Planted in the clay-schist and sand soils, with low production potential, the Vicentino’s grapes bear their best attributes. The low productivity imposed by the soil enhances the quality of the grapes, promoting an optimum mix of organic acids, sugars and phenolic compounds. The achievement of this balance between quality and quantity, together with the mild climate allows to aim for excellency.
Fermented in stainless steel vats, where the maceration is made with a treading robot for 8 days at a temperature of 26ºC. Aging in used French oak barrels for 10 months.
The wine that most mirrors the perfect symbiosis between the ocean, the soil and the vineyards is the Vicentino Syrah. In the Vicentino vineyards the proximity to the ocean reveals a singular side in the Syrah variety. Introductory cassis notes and gratifying combined with some vegetable notes, extend into a long saline ending.
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