| Vines: |
100% Syrah |
| Soil: |
lavic and alluvial. |
| Production: |
6t/ha |
| From the growth: |
guyot |
| Vinification: |
Various pump-over per day followed by dèlestage. |
| Maceration: |
permanent contact with the skins for more than 20 days |
| Ageing: |
Malolactic fermentation in barrels of French Allier oak at medium toasting. Twelve month permanence in wood |
| Colour: |
intensive rubin |
| Nose: |
yielded sweet, mediterranean stain, chocolate, black pepper |
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| Palate: |
good structure and length, warm, solar |
| Analytic data: |
alcohol 14.5°, pH 3.5, total acidity 5.6 g/l |
|
| Characteristics: |
| the Sole di Sesta of intensive rubin colour with purplish reflexes introduces notes of red fruit with a fresh green nuance and a fund of spiced and floral notes. Full, balanced, rich of pulp, body tonic rich in well sustained noble tannins from a good acidity, of big class the long and persistent closing. |
| Food Pairing Suggestions: |
| lamb, meat, sausage in sauce |
|
Sole di Sesta 2006 
