About this wine
Vineyard and terroir
Syrah is selected from the highest section of the Farnetella hill, at 500–540 m. The warm, well-drained and slightly acidic soils consist largely of sand and silt with some clay. Planting density is approximately 5,400 vines per hectare. The vines are vertically trained and pruned to spurred cordon and double Guyot.
Grapes
100% Syrah. The estate’s work with the variety began with French clones used during the 1980s. A research programme subsequently identified clones suited to individual vineyards and informed grafting and replanting decisions.
Vinification
Quality-selected clusters are destemmed and pressed. Fermentation and maceration take place in stainless steel for 16–20 days at 28–30°C, with programmed punch-downs and daily pump-overs. Malolactic fermentation precedes or accompanies maturation in barriques.
Ageing
The wine matures for 24 months in new and once-used 225 L oak barriques. After final blending and bottling, it receives at least 8–12 months of bottle ageing.
Technical data
Production is approximately 3,000 bottles. The grapes are hand-picked into 20 kg boxes between late September and early October.
Tasting profile
Deep, dense ruby red. The generous nose combines black pepper and blackberry with smoked tobacco, tanned leather, flint and rust-like mineral nuances. Smooth and full-bodied, the palate has notable structure, concentration and aromatic complexity. Silky tannins accompany fruit and peppery spice through a velvety, persistent finish.