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Sallier De La Tour

Tenuta Sallier de La Tour La Monaca Syrah 2021

Red green still

Organic and sustainable
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Regular price £26.00
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£156.00

6 bottles

£78.00

3 bottles

Immediate availability
Denomination Monreale DOC
Size 0,75 l
Alcohol content 15.0% by volume
Area Sicily (Italy)
Grape varieties 100% Syrah
Aging In 350-litre French oak barrels for 14 months.
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Description

La Monaca wine, whose name comes from the historic winery, is made from special biotypes of Syrah that have shown unique adaptability on the Sallier de La Tour Estate. This is the Sicilian expression of a variety whose origin is disputed, but which has been found in the DOC Monreale terroir, specifically in the Jato valley, an ideal place to grow.

Details

Profumo

Perfume

Intense and variegated with notes of red fruit, black cherry and blackberry, alongside liquorice, vanilla, balsamic and a solid spicy imprint.

Colore

Color

Deep ruby red.

Gusto

Taste

Enveloping and balanced, with tannins perfectly integrated with the flavour. The finish is long with a spicy and fruity return.

Serve at:

16 - 18 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Meat
Cheese
Pork

Producer
Sallier De La Tour
From this winery
  • Start up year: 1909
  • Oenologist: Laura Orsi, Mario Licari
  • Bottles produced: 250.000
  • Hectares: 50
The Sallier de La Tour project was created in 2008, the year Filiberto Sallier de La Tour, Prince of Camporeale, a man of the countryside and passionate romantic, asked his Tasca d’Almerita cousins to take care of his estate a few kilometers from Palermo. Read more

Name Tenuta Sallier de La Tour La Monaca Syrah 2021
Type Red green still
Denomination Monreale DOC
Vintage 2021
Size 0,75 l
Alcohol content 15.0% by volume
Grape varieties 100% Syrah
Country Italy
Region Sicily
Vendor Sallier De La Tour
Origin Monreale (Palermo).
Climate Altitude: 350 m. a.s.l. Exposure: North-East.
Soil composition Sandy and clayey texture, well aerated, very draining and dry, making the vines less vigorous.
Cultivation system Espallier.
Yield per hectare 8,500 kg/hectare.
Harvest September 8th.
Fermentation temperature 25-30 °C
Fermentation 15 days.
Wine making The traditional fermentation in red is followed by full malolactic fermentation.
Aging In 350-litre French oak barrels for 14 months.
Total acidity 6.06 gr/L
PH 3.58
Residual sugar 1.9 gr/L
Allergens Contains sulphites