Description

ABOUT THE PRODUCER:
Established in 1871, San Silvestro has produced DOC and DOCG wines from its estate winery in the Commune of Novello, in Piedmont. The traditional varieties are mostly grown in the Langhe and from vineyards found in the Roero and the Monferrato regions. Founded by Giovanni Sartirano, San Silvestro has been passed down through four generations and today, it is run by cousins Paolo and Guido Sartirano. Following the family traditions and ethos, they hold the Equalitas certification for their sustainably cultivated vineyards and produce modern wines which express the traditional varieties of the Piedmont region and its distinctive terroir. Over the years, San Silvestro has gradually expanded beyond the local market, and their award-winning wines are internationally recognised.

THE VINTAGE:
The 2020 vintage began with a mild winter; with low precipitation and snowfall. Spring was relatively dry and sunny, ensuring homogeneous plant growth. March and April were marked by fine, mild weather and low rainfall, with May experiencing higher rainfall, which continued into late June. Overall, the climate conditions were ideal; there were no hailstorms or any other significant weather events. The cooler weather during the summer led to a temporary slowing down in ripening, which restarted exponentially in the second half of September. The 2020 fruit shows excellent balance.

ABOUT THE VINEYARD:
The name ‘Nebbiolo’ comes from one of two schools of thought: some believe as the harvest of Nebbiolo usually occurs in October, when foggy weather is common, it takes the name from ‘nebbia’ meaning ‘fog’; however others believe the name is derived from the presence of ‘pruina’, a substance which gives the appearance of a foggy haze on the berry’s skin. The Nebbiolo vines are grown in the Northern Italian region of Piedmont, where the climate is continental and is tempered by the Tanaro River and its tributaries. Grown in marl clay and sand soils, the late ripening variety is usually harvested in early October.

THE WINEMAKING PROCESS:
Following crushing and destemming, the grapes were fermented in stainless steel tanks at controlled temperatures of between 28 to 30°C. Maceration on the skins lasted for 12 days, with daily pump overs. Natural malolactic conversion took place during the spring following the harvest. The wine was then aged for three years: 18 months were spent in large Slavonian oak casks, followed by 18 months in a tank, and then six months in a bottle, before release.

OUR TASTING NOTE:
A stylish and traditionally styled Barolo, with expressive aromas of dried fruit, roses and tar. The deep fruits are layered with earthy minerality on the smooth and mouth-filling palate, and sweet tannins weave through to a very long, elegant finish.

GRAPE VARIETY:
Nebbiolo 100%.