Syrah grapes: The grapes after the de-dredging are kept for about 7 days to macerate in refrigerated vats and then are pressed at a pressure pass.

The must already from the first hours of fermentation is colored red with bluish shades as in pictures. Very strong is the amount of polyphenols that the skins release important the refinement of tannins such as to allow the combination with fish dishes.

Fermentation is done at controlled temperature, 21/23 C°, with the addition of live yeasts (equivalent to sourdough for bread) selected for musts with a high fructose concentration. Live yeast avoids the pollution of must from preservatives of dried yeast: important to obtain a healthy wine and regular fermentation.

During fermentation, the must/wine is oxygenated by taking the liquid from the bottom of the vat and injecting it onto the skins suspended at the top of the vat itself (hat).

During fermentation you can perceive intense aromas of blackberry, black cherry, black berries.

After fermentation the wine remains on the yeasts that remained active for about six months in tino and fourteen months in barriques before being bottled.

The organoleptic characteristics and color highlight the fatness of the wine, the important concentration of mineral salts.

The vine cultivated without fertilizers and herbicides, not assisted by irrigation, has metabolized from the silica-rich soil (sea sand) a refined tannic structure.

The very low dose of sulphites present in the bottle completes our style of conceiving the wine associated with drinkability.

The sustained alcohol content, the only preservative produced by nature, give the wine a great longevity, over 35 years in the bottle.

The aging helps to form its personality marked by the loaded ruby red color. Intense nose, with aromas of black forest fruit, blackberry, blackcurrant and pepper. After 3 years of aging in the bottle, the balsamic notes, cocoa and tobacco are enhanced.

GRAPE VARIETY: SYRAH

BREEDING SYSTEM: SAPLING

NUMBER OF STUMPS PER HECTARE :6000 Strains/HECTARE

YIELD PER STUMP: 1KG /Strain

FERTILIZER: NOfertilizer is carried out (no weeding and assistance irrigation)

HARVEST: byhand in small boxes brought to the cellar immediately

VINIFICATION:perfectly healthy grapes are desteped immediately and then ferment in concrete vats at 21-23C° with injection of natural yeasts. Maceration is short-lived, 7-8 days, totally hand-unscrewing with soft pressing. The wine after a stay of 4-5 months in concrete vat is aged in 5Hl tonneaux and barriques of 225Lt for 12-14 months.

ALCOHOL CONTENT :14% VOL

COLOR AND APPEARANCE: brightly charged ruby red

PERFUME:expresses complexity of ripe black peel fruit, cherry, raspberry, currant; black pepper.

TASTE:great softness from ripe tannins accompanied by sustained alcohol balances an important acidity and as much flavor. Full-bodied wine, intense persistent, balsamic notes of cocoa tobacco and black pepper.

MATCH:perfect with livorno cacciucco and all fish soups. With croutons of antique grain flours and grouper pâté, but also risotto with amarone and dark chocolate. With Dark Chocolate from Cocoa Criollos of Mexico 78%

SERVICE:serve at 15-17 C° in wide goblets with high and straight opening

Does not contain allergens

Produced in Tuscany (Italy)