Kaid Syrah Biological Sicilian

Kaid Syrah Biological Sicilian

14,50 IVA inclusa

Serving suggestions:
Wine from important occasions and from structured dishes. Remarkable with home-made sausage sauce and with a black pork brass. Great with desserts made from dark chocolate and seasoned tasty cheese.

year: 2015
750 ml

12 in stock

Category: Tags: , , ,

Description

The Kaid Syrah by Alessandro di Camporeale is a pure organic wine made from the grapes of the international grape variety that best suits the Sicilian territory. A Syrah of the highest level. Syrah is considered the most “Sicilian” international variety there is; its origins are not very clear and even well-known scholars are convinced that the name of the vine recalls the city of Syracuse. Already established in 1989, it has adapted wonderfully to the climatic conditions of this territory.

The Kaid Syrah has a dark ruby color, impenetrable to the eye but not to the nose, where it intrigues with its rich notes of blackberry, black cherry, currant, cocoa, roasted coffee, rhubarb, leather, black pepper and cloves. On the palate it is imposed with its territorial, powerful and velvety personality.

For the production of his wines, and of Kaid Syrah, Alessandro di Camporeale uses non-invasive methods that make use of small natural stratagems, such as the use of roses as sentinels for oidium attacks and herbaceous crops that favor soil fertilization. Biological

Composition:

Type: Red – DOC Sicily – BIO
Grape variety: 100% Syrah
Alcohol content: 14% vol.
Pairings: Noteworthy with a tasty Sicilian falsomagro with sauce or a braised black pork.
Serving temperature: 16 – 18 ° C
Chalice: Small paunchy ballon with upward closure
Type of soil: Hilly, clayey and calcareous with a high presence of skeleton
Altitude: 400 meters s.l.m.
Year of planting: 1989
Production area: Contrada Mandranova, Camporeale countryside (PA)
Training system: espalier with spurred cordon
Plants per hectare: 4,400
Yield per hectare: 65 quintals
Harvest period: first ten days of September with manual harvesting and selection of bunches
Maceration: about twelve days, the first two days at 10 ° C
Malolactic fermentation: completely carried out in steel tanks
Alcoholic fermentation: about seven days at 23-26 ° C in steel tanks
Aging: 12 months in French oak tonneaux
Bottle aging: 6 months in the bottle at a constant temperature (18 ° C)

Additional information

Weight1.4 kg
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