SYRAH Toscana igt 2016
The first vineyard where I planted Syrah is from 1991. The choice of Syrah was born from the desire to better represent both the aromatic complexity of our Mediterranean terroir, and to follow a personal identification with some large bottles of the Rhone. I waited for the average age of the vineyards to be over 15 years in order to highlight the enormous character of such a demanding grape.
The grapes are harvested at full maturity, maceration and fermentation take place in large wooden barrels with manual cap submersion (punching down) several times a day and open pumping over. This for about 20 days. Immediately after the drawing off, the wine is placed in barriques, 1/3 of the first passage, in which the wine ages for 18 months. I consider it ready to be enjoyed from the following March.
Vines: Syrah 100%
Harvest period: mid-September
Vinification: the picked and selected grapes are fermented in 30 hl oak barrels. Yeasts are exclusively indigenous. Only manual punching down is carried out to mix the cap and only if necessary an open reassembly. Great attention is paid to the time of harvest and the duration of maceration to extract soft tannins in a balanced way and enhance the aromatic richness of this grape. After the malolactic fermentation normally carried out in November we go to barriques.
Aging: 18 months in second, third and fourth passage barriques. At least one year in the bottle.
Aging potential: 20 years