Winemaker Notes
Silene derives its name from a wild flower, the Silene Vulgaris. It is obtained from a selection of Cesanese d'Affile grapes (100%) coming from vineyards planted in 1981 and 2002, trained with spur cordon and Guyot systems. The vines yield about 1.5-2.0 kg (from six to 10 bunches per vine). Grapes are fermented in stainless steel tanks at temperatures kept within 25 °C to preserve the characteristic aromas of Cesanese. Fermentation and maceration lasts for about 10 days. After racking, Silene ages in cement tanks for about one year and then is further rested in bottle for three months before release to the market.
Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.
Known as the ancient homeland of the Latins, today there is a vigorus wine industry beyond the city limits of modern, bustling Rome. The Cesanese grape, full of red berry, spice and rose, is responsible for Lazio’s only true local reds. Lazio’s most famous white wine, called Frascati, is based on the local Malvasia del Lazio and Trebbiano Toscana. A sweet version, called Cannellino di Frascati, is also made.