both see skin contact often lasting from 30 days up to nine months or more—while no fining, filtration or added sulfur is used. Podere Pradarolo works with indigenous varieties (Malvasia di Candia Aromatica, Barbera, Croatina, Termarina) and crafts wines that are aromatic, textural and rooted in place, honouring traditional methods with a contemporary natural wine sensibility.
| Product Type | Wine Red Barbera |
| Volume | 750ml |
| Country | Italy |
| Region | Emilia Romagna |
| Sub Region | Parma Hills |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |