Alessandro dal Borro IGT Tuscan Syrah 2015 (Organic)

Wines

Alessandro dal Borro
IGT Tuscan Syrah 2015 (Organic)

An exclusive wine which forms a synthesis between culture and territory; it is offered in a limited and numbered edition and a special wine format
“Alessandro Dal Borro tells our story, that of the territory and the men who lived there. This product is born of Ferruccio Ferragamo’s great passion for the Borro and for one of the varieties that most represents his terroir, the “Syrah”. This product reminds us of its organoleptic characteristics, the nobility and the greatness of the estate’s historical figure from whom the wine takes its name.
Exclusive online purchase dedicated to Il Borro Wine Club members

Format

1,5 lt

Blend

100% Syrah

Organoleptic card

Alcohol 14.5%
Total acidity: 5.2g/l
Dry extract: 33 g/l
Ph: 3,4

Food pairing

It is best enjoyed with appetizers and sandwiches, pasta with tomato sauce, seasoned cheeses, meat stews and game meats such as venison or wild boar as well as oven-cooked red meats. It goes well with turkey and duck. Generally, roast or grilled meats are ideal for Syrah wine.

The product

The color is deep, intense and dark with violet tones. On the nose it reveals its unique complexity. This wine is elegant, rich in black and red fruits, with a touch of the underbrush and with an aftertaste of spices such as green and black pepper and balsamic hints. In the mouth, this wine is rich, complex, powerful and balanced with elegant tannins. The aftertaste is long and spicy.

Winemaking

Alessandro Dal Borro IGT Toscana is obtained by pressing 100% Sangiovese grapes. The grapes are placed in small boxes weighing 10 kilos at the most. Following harvest, the grapes are cooled overnight at a temperature of 8° C. Processing of the grapes begins a the selection table where each bunch is checked by the workers and if the quality is not satisfactory, the bunches are discarded. Following destemming, the berries are checked on the second selection table where an accurate selection takes place and it is here that above all fragments of the stalk are eliminated. The goal is to ferment only the grapes, that is the skins, the grape seeds and the juice totally without fragments of the stems. Fermentation is achieved in French oak truncated cone vats and lasts over 40 days. All these operations are manual. After fermentation Alessandro Dal Borro is decanted in barriques of which 75% are new and 25% a year old; the barriques must made of the best selection of fine grain French oak. Malolactic fermentation takes place in the barriques and is followed by refinement on yeast for 6 months; elevation is completed in barriques for 18 months.

Download the technical sheet