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YEARBOOK OF THE BEST ITALIAN WINES FOR 2007

The Siclari family has owned land in Santa Margherita di Pula in Sardinia for many years, surrounding their residential villa.
In 1996 Francesco Siclari, his wife Heide and his son Sliman, prompted by their great passion for wine, decided to begin producing it, with the intent of exploiting the ancient natural virtues of the Sardinian land.

Norace 2004	86
Texture	31
Balance	28
Roundness	27

Sensations: great power and creamyness backed by a powerful spicyness, the fully developed and fleshy fruit taste that envelopes the windy sensation conveyed by the oak, its purple tones, all are intense and lasting voices. Always smooth and well-balanced in it’s broad and enveloping spicy nature, this wine proves to be very clear cut in it’s enological development just as it is exceptionally gifted and well-rounded in terms of its grape structure. The fruitiness that dominates its aroma is sour cherry, a fruit that in order to come to the fore needs to have a lively acidity, a broad and soothing taste, that should never be overloaded with tannins. A balance between its fragrance and the windy falling away that makes the wine what it is, lights up it’s intensity and kindles its balsamic and persist progress.

Enological and grape outline: Tasting date: 06-07-06 – Kind of wine: Red – First year of production: 2003 – Annual average production: 9000 bottles – Grapes: Carignano 25%, Cannonau 45%, Sirah 10%, Cabernet Sauvignon 20% - Vineyard location: Santa Margherita di Pula – Exposition and altitude: 19 m above sea level – Kind of soil: sandy – Grape training system and vine density: High reaching Guyot, 6,250 plants/hectare – Average vine age: 8 years – Grape yield deduced per plant: 50 quintals, 0.8 kg. – Harvesting period: second half of September – Fermentation vat material: steel/wood cask – Temperature: 26/28% - Temperature control: Yes – Wood ageing: yes – Kind of wood: Allier and Tronçais – Cask size: 2.25 hl – Age: new and 1 year old – Duration of wood ageing: 8 months – Product stabilisation: proteic and tartaric.

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