Syrah | Podereadua

Grapes: Syrah

Soil: Vineyards in the Baccinello area – soils rich alluvial pebbles with a predominance of calcareous clay. Vineyards of Alberese – mainly sand and silt.

Fermentation: Traditional fermentation with long contact with the skins for about two weeks in temperature-controlled stainless steel tanks.

Aging: In french oak 500 liter tonneaux for about 14 months and a year in bottle before release.

Notes: An intense and clean wine that is a result of the deep interaction between grape and soil. Notes of licorice, black pepper, and a surprising smoothness with a delicate hint of wood. It can age more than 10 years in the bottle. A wine that is a new challenge of ours.