"Shiraz" IGT Lazio Casale Del Giglio 2014

Product no.: CAGI 600

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Old price 12.00 €
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Available delivery methods: Standard delivery, CEE 01, CEE 02, CEE 03, USA, COMMERCIALE IT., DROP FISSO 6



Red Wine of Lazio I.G.T.


Shiraz (or Syrah) is a vine of oriental origin, which comes from ancient Persia. It has established itself in France mainly in the Rhone Valley, where it contributes, together with other grape varieties, to the production of famous wines such as Hermitage and Châteauneuf-du-Pape. Since the beginning of the last century this vine has spread in some parts of Australia, such as the Hunter River Valley, near Sidney. Thanks to the “Casale del Giglio” project it was introduced for the first time in the province of Latina in 1985.

Grapes and vinification

100% Syrah, from grapes that have reached an optimal state of ripeness. Cold maceration for two days at about 10 ° C. to favor a greater extraction of both the typical aromas of the grape and the color. Red vinification with periodic punching down (2–3 per day) to ensure a higher content of extracts and tannins. The tumultuous fermentation continues for 10-12 days at a temperature of 26-28 ° C. with a succession of some “delestage”, especially in the first stages of vinification. After careful racking, with handling of the draining pomace only by gravity, the malolactic fermentation in steel follows. Aging in barriques for 8-12 months and 6 in the bottle.

Organoleptic examination

Ruby red color with purple hues; intense aroma, with good persistence, with fruity notes of currant, blueberries and morello cherry, cardamom and cinnamon. Soft and warm taste, with good tannic texture and return of spicy notes of black pepper in the finish.

Suggested combinations

Grilled tuna steak.

* Délestage Red vinification technique which involves the partial drawing off of the fermenting must. It consists in transferring part of the fermenting must into another tank with subsequent reintroduction of the same from the top into the starting winemaker, with the aim of oxygenating the fermenting wine and dispersing the marc evenly in the tank, thus facilitating a better transfer of anthocyanins (color) and polyphenols (tannins) from the skins to the must.

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