Colour: deep purple-red.
Bouquet: hints of berries.
Taste: rich and incisive. Balanced tannins.
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CINGHIALE RATING 4.2 Dark Red-Opaque. Dusty and spicy nose with subdued fruit at first. Opened up nicely with time. Spicy beginning-fruity tart middle and lasting aftertaste. A really well made wine with some extraordinary qualities that made it enjoyable to drink by itself or with food. Another Great value from Spadafora
Wine maker notes
This bottle of Syrah is included in the Schietto line, a line of single varietals, and is therefore 100% Syrah. It is structurally very different from the first one, with the red label. We produce 12,000 bottles of it.
Syrah is grown in different ways in the winery, depending on the intended use for the grapes, so these grapes come from a sunnier area than the first but have quite a different plant yield, in order to ensure a concentration that will make this wine ready to rest a year in small oak barrels, which have been previously used for our third Syrah.
It is remarkable how we started producing this bottle. When I planted several plots of Syrah in 1996, I thought I would only produce two different types, each with quite different characters and characteristics: the first as a wine bar wine and the second more structured, with a non-invasive transition due to the wood. And this is what I did.
At the time of winter tasting, I realized that a different wine had been produced from a small tank, whose grapes were from a single plot, and this was put aside in order to become the third Syrah, namely, our reserve, while the rest became Schietto Syrah.
It is an important but, at the same time, gentle Syrah, with hints of berries that make it elegant. This wine is produced every year, even if the reserve is not guaranteed.
Roasts, game and non-spicy 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.