Latest Technical Specifications · 2024
Alcohol 14.0%
Calories 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Syrah
Classification Cortona DOC Syrah
Region Cortona
Soil Clay loam
Harvest Dates Harvest began 2024-09-15
Fermentation Vessels Stainless-steel tanks and French-oak barriques
Oak Types French oak
Bottling Date Bottling began 2025-08-04
Contains Added Sulfites Yes
Closure Natural Cork
Production Details After destemming and crushing, the must fermented in stainless steel at no more than 25°C for approximately 10 days. Part of the wine then went into second- and third-fill French-oak barriques for malolactic fermentation, while the remainder stayed in stainless steel. Alko's separate 2024 product record reports sugar at 0 g/L and “acids” at 5.2 g/L, but does not specify the acid measurement basis, so no total-acidity claim is proposed.
Tasting Notes Intense violet-red; plum, redcurrant, blueberry, violet, pepper and vanilla; harmonious and fresh, with soft savory tannins and a finish of redcurrant, plum jam, licorice and vanilla.
2024 Technical Specifications
Alcohol 14.0%
Calories 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Syrah
Classification Cortona DOC Syrah
Region Cortona
Soil Clay loam
Harvest Dates Harvest began 2024-09-15
Fermentation Vessels Stainless-steel tanks and French-oak barriques
Oak Types French oak
Bottling Date Bottling began 2025-08-04
Contains Added Sulfites Yes
Closure Natural Cork
Production Details After destemming and crushing, the must fermented in stainless steel at no more than 25°C for approximately 10 days. Part of the wine then went into second- and third-fill French-oak barriques for malolactic fermentation, while the remainder stayed in stainless steel. Alko's separate 2024 product record reports sugar at 0 g/L and “acids” at 5.2 g/L, but does not specify the acid measurement basis, so no total-acidity claim is proposed.
Tasting Notes Intense violet-red; plum, redcurrant, blueberry, violet, pepper and vanilla; harmonious and fresh, with soft savory tannins and a finish of redcurrant, plum jam, licorice and vanilla.
2023 Technical Specifications
Classification Cortona DOC Syrah
Region Cortona
Harvest Dates Harvest began 2023-09-15
Fermentation Vessels Stainless-steel tanks and French-oak barriques
Oak Types French oak
Bottling Date Bottling began 2024-09-26
Production Details The grapes were destemmed and gently crushed, then fermented in stainless steel at no more than 25°C for approximately 10 days. Afterwards, 70% went into second- and third-fill French-oak barriques for malolactic fermentation and 30% went into stainless steel.
Tasting Notes Ruby red with violet hues; violets, blackberry, plum, vanilla and black pepper; fresh, supple and velvety, with silky tannins, black cherry, licorice, ripe fruit and spice.
Sources: www.antinori.it ↗ · Compare this vintage
2022 Technical Specifications
Classification Cortona DOC Syrah
Region Cortona
Harvest Dates 10 Sep 2022 to 13 Sep 2022
Fermentation Vessels Stainless-steel tanks and French-oak barriques
Oak Types French oak
Production Details The grapes were destemmed and gently crushed and the must fermented in stainless steel at no more than 25°C for approximately 10 days. The wine was then divided between 70% second- and third-fill French-oak barriques and 30% stainless steel for malolactic fermentation.
Tasting Notes Ruby red with purple hues; blackberry, plum, ripe cherry, licorice and black pepper; full and fresh, with silky tannins and a long vanilla-marked finish.
Sources: www.antinori.it ↗ · Compare this vintage
2021 Technical Specifications
Classification Cortona DOC Syrah
Region Cortona
Harvest Dates 9 Sep 2021 to 25 Sep 2021
Fermentation Vessels Stainless-steel tanks and French-oak barriques
Oak Types French oak
Production Details After destemming and gentle crushing, the must underwent pre-fermentation cold maceration in stainless steel to enhance fruit aromas. Fermentation proceeded in steel at no more than 25°C for approximately 10 days; 70% then went into second- and third-fill French-oak barriques for malolactic fermentation and 30% remained in stainless steel.
Tasting Notes Intense ruby-purple; ripe red fruit, black pepper, licorice and violet; soft and supple with silky tannins, freshness, plum jam and vanilla.
Sources: www.antinori.it ↗ · Compare this vintage
2020 Technical Specifications
Classification Cortona DOC Syrah
Region Cortona
Harvest Dates Harvest began during the second half of September 2020
Fermentation Vessels Stainless-steel tanks and French-oak barriques
Oak Types French oak
Production Details After destemming and gentle crushing, the must underwent pre-fermentation cold maceration in stainless steel to enhance fruit notes. Fermentation proceeded in steel at no more than 25°C for approximately 10 days; 70% then went into second- and third-fill French-oak barriques for malolactic fermentation and 30% remained in stainless steel.
Tasting Notes Intense ruby-purple; red and black fruit, violet, pepper and vanilla; supple with silky tannins and a long finish of redcurrant, plum jam, licorice and vanilla.
Sources: www.antinori.it ↗ · Compare this vintage
2013 Technical Specifications
Classification Cortona DOC Syrah
Region Cortona
Harvest Dates Harvest began in mid-September 2013
Fermentation Vessels Oak vessels and stainless-steel tanks
Maceration 10 days
Bottling Date Early 2015
Production Details Following destemming and pressing, fermentation began at 10°C to extract varietal aromas and then continued at no more than 28°C. After 10 days of skin contact, 70% went into oak for complete malolactic fermentation and the beginning of maturation, while 30% aged in stainless steel.
Tasting Notes Intensely purple; white fruit, tobacco and pepper; full and supple, with white peach, blackberry, tobacco and spices through the finish.
Sources: www.antinori.it ↗ · Compare this vintage
2012 Technical Specifications
Classification Cortona DOC Syrah
Region Cortona
Harvest Dates Harvest began from mid-September 2012 onward
Fermentation Vessels Oak vessels and stainless-steel tanks
Bottling Date Early 2014
Production Details After destemming and pressing, fermentation on the skins began at 10°C for varietal-aroma extraction and continued at no more than 28°C. After approximately 10 days, 70% went into oak for complete malolactic fermentation and the beginning of maturation; 30% aged in stainless steel. The approximately stated duration is not proposed as an exact maceration-days value.
Tasting Notes Intense purple; white fruit, pepper and tobacco; full and supple, with white peach, plum, blackberry, balanced acidity and spices.
Sources: www.antinori.it ↗ · Compare this vintage