About this wine
Vineyard and terroir
The Barbera is grown in Diano d’Alba in the Province of Cuneo, on clay soils rich in iron. Yield is 7 tonnes of grapes per hectare, equivalent to 50 hl of wine.
Grapes
100% Barbera.
Vinification
Harvest takes place in the first ten days of October. Alcoholic and malolactic fermentations are conducted at controlled temperature using innovative techniques.
Ageing
The wine spends 4–6 months in stainless-steel vats, followed by 12 months in French oak barriques sourced from Allier and Vosges and four months in bottle before release.
Technical data
Barbera d’Alba DOC. Alcohol: 14% vol.
Tasting profile
A generous, intense and full-bodied Barbera. Aromas of black and red fruit mingle with fine vanilla spice from the French oak. On the palate, tannins are integrated with breadth and softness.
Serving and pairing
Serve at 18–20 °C with red meat, game or mature, strongly flavoured cheeses. Open the bottle one hour before serving.
Label / history
The name arose when Giancarlo, trying to concentrate amid the bustle of the winery, found himself wishing for silence—“silenzio” in Italian.
