About this wine
Vineyard and terroir
The fruit comes from Sallier de La Tour’s own vineyards in the Monreale area. Slow, even ripening allows Syrah to develop its characteristic qualities and a distinctly Sicilian character.
Vinification
Traditional fermentation takes place at 28 °C for 20 days, followed by malolactic fermentation.
Ageing
Around 30% of the wine matures in 225-litre French oak barrels for approximately 12 months; the remaining 70% is kept in stainless-steel tanks.
Tasting profile
Rich in style.
Label / history
The Sallier de La Tour winemaking project began in 2008, when Filiberto Sallier de La Tour, Prince of Camporeale, asked his cousin, the owner of Tasca d’Almerita, to take care of the “Tascase” estate a few kilometres from Palermo. Syrah was central to the project from the outset.
