About this wine
Vineyard and terroir
The fruit comes from three plots at different elevations and is picked at different times. The estate's vineyards occupy 100 ha of its 180 ha and lie on stony soils at 300–450 m above sea level.
Vinification
The grapes are chilled before vinification. Fermentation on the skins lasts 4–8 days to limit tannin extraction.
Ageing
The wine rests for six months in cement vats, followed by six months in bottle.
Tasting profile
The nose is rich, with fresh fruit and berry notes. The palate is well structured.
Label / history
This was Spadafora's first wine made from Syrah. Annual production is 55,000 bottles. The estate began making wine in the 1960s, when Duke Pietro Spadafora, a descendant of an old aristocratic family, inherited it. His son, winemaker Francesco Spadafora, subsequently expanded the vineyard area significantly.
