Description
The Wood (first vintage bottled 1992) is obtained with a 100% Syrah grapes, selected the best parts of those of our hillside vineyards (280/300 meters above sea level), planted between 1988 and 1995, with high plant density (about 7,000 vines / ha).
Awards
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour

- Start up year: 1967
- Oenologist: Filippo Calabresi
- Bottles produced: 100.000
- Hectares: 40
As a result of the experiments, from 1993 to 2002, Tenimenti Luigi d'Alessandro gradually planted 40 hectares of Syrah at a high density (8,000 plants per hectare).
Due to international recognition and awards, in particular for the Il Bosco label (100% Syrah), several major producers, including Antinori and Ruffino, purchased land in the vicinity and began planting Syrah.
In 1999 the Cortona area achieved D.O.C. status.
The search for quality has been the driving force for everything and after 20 years of experimentation, Tenimenti Luigi d'Alessandro continues to invest in the quality of its wines with great care thanks to the cooperation of Luca Currado and Christine Vernay, both collaborating in getting the finest results.
Today our Syrah is an authentic local wine and Il Bosco along with Migliara are produced by selected grapes of the highest quality. Both labels now represent the quality benchmark for all Italian Syrah.
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Name | Tenimenti d'Alessandro Syrah Bosco 2020 |
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Type | Red organic still |
Denomination | Toscana IGT |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 14.5% by volume |
Grape varieties | 100% Syrah |
Country | Italy |
Region | Tuscany |
Vendor | Tenimenti Luigi d'Alessandro |
Yield per hectare | 50 q. |
Harvest | The harvest is done manually at the end of September, picking the grapes in small boxes. |
Wine making | The duration of the alcoholic fermentation and maceration on the skins vary from 15 up to 20 days depending on the year. |
Aging | After which the wine is drawn off and transferred immediately to barrels, where malolactic fermentation takes place. During this phase are carried out periodic lees stirring. The aging in the cellar is extended for 18-20 months, and during this long period are continuously made to select samples of a few lots that will contribute to final selection. |
Total acidity | 5.5 gr/L |
PH | 3.57 |
Dry extract | 3000.0 gr/L |
Allergens | Contains sulphites |