福袋の1本。
黒く濃い赤系ガーネット。縁の色の薄さに熟成のニュアンスが見られる。香りの強度は小さく、取るのが大変。黒胡椒、ブラックベリー、カシス、杉、タバコ。樽香もあまり強くない。
力強く滑らかなアタック。酸は穏やかで初めはフラットな印象だが、後半から酸とタンニンがグッと立ち上がる。アルコール度数が高くボディもしっかりしている。
全体的には奇をてらったようなところは全くなく、とても素直なパワフル系ワイン。
空き瓶：638g
テクニカルシート(2021)より。
VINEYARD AGE 50 years
VARIETY 100% Syrah
ALTITUDE & SOILS 780 metres de altitude. Limestone, sandy loam with calcaric rock on the higher slopes. Gravel and sand on the lower plateau.
ANALITICS
Alc. vol: 14,5%
Acidity total: 5,3 5gr/l
SO2 total : 81 mg/l
VINEYARDS
Our Vineyards of Syrah are trained using the popular double cordon system situated in a unique area of 7 hectares amidst pines, almond trees and wild aromatic plants. Yields are low being on average under 1.8kg per vine with organic viticultural practices that encourage biodiversity and the sustainability of these vineyards. Quality is foremost performing green harvests to reduce yields and thus ensure optimal tannic ripeness.
PRODUCTION
The hand harvested grapes with optimum maturity are only destemmed and not crushed, with a pre-maceration (cold soak) prior to fermentation with indigenous yeasts. Fermentation is controlled at 28C with gentile remontage and breakup of the skins by pigeage, followed by maceration on the skins of 20
days. Malolactic fermentation is carried out in French and Hungarian barrels and subsequent aging of 10-12 months: 70% new oak and 30% used Bordelese barrels. Bottling with a min. 6 months in cellar prior to sale. By these arduous efforts we achieve the maximum expression of Syrah and the unique character of the Pago.
福袋の1本。 黒く濃い赤系ガーネット。縁の色の薄さに熟成のニュアンスが見られる。香りの強度は小さく、取るのが大変。黒胡椒、ブラックベリー、カシス、杉、タバコ。樽香もあまり強くない。 力強く滑らかなアタック。酸は穏やかで初めはフラットな印象だが、後半から酸とタンニンがグッと立ち上がる。アルコール度数が高くボディもしっかりしている。 全体的には奇をてらったようなところは全くなく、とても素直なパワフル系ワイン。 空き瓶：638g テクニカルシート(2021)より。 VINEYARD AGE 50 years VARIETY 100% Syrah ALTITUDE & SOILS 780 metres de altitude. Limestone, sandy loam with calcaric rock on the higher slopes. Gravel and sand on the lower plateau. ANALITICS Alc. vol: 14,5% Acidity total: 5,3 5gr/l SO2 total : 81 mg/l VINEYARDS Our Vineyards of Syrah are trained using the popular double cordon system situated in a unique area of 7 hectares amidst pines, almond trees and wild aromatic plants. Yields are low being on average under 1.8kg per vine with organic viticultural practices that encourage biodiversity and the sustainability of these vineyards. Quality is foremost performing green harvests to reduce yields and thus ensure optimal tannic ripeness. PRODUCTION The hand harvested grapes with optimum maturity are only destemmed and not crushed, with a pre-maceration (cold soak) prior to fermentation with indigenous yeasts. Fermentation is controlled at 28C with gentile remontage and breakup of the skins by pigeage, followed by maceration on the skins of 20 days. Malolactic fermentation is carried out in French and Hungarian barrels and subsequent aging of 10-12 months: 70% new oak and 30% used Bordelese barrels. Bottling with a min. 6 months in cellar prior to sale. By these arduous efforts we achieve the maximum expression of Syrah and the unique character of the Pago.
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