Julie & Giulia 2018 - Stefano Amerighi

Syrah DOC  Julie & Giulia - Stefano Amerighi

Stefano Amerighi is undoubtedly one of the best known winemakers in Cortona, a small town in the province of Arezzo, where the Syrah, a red wine originating from the Rhone, has found a second home here, thanks to a unique soil consisting of sandstones, marls, shales and sands. Stefano cultivates seven hectares and vinifies in dozens of combinations, from cement, to ceramics, to wood. Each label is different from the other and tells its own story and its own philosophy. This is the case of Julie and Giulia, Syrah vinified and aged only in steel. The color is intense ruby ​​red. The nose is fruity, with marked aromas of blueberry and blackberry, and light notes of undergrowth. On the palate it is warm, fresh, with a soft tannin and a feeling of great balance.

Service

It is advisable to taste it at a temperature of 18/20 ° in large balloon glasses. Wine that can be appreciated right away but if left a few years in the cellar can give great emotions.

Pairing

Excellent with first courses, wet meats, to try with a roast pork with potatoes.

Cellar: Stefano Amerighi

The cellar of Stefano Amerighi is located in Cortona, in the province of Arezzo. Stefano's dream was to be able to produce a large Syrah with his knowledge of biodynamics and the peasant traditions of the Amerighi family. Stefano can be defined as the pioneer of Syrah in Italy, after years of studies and research, he identified, in the area called Poggiobello di Farneta, surrounded by soft hills of well-exposed lands to the south and southwest where to put the clones of Syrah's selections from the Rhône valley. The management of the vineyards is followed by rigid principles of biodynamics, pruning and earthworks dictated by lunar phases, total absence of remedies and chemicals, use of copper and sulfur and biodynamic preparations that help the earth to vivify and avoid any fertilization . All this leads to a completely mature, healthy grape that in the cellar after being decapitated is partly partially pressed with the feet and partially left in full grain. The fermentation occurs spontaneously in small concrete tin. Finishes in wood and cement. Today, Stefano Amerighi's initial project has expanded, and biodynamic practice has expanded, as well as vineyards, to the cultivation of cereals, vegetables and fruit trees.