Deep red in color with violet reflections, the nose has notes of ripe red and sour cherry, accompanied by hints of pepper, spices and balsam. In the mouth it reveals a powerful and persistent structure, accompanied by a dense tannins.
A part of the grapes (30%) is left to dry for about 30-40 days. after drying, the grapes are manually de-stemmed and crushed with the feet in 500 liter terracotta amphorae. Spontaneous fermentation through indigenous yeasts in amphora, without temperature control. Maturation in amphora on fine lees for about 8-10 months and subsequent refinement in the bottle.
Gallo Otto derives its name from the Contrada Gallo di Cossignano, number 8, where the Syrah vineyards are located
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Color Deep red in color with violet reflections
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Bouquet notes of ripe red and sour cherry, accompanied by hints of pepper, spices and balsam
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Taste persistent structure, accompanied by a dense tannins
