£ 9.45, 75 cl
These wines are made by Alana McGettigan and Matt Thomson at a private winery in the hills outside of Trapani. This Syrah is crimson in colour, with vibrant black fruit and berry aromas. It is accessible, supple and rounded on the finish.
This Syrah is crimson in colour, with vibrant black fruit and berry aromas. The wine has a lovely balance between ripe fruit characters and a firm structure on the palate. It is accessible, supple and rounded on the finish.
The vineyards are located in the hills of Western Sicily between the provinces of Trapani and Agrigento. Most of the vineyards are on a gentle slope, with tilled terra rossa soil, at an altitude ranging between 200-400 metres above sea level. The vines are trained with the Guyot system.
The fruit was machine harvested and transported to the winery where it was crushed and destemmed and loaded into temperature-controlled stainless steel fermenters. Fermentation lasted around five days at a maximum temperature of 30°C, and the must was pumped over very gently several times a day. In order to control the extraction of harsher tannins, the pump overs were reduced at the end of ferment. The wine was then pressed gently and underwent malolactic fermentation before being shipped to Verona and stored in temperature-controlled tanks until bottling in April.
These wines are made by Alana McGettigan and Matt Thomson at a private winery in the hills outside of Trapani. Alana manages to fit this into her other commitments(Alpha Zeta, Ponte del Diavolo and Il Faggio) as the harvest for Catarratto and Syrah is in the first half of September. She selects the fruit from the estate's vineyards and vinifies it in their modern winery, which is well equipped with a must chiller, stainless steel tanks and temperature control.
Sicily's temples were built by the Greeks, who brought the vine to Sicily 3,000 years ago. Today, alongside the remains of the finest temples is a path (Passo del Tempio) that enables you to wend your way past these magnificent buildings.