Grapes: Syrah
Production zone: Sicily
Year:
Alcohol level: 14,00 % vol.
Serving temperature: 18°- 20° C (64°-68° F).
Recommended glass: A large glass, narrowing at the rim
Production zone: Sicily
Year:
Alcohol level: 14,00 % vol.
Serving temperature: 18°- 20° C (64°-68° F).
Recommended glass: A large glass, narrowing at the rim
The special light in the gentle and wide-open hillsides of Sicily, the breeze
that blows in from the sea and the particular composition of the soil all
go towards creating a terroir here on the island that is appropriate for the
demanding character of this cultivar, making it almost seem like a native
grape variety. At Santa Margherita’s Sicilian estate particular attention is
paid to picking the grapes at optimum ripeness, so that the wine reveals
both the clear identity of its fruit and the character of its terroir of origin.
After strict selection and hand-picking of the grapes, the skins are made to
yield all their finest components, by means of long but carefully controlled
maceration (at 28° C; 82° F for around 18 days). Following the malolactic
fermentation, maturation takes place for 10 months in French oak barrels.
The resulting wine, displays a very strong personality, based on spicy
aromas that range from black pepper to scents of scrubland and even to
nuances of ripe red fruits.
Tasting notes
Its forceful tannins, which are also supported by an attractive vein of acidity,
are softened by its spell in oak. Its explosive power on the palate also stems
from its perception of volume, alcoholic warmth and persistence.
Serving suggestions
It is ideal with red meats with elaborate sauces, cheeses or matured cured
meats.
Suggested recipes
that blows in from the sea and the particular composition of the soil all
go towards creating a terroir here on the island that is appropriate for the
demanding character of this cultivar, making it almost seem like a native
grape variety. At Santa Margherita’s Sicilian estate particular attention is
paid to picking the grapes at optimum ripeness, so that the wine reveals
both the clear identity of its fruit and the character of its terroir of origin.
After strict selection and hand-picking of the grapes, the skins are made to
yield all their finest components, by means of long but carefully controlled
maceration (at 28° C; 82° F for around 18 days). Following the malolactic
fermentation, maturation takes place for 10 months in French oak barrels.
The resulting wine, displays a very strong personality, based on spicy
aromas that range from black pepper to scents of scrubland and even to
nuances of ripe red fruits.
Tasting notes
Its forceful tannins, which are also supported by an attractive vein of acidity,
are softened by its spell in oak. Its explosive power on the palate also stems
from its perception of volume, alcoholic warmth and persistence.
Serving suggestions
It is ideal with red meats with elaborate sauces, cheeses or matured cured
meats.
Suggested recipes
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