A portion of the grapes are partially de-stemmed, while some are left whole and still others are lightly foot pressed. Fermentation occurs spontaneously in small concrete vats and without the use of pumps, sulphur or temperature control. The wine is then allowed to clarify naturally in a combination of wood and cement tanks, where they are kept for 14 months before bottling
Soil: Mix of clay, silt, chalk
Farming: Biodynamic principles
Pairing: Roasted meats, hard Cheeses, a fire place with a blancket
* Some of the most remarkable Syrah being made today comes from a hilly area in southern Tuscany called Chiuso di Cortona. The area, due west of Siena and almost at the border with Umbria, is no stranger to international varieties, having been subject to Napoleonic occupation in the late 18th century. This was codified in 1999 with the creation of the Cortona DOC, which focused on Syrah as a noteworthy grape for the zone.
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