Complex and interesting bouquet. A combined spiciness of red fruit, including bilberries and blackberries. Hints of sage, black pepper and cinnamon.
Description
Classification IGT Sicilia Grape varieties Syrah First years of production 1999 Number of bottles produced 110.000 Production Area Menfi and Sambuca di Sicilia (AG) Name of planting of wine DispensaGurra – 1998; Maroccoli – 2000 Altitude 150 metres- 400 metres above sea level Yield per hectare 9 tonnes, 2 kg per vine Training system Vertical trellis; spur pruned cordon Planting density 5.000 vines/hectare Harvest period Beginning of September Vinification The grapes are destemmed and crushed; extraction on skins followed by 12 days of maceration at 25°C. After racking ageing for 12 months takes place in French oak barrels, of which a third are new. Fermentation equipment Stainless steel fermenters Fermentation Temperature 25°C Bottling period First half of March Duration of fermentation 14 days (12 months in 225 lt. Allier and american oak barrelsof them new; 12 months of bottle ageing. Alcohol Content 14.80% vol Total Acidity 5.90 PH 3.46 Ageing Potential To be drunk immediately or to keep up to 5 – 7 years. Soil type GURRA: Red sandy soil with very few stones. MAROCCOLI: good presence of stones, medium clay soil rich in limestone.
