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Denis first produced a sparkling wine from Gamay in 2010. The fruit is harvested early and the grapes are gently pressed to obtain a Blanc de Noir. The juice is fermented in stainless steel and after the “prise de mousse” rests for 15 months “sur lattes” before disgorgement. The sparkling wine is finished without a dosage. – thus the name Brut 0. The Gamay comes from a single parcel of vines called "Les Ferneaux" which produces a "tranquil" wine that inspired Denis to make this cuvée. Denis is the only producer in Saint Pourçain to make a méthode traditionelle as a Blanc de Noir.
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The appellation of Saint-Pourçain is situated in the center of France, in the Allier department and is considered part of the Centre-Loire.This region is better known to wine professionals for its forests of prized oak trees used in barrel production than for its wines. The appellation, ranging approximately 5 kilometers in width and 30 kilometers in length, spreads throughout 19 communes with vineyards planted on a series of hillsides to the west of the Allier River. The history of vineyards in this area dates back to before the Romans, when the Phoenicians settled here and planted vines. In fact, they claimed to have civilized the barbarians with wine. During the 13th and 14th centuries the wines of Saint-Pourçain were highly esteemed. They traveled up to Paris via the Allier and Loire rivers and were favored by Popes, royalty and the aristocracy alike. By the end of the 18th century the vineyards of Saint-Pourçain covered more than 8,000 hectares. Today the vineyards total 600 hectares. The appellation received AOC status in 2009.
Denis Barbara farms several separate parcels of land totaling 8 hectares. Two thirds of his production is in red wine. He works alone except for the harvest and does much of the vineyard work by hand. He keeps his yields very low by bud pruning “ebourgeonnage” in the spring and green harvesting in the summer after “veraison”. He cultivates grasses between all the rows and does not use insecticides, pesticides or chemical fertilizer in his vineyards. All of his wines are fermented with indigenous yeasts.
- Wine Traditions
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