Grape Type: Syrah 100%
Terroir: mixture of clay and silt predominantly with limestone.
Vinification system: The running of the vineyard abides by the dictate of natural viticulture and biodynamic agriculture: pruning and the working of the ground are looked into according to lunar and planetary phases; phytosanitary defence is entrusted solely to the use of copper and sulphur which is distributed in minimal quantities, thanks also to maceration and the use of natural infusions; biodynamic preparations allow the enlivening of the soil and avoid any kind of fertilizing and winter ploughing which structures the land during the cold season. All this is done to succeed in bringing the healthy bunches to maturation and to consent a vinification totally free of corrective and chemical products.
Wine Making Process: After de-stemming, a part of the grapes are left whole and another part is slightly foot pressed and manually placed into small concrete vats without the use of pumps. Fermentation is automatic, without selected yeasts, sulphur and controlled temperature. Refining is carried out in wood and cement for 14 months and the wine is bottled without filtration or stabilization.
Organoleptic Characteristics
Colour: ruby red, with garnet reflections.
Bouquet: Fresh aromas of ripe cherries, with pleasant woody undertones.
Taste: elegant and well-balanced. It tastes fruity with the classic peppery notes typical of Syrah grapes. A hint of soft spices from the gentle wood-ageing preludes to a long finish.
Alcohol Content: 12 % Vol. (min. from consortium disciplinary).
Food matching: this Syrah pairs perfectly the T-bone steak typical of the local cow breed, Chianina, as well as any other red meat of beef or game. We recommend it particularly with a spicy meat casserole or a rack of lamb. For those who do not like meat, a medium aged Pecorino cheese or vegetable Lasagne.