Vivam Barbera Ancestral Method Organic Wine

Vivam is an organic red wine made from 100% Barbera, vinified using the ancestral method. Bottled while fermentation is still in progress, it continues its evolution in the bottle, developing a fresh, direct and genuine profile that reflects its territory of origin.

Type: Organic red wine – ancestral method
Grape variety: 100% Barbera
Bottle size: 750 ml
Alcohol content: 13.5% vol
Aging: bottled during fermentation, aged in bottle
Annual production: 1,000 bottles
Serving temperature: 18°C
Note: natural sediment may be present

Vivam is born from the desire to express Barbera through a minimal and respectful winemaking approach. The wine is bottled before the end of fermentation, allowing the process to be completed naturally in the bottle.

This method gives Vivam a fresh and immediate character, with a light structure and easy drinkability. The result is an artisanal wine that preserves the varietal identity and the authenticity of its terroir.

Organoleptic Characteristics

• Color: deep purple red
• Aroma: fruity and floral
• Taste: dry, fresh, lightly tannic

Food Pairings
Vivam pairs well with cured meats, grilled meats, and game dishes, enhancing savory flavors without overpowering them.

Origin & Vineyard

• Grapes sourced from hillside vineyards in the Parco dell’Eremo di Tizzano area, between Casalecchio di Reno and Zola Predosa, in the Bologna hills
• Altitude: 220 m above sea level
• Exposure: North-West
• Location: hillside
• Year of planting: 2017
• Plant density: 3,500 vines/ha
• Soil: silty, calcareous
• Farming method: organic with integrated biodynamic practices
• Training system: spur-pruned cordon
• Pruning: manual

Vineyard practices: mechanical subsoiling, green manuring with legumes and grasses, mowing and incorporation through cover cropping, mechanical inter-row cultivation, manual shoot thinning and suckering, green pruning and manual cane tying.

Winemaking

• Manual harvest in late September
• Grapes harvested in small, ventilated crates
• Destemming of the grapes
• Fermentation in stainless steel tanks at controlled temperature
• Bottling during fermentation according to the ancestral method
• Bottle aging