I made this wine from grapes matured in my company's biodynamic vineyard in the countryside of Cortona.
The company's ethics include the total absence of corrective measures, crushing in the old fashioned way, with your feet, rendering this wine a true reflection of my grapes in this vintage year.
This Syrah comes from grapes matured “at the peak” of the de' Canonici vineyard.
Aged for two and a half years in the bottle, it is only produced in vintage years that we consider to be exceptional, and for this it represents our “family silver”.
My farm was born from a wish that matured over the years, to be able to produce a grand Syrah through the farming traditions of the family, passion, knowledge in the world of wine and the practice of biodynamics.
In order to reach this objective, Stefano Amerighi has identified an area of Chiuso di Cortona, named Poggiobello di Farneta, in the middle of which, as though it were a cru, there are two well exposed hills to south, south-east, closed within an old pebbly street to the west, a grove to the south and a ridge to the east to close the panorama.
The climatic and geological research carried out on the farm have later confirmed that this is the suitable terroir for bedding out clones and the selections of Syrah, personally chosen with care in Valle del Rodano by Stefano himself.
The running of the vineyard abides by the dictate of natural viticulture and biodynamic agriculture: pruning and the working of the ground are looked into according to lunar and planetary phases; phytosanitary defense is entrusted solely to the use of copper and sulphur which is distributed in minimal quantities, thanks also to maceration and the use of natural infusions,· biodynamic preparations allow the enlivening of the soil and avoid any kind of fertilizing and winter ploughing which structures the land during the cold season.
All this is done to succeed in bringing the healthy bunches to maturation and to consent a vinification totally free of corrective and chemical products. After de-stemming, a part of the grapes are left whole and another part is slightly foot pressed and manually placed into small concrete vats without the use of pumps. Fermentation is automatic, without selected yeasts, sulphur and controlled temperature. Refining is carried out in wood and cement for 14 months and the wine is bottled without filtration or stabilization.
The meetings with many collaborators who have accompanied Stefano in recent years have made it possible to integrate the initial wish to produce high quality wine with that of a project on a larger scale, that is, to make the company into a laboratory for the sustainability of agriculture. Today, Amerighi's intention is to propose a natural practice as an alternative to conventional agriculture through the cultivation of cereals, vegetables and fruit to the breeding of animals, together with the production of a great Syrah!