STeraS

Syrah

Organic production.

At the end of September, the harvested grapes are transported to the cellar for a five-day maceration in a vat. The mash is then sprayed and transferred to wooden barrels, where alcoholic fermentation and biological decomposition continue. After a year on the lees, the wine is transferred to a stainless steel tank where it is naturally sedimented. When it reaches the appropriate level of clarity, it is bottled without filtration.

Deep purple in colour. On the nose there are ripe plums, cherries, blueberries and violets. Tertiary aromas, a hint of chocolate and dry spices come to the surface. On the palate it is bold, ripe with stronger tannins and spicy.