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Il Castagno Syrah Cortona DOC 2016 (Magnum Size)

Il Castagno Syrah Cortona DOC 2016 (Magnum Size)

The nose does not hesitate to show itself in all its glory. Intense and adorably complex, with aromas of wild berries, including blackberry and strawberry, and plum jam. Impressions of blond tobacco and countless spices follow. Cocoa, vanilla and black pepper, and disturbing notes of tar.


HK$708.00
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Description

The nose does not hesitate to show itself in all its glory. Intense and adorably complex, with aromas of wild berries, including blackberry and strawberry, and plum jam. Impressions of blond tobacco and countless spices follow. Cocoa, vanilla and black pepper, and disturbing notes of tar. Even breezes of undergrowth add pleasure to the remarkable variety.

On the palate it stretches between copious volume and solid structure. Excellent texture made of tannins, freshness and verticality, capable of supporting and accompanying the set of softness towards balance. Excellent both for harmony and for the ability to wrap without ever weighing down. The memory that it leaves between aromas of forest fruit jam, aromatic herbs and different spices is very long,

Taken as a whole, it is an excellent example of Tuscan Syrah in its most complex declination, that is, aged for a long time in wood.

Cortona Syrah Il Castagno 2016 Fabrizio Dionisio
 Fabrizio Dionisio is born in Lazio, but now he is Tuscan by adoption. In fact, since the early 1970s Fabrizio’s father bought the estate in Il Castagno in Cortona. In 1992, with the purchase of a second plot in Poggio del Sole, the farm reached its current land expansion.

The vineyards are located in Cortona, with a plant density of 5000 plants per hectare and a low yield of 40 quintals.

After the harvest, carried out manually in 15 kg perforated crates starting from mid-September, it ferments spontaneously in stainless steel containers with indigenous yeasts. The period normally lasts 15 days, with further maceration on the skins between 7 and 14 days.

It carries out the malolactic transformation in the same containers spontaneously and without inoculation of bacteria. After racking, it ages in French, Allier, Nevers and Troncais oak barriques. for at least 18 months.

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