Syrah 2020 - Stefano Amerighi

Syrah Cortona DOC - Stefano Amerighi

Obtained from the grapes of the same name that come from one of the areas most suitable for Syrah. The version of Stefano Amerighi then, is traditional without the use of modern technologies. The grapes are de-stemmed after harvest and some are still pressed with the feet, while the rest are left to whole grain. Fermentation is spontaneous in cement tanks with maceration for about 20 days. Mature at least 24 months, 70% in small wood and 30% in cement. It has a ruby ​​red color with purple reflections. On the nose intense aromas of red fruit, notes of tobacco and spices. On the palate it is complex, full-bodied, elegant, of great harmony with a long finish.

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.