|Composition of the land
||Hilly, clay, and calcareous, with high presence of stones.
||Espalier training with spurred cordon pruning.
||First decade of September with manual harvest and grape selection.
||Maceration: about 12 days at a constant temperature (10 °C). Malolactic fermentation: fully carried out in stainless steel tanks. Alcoholic fermentation: about 7 days in steel tanks, at 23-26 °C.
||12 months in French oak tonneaux. Bottle ageing: 6 months in bottle at constant temperature (18 °C).
||Remarkable with a tasty Sicilian falsomagro (stuffed meat roll with sauce) and braised black pig.
||Price Alessandro di Camporeale Kaid Syrah 2017 € 19.50