"In 1991 I planted the first vineyard of Syrah. The choice of Syrah stemmed from the will to represent to the maximum the own aromatic complexity of our Mediterranean terroir, as well as to realize a personal identification with some great wines from the Rhone.
Knowing that the average age of the vineyards would need to be of at least over 15 years, I patiently awaited their sojourn, in order to bring out to the maximum each and every characteristic of this inexhaustible grape. Grapes are harvested al full maturation, maceration and fermentation take place in big wooden barrels with the cap of the wine pushed down by hand several times per day for about 20 days. Following the pressing, the wine goes in to barriques, 1/3 of first passage, where the wine rests for 18 months. It is ready to be enjoyed starting as of March."