Syrah / I.G.P. Terre Siciliane / organic agriculture / ICEA certification
Disa, in Sicilian dialect liame, is a very resistant spontaneous herbaceous plant. In our area and in much of rural Sicily several decades ago, it was used by farmers to tie vines. We took it as a symbol for this vine with very ancient origins, which some authors trace back to the Persian city of Shiraz. Today’s Syrah certainly comes from the Rhone valley and from there it spread throughout the world and found in Sicily a land suitable for its cultivation.
Area of origin
Sicily, Camporeale (PA)
Included wine varieties
Guyot vine training system
Yield (in quintales of grapes per Ha)
The grapes are harvested by hand and transported to the cellar in small baskets. They are then de-stemmed and added to naturally fermented must, prepared in the previous days with the grapes of the same vineyard. Fermentation proceeds for about nine days at a temperature of 25° C, at the end of which the marc is separated from the wine and pressed. After the malolactic fermentation, which also occurs spontaneously, the wine ages for the winter and the following spring in steel before bottling.
6 months in stainless steel
Intense ruby red color with violet reflections. Bouquet: intense and fruity, characterized by hints of small black fruits and spices, including black pepper and a finish of licorice and cocoa. Taste: on the palate it has a good structure and persistence, it is soft and quite fresh, with an average tannicity.
6 bottle case of 0.75 lt
12 bottle case of 0.75 lt