Winemaker Mario Geisse selects only the finest bunches, as he says this must become our king's wine from the Syrah grape. And he more than succeeded, a wine with a golden edge. When the grapes reach perfect ripeness, they are harvested by hand and transported in small crates to the press. Once arrived at the winery, the grapes are cooled to 5 degrees Celsius. During destemming, the grapes are rigorously selected again to ensure only the finest grapes are used. Fermentation then follows for eight days at 8 degrees Celsius. Alcoholic fermentation takes place at 28 degrees Celsius for 14 days. Ninety percent of the wine is aged for 10 months in oak barrels, and 10 percent in stainless steel tanks.
A crucial period for this red wine, as it develops its full power during this period. Ten percent of the wine is aged in steel barrels and later combined, preserving its freshness and finesse. The color is intense ruby red with a purple rim. The ripe aroma reveals impressions of black fruit, delicate spices, and chocolate. The palate is very well-structured, with high acidity, balanced tannins, and notes of black cherry with hints of coffee, leading to a very elegant and long finish. Delicious with pasta and red meat dishes, such as grilled lamb, game dishes, rabbit and plum stew, and grilled duck breast.
