GRAPES: 100% Syrah
VINEYARD: Apice is Stefano’s cru, and the fruit comes exclusively from the parcel named ‘Apice’, with the most calcareous soils in his vineyard, 310m altitude on the top of the hill Vigneto dei Canonici.
CELLAR: Harvest is in the first days of October. 20% is gently pressed by feet; 40 % de-stemmed and left as whole berries, and 40 % whole cluster. The fermentation lasts about 40 days without temperature control and with light punching down. The wine is aged in ceramics for 18 months and after the bottling rests a further 24 months in bottle before release.
CELLAR ADDITIONS: a few grams of So2
TASTING PROFILE: reaches maturity after 4 years, plateau is between 7 and 30 years.