| Origin |
The Sulcis area, in the far south west of Sardinia |
| Climate |
A mediterranean climate, with scattered low annual rainfall mainly in autumn and winter months, frequent mistral winds, high summer and spring temperatures, mild autumns and mild or cold and dry winters. |
| Soil composition |
Syrah grows on quaternary sandy marine and fluvial sediments which alternate with lake and marsh deposits and carbonate crusts typical of backshore areas. Soil is clay loam, ph alkaline, well structured and pebbly; the presence of active lime and high concentration of micro nutrients exalt the spicy component of the wines produced from grapes grown on this soil. |
| Harvest |
Between late September and early October. |
| Vinification |
Grapes are only crushed, the must macerates with skins for 20 days with periodic pressing. |
| Ageing |
After fermentation in steel, the wine is rested and aged for 10 months in 1st and 2nd fill tonneaux, followed by further ageing in the bottle for at least 6 months. |
| Pairing |
Pasta and rice dishes with spiced sauces, roast or chargrilled meat dishes, hard cheeses. |