Colour: deep purple-red.
Bouquet: enveloping withnotes of berries.
Taste: rich and incisive. Firm and well-balanced tannins.
CINGHIALE RATING 4.2
deep and dark-thick consistency. Big nose of chocolate, coffee and tobacco-lots of dark fruit to compliment those other fragrances. Very thick, chewy with some sweetness and beafiness. A really new world wine. Great intensity and power. Mistaken for a California red during the tasting. In this wine you get what you pay for. Plenty of character, power, intensity and overall enjoyment. Not elegant at this time -but this is a wine to age. During all of our tasting it seems that Syrah has found a home in Sicily. Does really well.
Sole dei Padri is pure Syrah, maybe more than 100%, from a single vineyard, 400 meters above sea level. They produce 7,000 bottles of it per vintage.
Color: Deep purple-red.
Bouquet: Enveloping with notes of berries.
Taste: Rich and incisive. Firm and well-balanced tannins.
Serving Suggestions: Roasts, game and mild cheese.
Ageing: 1 year in oak barrels and 24 months in bottles.
|Wine maker notes
|Sole dei Padri is pure Syrah, maybe more than 100%, from a single vineyard, 400 meters above sea level. We produce 7,000 bottles of it.
I’m still not yet sure how this site will be read: whether tab by tab, or following the flow of the story, because each page seems part of the next.
However, this Syrah is the offspring of the previous one, although it has now surpassed it in importance.
It was born as an offshoot of Schietto Syrah, during wine tasting from various tanks when we realized, with the help of a wine expert friend of mine who had come to see me, that a vat from grapes harvested at 400 meters, on sandier soil, had produced a wine that was more intense, more everything. I am always happy when I can share my feelings by talking about them with people.
Then another friend of mine, thinking about my professional life, my father and my daughter, looked at me and told me that he had the name for that wine, if I ever decided to produce it. And so, after the wine came the name, ”Sole dei Padri”, dedicated to my father and my daughter.
It does not seem appropriate to talk to you about winemaking techniques or grape yields per plant; you can consult the technical specifications for these, but if you have the chance, taste it and let me know your impressions.
|Roasts, game and mild cheese.
|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.