About this wine
Grapes
The estate planted 2 ha with Syrah clones from France; the variety now occupies 3 ha.
Vinification
The grapes are destemmed and fermented in stainless-steel tanks at a controlled 26–30 °C. Maceration on the skins lasts 10 days, with délestage once daily: the must is drained so that the cap dries for 2–3 hours, then poured back over it. This method promotes softer tannins.
Ageing
The wine matures for one year in American and French oak barrels, 25% new, followed by two years in bottle.
Label / history
In 1984, the estate grafted its first Syrah vines onto old Canaiolo vines. Paolo de Marchi initially intended to include the variety in a Chianti Classico blend with Sangiovese and Canaiolo. Regulations then permitted up to 10% non-traditional varieties, and, while many producers chose Cabernet Sauvignon, de Marchi preferred Syrah. Encouraged by the results, he established the 2 ha planting. The grapes were subsequently used for this single-varietal wine and also make up 5% of the estate’s Chianti Classico blend.
