This month, we take you on a journey to discover Syrah, a French grape variety that has found a second home in Sicily.
We will begin by giving you a brief overview of this variety, why it arrived in Sicily and became so widespread, before finally going into detail about our own expression of Syrah, “Disira.”
As we mentioned earlier, Syrah originated far from here.
Specifically, in France, in the hills of the Rhône. It appears to be a native French grape variety, born from the spontaneous crossing of two local varieties, Mondeuse Blanche and Mondeza.
In the northern Rhône Valley, Syrah finds one of its highest expressions. There, the continental climate and significant temperature variations favor slow ripening, which gives structure, elegance, and aromatic complexity.
Over time, the success of Rhône wines has made Syrah an ‘international’ grape variety. Today, it is grown all over the world: from Australia to Morocco, from the United States to South Africa, as well as in Italy, from the Aosta Valley to Tuscany, and even in the far south, in Sicily.
It arrived in our island in the 1980s. At that time, Sicily was not yet particularly well known on the world wine scene, and some forward-thinking producers decided that it was time for a change.
Some of the best-known international varieties, such as Chardonnay, Merlot, Sauvignon Blanc, Syrah, and many others, were gradually cultivated.
They represented a way of putting Sicily “on the map” through varieties that consumers were already familiar with.
Over the decades, the trend has changed somewhat. We are now seeing a return to native varieties, of which there are many here.
Within this scenario, however, Syrah has been the one that, more than any other international grape variety, has acquired its own distinctive identity, so much so that it can still be found throughout the island.
Here, under the island sun and constant winds, the grape variety changes its character somewhat: the aromas are more fruity, the tannins softer, and it has a warm, Mediterranean soul.
Here, it does not become a heavy wine, but a balanced red, capable of maintaining its freshness despite the warmer climate.
At Baglio Diar, we wanted to focus on freshness in our Syrah “Disira.”
Disira is, in fact, the only one of our reds that does not age in barriques.
It rests only in steel for about three months, and then another month once bottled.
It is a ruby red with violet reflections.
The nose reveals its varietal aromas: red fruits, such as raspberry or blackcurrant, mixed with hints of red flowers, such as rose or violet.
On the palate, it has a medium body, supported by pleasant acidity and soft tannins. Here you may perceive flavors reminiscent of strawberry, blackberry, thyme, or even the typical spicy note of black pepper.
These characteristics make it versatile and pleasant; an excellent everyday wine. It is no coincidence, in fact, that we refer to a moment of the day (the evening) on the label, precisely to express its versatility.
We imagine it pairing well with white meats or game cooked with aromatic herbs. It could also be an excellent partner for first courses with tomato-based fish sauces, perhaps even adding a few ingredients to give it a little spice, which would go well with the wine’s spicy aftertaste.
And you? Are you already imagining how to pair it?
If you haven’t tried it yet, you can order it from our wine club