La Tranquilla: One vineyard, one wine

barbera la tranquillaLa Tranquilla is a single vineyard wine, it is made with Barbera grapes that grow in one single spot with calcareous soil.

Variety: Barbera

Production area: Town of San Marzano Oliveto, typical area of production of such D.O.C.G. Wine.

Vineyards: Town of San Marzano Oliveto. Pruning system is Guyot. Planted in the year of 1978.

Working techniques in the vineyards: Pruning leaving 5/6 buds. Activities in the vineyards are guided by a modern Biodynamic method, they are certified organic by “Suolo e Salute”. Manual grass mowing.

Harvesting: Manual harvesting with baskets, followed by analysis of maturation, generally in the fifth week of September or first week of October.

Organoleptic Evaluation

Deep ruby red colored with faded shades of orange, ethereal fragrance with scents of vanilla, sour cherry and prune. It has full and structured taste, particularly smooth, under continuous development.

Useful Information

La Tranquilla comes from a selected piece of vineyard of small production. As soon as the grapes are taken in the cellar they are selected manually. They then pass through a light pressing, fermentation under controlled temperature and long maceration when wine is pumped over 3 times a day. Stabilization comes naturally during ageing in a large wood barrel. The products own nature and the care in the cellar make it a particularly intense wine, smooth and suasive.

Longevity: in April, 2005, we had a vertical tasting of vintages from 1997 to 2002, the evaluation of specialists was highly positive concerning the freshness and persistence of vintages 1997 and 1998, evaluating them still as wines to be aged.


La Tranquilla has its name from the soil were its grapes grow. The particular composition of limestone of its original soil which does not demand such a hard work has previously named that parcel as “La Tranquilla”, as in “Serene”… not too much work is required.

Food Pairing

La Tranquilla is a wine that pairs with elegant first dishes, second dishes of red meat, wild feathered meat and wild furred meat.


In the vineyards: Matteo and Luigi Garberoglio. In the cellar: Luigi and Luca Garberoglio.