The Baratto family tradition in Italy for many generations is to make wine for themselves and the locals in their village. Florindo Baratto immigrated to Australia and purchased bare land in Hanwood. Some of these vines are still producing grapes today.
Located in the heart of Hanwood, New South Wales.
- Meeting / Conference Facilities:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
- Winery Tours:
- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
- Wine Club:
- Lodging / Bed & Breakfast:
Baratto Wines produce traditional varieties such as Merlot, Cabernet Sauvignon, Shiraz, Chardonnay, Semillon & Trebbiano or if you prefer something unique try our Fragolina, Iced Chardonnay or Botrytis Port.
Our wines are seasonal, meaning each vintage is unique due to weather and conditions of that year. After harvest Peter assesses each wine, based on its merits he then decides on the blends and varietals. For this reason stock may be limited and the product list is always changing.
Keeping in mind his European heritage, where family and friends gather together for a glass or two of wine with lunch and dinner, Peter specializes in quality wine packaged in 15 Litre casks with an easy pour tap. They are a popular seller simply because they are great value for money! Baratto Wines brand 15 litre cask is real wine not "wine like product" it does not contain sterilants and is the same high quality as the wine in our bottles.
…. the viticulturists;
…..the packaging company;
…. the cellar door operators; and
…..the sales managers.
Practices & Techniques
We believe the key to “minimal intervention winemaking” starts in the vineyard. Our vines are nurtured and lovingly maintained without the use of pesticides. They are hand pruned and irrigated only to relieve grape stress. All of this ensures a more concentrated and flavoursome fruit. Grapes are harvested when they “taste right”, meaning the berry is at its peak in flavor with a balance of sweetness and acid. Observation is very important for this method of farming.
Just as in the vineyard, the winemaking process is kept as direct and uncomplicated as possible. We prefer to harvest in the early hours of the morning when the grapes are cool and they are all crushed at our winery located alongside the vines. The grape musk and juice is kept at a consistent temperature using refrigeration and like any new parent, Peter is regularly checking on the ferments day and night. Could we expect this dedication from someone not so emotionally involved?
Once made, our wines are packaged on site. In preparing for this, Peter sometimes comments ‘this is where we can stuff it up’. As we don’t use sterilents (E242) or yeast inhibitors(E202) and only minimal sulphur dioxide (220) there is no room for error and a high standard of quality control must be maintained otherwise all the hard work up to this point could be for nothing.