Colour: ruby red.
Bouquet: wild berries, enveloping and penetrating, aromatic persistence.
Taste: balanced, round and persistent. Firm, balanced tannins.
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Great buy! Best priced Syrah from Italy
Wine maker notes
This is the first of three Syrah that we produce. I therefore consider it the company’s calling card. We produce 55,000 bottles of it.
This bottle of Syrah has changed its label in recent years, too often in some people’s opinion, but now, graphics permitting, I think it should have its final label.
Conceptually, I consider it a wine bar wine, as an aperitif, in any case not to be drunk as the only wine of the evening.
The grapes come from three different plots, with different heights and exposures and are harvested in three periods, in order to impart fresh fruit aromas built on a good structure, which give them those characteristics of fresh wine that you can even drink at a temperature of 16° degrees.
The same principle holds true for this wine as for the Alhambra. It is the red that we produce most of and therefore we give it our maximum attention, because more people will drink it.
The grapes are chilled before vinification, the extraction of colour is therefore done cold and only then does the fermentation with the skins begin, for a period ranging between 4 and 8 days, in order to avoid excessive extraction of tannins, which is not necessary for this type of wine.
If the Don Pietro white can be described as a picnic wine, then I think this red also has the same concept, and should ideally be drunk outdoors.
White meats, roasts and mild cheeses.
By telling the story of this land and how the first bottle of Spadafora was produced - imagining that this is not a site but a book - I have already given you an idea of the philosophy with which we take care of our vines and wine production every day.
For me it is essential that we only use grapes we have grown ourselves, but I know this is nothing exceptional, since many already doing the same. An equally determining factor is where the grapes are grown, but I understand that also this makes no difference, since there are many other places suitable for growing grapes. What I find strange is that we have succeeded, we alone, to produce something people like, and this is why I consider Virzi a special place.
Let me give you an example: If I produced grapes in Burgundy, close to the best producer, in the best area of Burgundy, you would assume that my wine would be good; but in Virzi, where they produced wine that was sold in casks and then loaded onto trucks and where grapes were sold to cooperative wineries for forty years, we produced a wine in 1993 made with our own hands. And from then on, after each harvest or after each bottling, it seemed that I was witnessing a small miracle.