The terroir and the vineyard: this wine developed from a project which had as its objective the extraction of the maximum expression of terroir in terms of the intensity of the organoleptic characteristics present in the wine.
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And this is how Solinero was born, something possible only in a little more than three of the more than 10 hectares of syrah. This is what terroir means, it means knowing the right vineyard. It is here that we concentrate in the syrah the power of Sicily's sun, the intensity of the scents and colours of this land.
The vineyard: grapes coming from the property’s vineyards situated at 350 metres above sea level. Newly conceived planting plan (5000 plants/hectare) ideal for the zone’s rich clay soil. The training method is the Guyot, with yields of about 75 quintals/hectare.
The vinification: the grapes are picked slightly late (end of September) in order to encourage the concentration of the sugar. This is followed by a traditional maceration, at a controlled temperature, with particular attention paid to the extraction of polyphenols.
The maturation: after the fermentation the wine is aged for 12 months in used barriques (2nd and 3rd passage) to preserve as much as possible of the typical fragrance and fruit of the syrah.
The wine: deep and intense ruby colour, with a very fine bouquet of ripe red fruits and of spices, with a powerful flavour; it has soft and elegant tannins. The high extract concentration means that the taste stays in the mouth for a long time.
Analytical details: 14 % alcohol; 5,60 g/l total acidity; 3.70 pH; 3 g/l sugar; 37 g/l dry extract.
Food matches: red meats, mature cheeses, cured pork meats.