Feudo Principi di Butera Syrah
Brilliant and extremely intense ruby red color. Full and persistent with appealing notes of cherries, red fruit, and sweet spices. Rich, encompassing with clean sensations of appealing sweet spices with a long finish. Ideal with stuffed pasta or delicate meat sauce, lamb, or Pecorino cheese.
$35.00 / Bottle $420.00 / Case
Feudo Principi di Butera is located in the district of Butera in the Province of Caltanissetta, and lies entirely within the DOC production zone of Riesi. It's in the heart of Sicily, where the hills, the sunshine, the altitude and the proximity of the sea give ideal conditions for the production of outstanding fine wines.
The estate that once belonged to the noble Branciforte and Lanza di Scalea dynasties. The first Sicilian to be named a Prince in 1543 was Ambrogio Branciforte, upon whom King Philip II of Spain bestowed the title of Prince of Butera, a position which, up until the 19th century, remained Sicily’s most important feudal honor.
The climate is warm and temperate, with annual rainfall of no more than 600 mm (24 in). The average annual temperature is 17°C (63°F), and the warmest months are July, August and September. Thanks to the altitude of the estate, the maximum temperature is hardly ever higher than 34°C (93°F), thus guaranteeing optimum photosynthetic efficiency for the leaves of the vines. The bench of whitish marls on the soil’s surface that reflects the rays of the sun and thus creates around the bunches an ideal microclimate for the full ripening of grapes’ phenols, incorporates modest levels of clayey and sandstone breccia.
The management of the vineyard is inspired by the traditional manual tasks carried out by the farm workers. The goal is for the vines to benefit from as much sunlight as possible, whilst maintaining their leaf systems in optimum condition and aiming for a perfect balance between the vines and the grapes themselves so as to guarantee the highest possible quality in the wines produced. Feudo Principi di Butera grows Nero d’Avola and Insolia, indigenous varieties, but also Merlot, Cabernet Sauvignon, Syrah and Chardonnay to satisfy the demand of the international market.
The Syrah grapes making this wine are machine harvested in late September. Fermentation takes place at 82°-86°F. and lasts eight days. The wine ages for 12 months, 80% in 3,000 and 6,000 liter botte and 20% 350 liter tonneaux, followed by 3-6 months in the bottle.