Barbichette: A Natural Wine Revolution from New York
Barbichette, a rising star in the natural wine scene, is helmed by César Vega and Louisiane Remy, who focus on showcasing the potential of locally grown fruit through natural fermentation. Their wines are made exclusively from organically sourced grapes from Northern New York's Finger Lakes region, located just 30 km south of Lake Ontario—offering a glimpse into how far north these vineyards are situated.
The duo follows a "nothing added, nothing removed" philosophy, crafting wines by hand using simple, manual methods. No added sulfites, yeasts, chemical additives, or fining and filtering are involved. They are committed to purity, letting the grapes speak for themselves.
One of their signature offerings, Nuit Blanche, is a whole-cluster fermented Riesling from the Seneca Lake appellation. The process involves a seven-day maceration in open-top fermenters, followed by twice-daily punchdowns for an additional two days.
The inspiration for Barbichette was drawn from the parallels between natural wine and specialty coffee. In fact, their first thirty cases of Riesling were made in a Brooklyn coffee roastery before the company took off. By building close relationships with local growers who share their commitment to terroir and quality, Barbichette is creating wines that reflect the unique essence of New York's vineyards.
For more information, visit Barbichette's website or reach out via email at bonjour@barbichette.wine.