Silvio Giamello Barbaresco Vicenziana 2014
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Like most families in the Langhe, the Giamellos started out with a polyculture estate that included small parcels of vines, grain, forest, and pastures where their animals grazed. This continued for three generations until the 1950s, when farm life became less profitable and many families left the area to find factory work in the cities. Brothers Luigi and Ercole Giamello stayed but launched a trucking company to supplement their income—the first motorized transportation service in the area—and in their absence their mother took care of the daily vineyard work, wisely replanting much of their land to vines. When the economy improved in the ‘70s Luigi was able to return to the estate full-time, focusing more on wine production and eventually passing the reins to his son and daughter-in-law, Silvio Giamello and Marina Camia. This fourth generation continues to make wine the only way they can imagine: all vineyard work is natural and chemical-free, and the vinification techniques are purely traditional.
Temperature-controlled fermentation in stainless steel lasts about 20 days. Aged in Slavonian oak botti (barrels) of 20-30 hectoliters for 2-3 years.