Syrosa 2021 - Stefano Amerighi

Syrosa - Stefano Amerighi

Made from Sirah grapes coming from vineyards growing on clayey soils rich in minerals. Grape harvest is manual with bunch selection. The fermentation is spontaneous with the only autochthonous yeasts with a short maceration on the skins of a few hours in fact, the vinification of the Syrosa does not occur by burning, Affinate for about 4 months in steel tanks. Syrosa is bright and bright pink coral. The nose is fruity and vinous, aromatic and with hints that recall juicy reddish fruit. In the mouth is round, fresh, characterized by a slight spicy, and persistent in length.

Service

We taste it at a temperature of 10/12 ° in tulip goblets. Wine to drink immediately but left a few years in the cellar can give you great emotions.

Pairings

Great with fish appetizers, grilled prawns, stuffed squid, to try with a plate of busiate on the sauce.

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.