Name: 'Silene' Cesanese di Olevano Romano Doc
Brand: Damiano Ciolli
Price: 15.5 EUR
Availability: InStock

Dark ruby red with garnet highlights. Fresh fruit, red fruit, apricot, berries, eucalyptus, smoky note. Full, persistent, velvety tannin, fresh.

Silene is named after Silene Vulgaris, a flower very common in the Olevano Romano countryside. The wine is made from a selection of Cesanese di Affile grapes grown in four vineyards planted at different times.

Il Silene deve il nome al Silene Vulgaris, fiore molto comune nelle campagne di Olevano Romano. Il vino si ottiene dalla selezione di uve Cesanese di Affile coltivate in quattro vigneti impiantati in epoche diverse.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Cesanese di Olevano Romano Doc

Cesanese di Affile

Vasca di cemento

Bottiglia

Damiano Ciolli

Olevano Romano

Italia

Valle del Sacco

Lazio

Deep garnet red. Berries, ripe fruit, flowers, menthol notes, tea, tobacco, slightly balsamic, cocoa, spices, humus. Fresh, tannic, glyceric notes.

The name "Cirsium" comes from the field thistle. The wine is produced from a Cesanese di Affile vineyard of about 1 hectare, which was planted in 1953. The production of the wine is very accurate right from the manual harvest, with manual selection of the bunches with discarding of imperfect grapes.

<label>Soil:</label>na
<label>Average vineyard age:</label>68 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel at controlled temperature (below 25°C) with maceration for about 15 days. Aging in French oak barrels, on fine lees, for about 18 months with regular bâtonnages. Further aging in bottle for at least 2 years.
<label>Sulfur dioxide:</label>na

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