| Cépage |
Syrah |
| Synonymes |
blauer syrah, candive, marsanne noire, petite syrah, plant de la bianne, serine noire, shiras, sirah, syrach de l'Ermitage. |
| Couleur raisin |
Raisin à pellicule rouge |
| Espèces |
Allochtone |
| Vigueur |
Bonne |
| Maturation |
Last decade of September. |
| Productivité |
Abundant and regular. |
| Zones de culture |
It is quite widespread in Tuscany and Lazio, less in the nearby regions. |
| Histoire |
Syrah is a dark-skinned red wine grape. Its origins have been popularly debated, but its modern viticultural home is unquestionably the northern Rhône Valley of eastern France. |
| Caractéristiques ampélographiques |
Leaf: pentagonal, medium-large, trilobata or quinquelobata, with U-shaped pectoral breast, but often closed or overlapped edges; Upper side limbs more or less closed; Lower lateral sinuses, when present, are also more or less closed; Flat flap, often smooth or slightly wavy surface, flat lobbies; Corner at the top of the limbs acute but sometimes straight or close; Upper page slightly arachnoid or almost glabra, of green color, of medium tone, generally opaque and with green ribs; Arachnoid or almost darker, light greenish color, with greenish greenish vertexings; Ribs of 1 ° -2 ° -3 ° order, protruding; Slightly pronounced lateral teeth, irregular convex, broad-base, some slightly crocheted.
Bunch: medium size (length 15-20 cm) of semi-spatula, elongated, tendentially cylindrical, irregular, sometimes wormy; Visible peduncle, woody, medium-large seeds.
Acino: medium or medium-small (diameter 10-12 mm), regular oval shape; Average persistent navel; Very pruinous peel, of blue color, rather soft or medium consistency; Juicy flesh with colorless or slightly colored juice to neutral taste but pleasant sweet; Mid-length pedals of green color; Evident searches, green; Short, reddish brush. |
| Caractéristiques du vin obtenu à partir de ce cépage |
With syrah you get a ruby red wine with very deep purple shades. The scent is intense and fruity, with scents of small black fruits and spices, among which the black pepper is recognized. Well structured and endowed with an important taste-olfactory persistence, in the mouth expresses freshness and softness, good pseudo-calorie sensations and medium tannicity. |
| Notes |
Resistance to parasites and other adversities: ordinary vermin parasites have a normal resistance. It seems to have a good resistance to rotting. |