RARE GRAPE VARIETAL RESOURCE

History: Making extremely dark wines with refined tannins, Barsaglina is an important native Italian niche wine grape variety grown in Tuscany and Liguria, mostly in the province of Massa and Carrara.

By the late 20th century, the Barsaglina grape was considered on the verge of extinction, largely because it was believed to impart unpleasant aromas to the wine, even emitting bad odors that discouraged drinking. Paolo Storchi help revive the variety by making it a significant component in a blend at Podere Scurtarola in Tuscany.

In reality, the unpleasant odors were due to deficiencies in traditional winemaking techniques where it was cultivated, so much so that accurate vinifications disproved these rumors. In the early 2000s, the cultivated area of Barsaglina was only 30 hectares. It has been demonstrated that the Barsaglina grape has morphological similarities with the better-known Sangiovese, suggesting a close relationship between the two varieties.

Officially registered in the National Catalogue of Vine Varieties since 1970, it is a grape variety that has good production, is resistant to all adversities but suffers greatly from powdery mildew. The wine obtained from Barsaglina has a high content of anthocyanins and phenols, making it tannic and intensely colored.

When vinified with care to avoid reductive notes, Barsaglina produces an almost impenetrably dark wine with a savory, delicately herbal character. The aromatic profile is centered on dark berries and black plums, supported by a firm structure and bright acidity. Though powerful, the wines are not overly heavy, and its delicate nature also makes it well-suited for producing elegant and flavorful rosato (rosé) wines.

Sources: (https://www.quattrocalici.it/); (https://winesafariitalia.com/ ) (https://everything.explained.today/Barsaglina/ )

VIVC: http://www.vivc.de/index.php?r=passport%2Fview&id=1013

Parentage: Visparola &?

Tasting notes: The nose recognizes aromas of berries, currants, and violets.

In the mouth, the wine has good body and presents acidity that allows for good aging. (https://www.quattrocalici.it/)

Food Pairings: Barsaglina wine pairs best with regional Tuscan dishes:

• Cima alla Genovese: Rolled veal stuffed with eggs and vegetables matches the wine's acidity and structure.
• Wild Rabbit: Stewed with olive oil, tomato, basil, and white wine to highlight the grape's red fruit and herbal notes.
• Roasted Lamb: Rack of lamb served with garlic and herb-roasted potatoes.
• White and Red Meats: Simple roasted poultry, pork, or grilled red meats.
• Fatty Fish: Rich or oily fish recipes prepared with savory herbs.
• Cheese: Medium-aged cheeses and regional Tuscan pecorino.
• Soups: Hearty vegetable or bean-based soups.

Sources: (https://www.wine-searcher.com/grape-2146-barsaglina ); (https://piandaccoliwine.com/product/barsaglina-del-rinascimento/?lang=en )

Production areas: Candia dei Colli Apuani DOC, Toscana IGT, DOC Colli di Luni. Val di Magra IGT, Barsaglina IGT

Producers: https://www.autoctovino.com/grape/barsaglina-massaretta/

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