La Clarissa (2023) - Rallo
This red wine is made from 100% Syrah, a variety originally from the French Rhône region that has managed to express its elegance under the Sicilian sun too. The Rallo winery vinifies it as a single variety, allowing Syrah to express its spicy, fruity character to the full. The wine takes its name from "La Clarissa", one of the historic properties of the Rallo family.
La Clarissa (2023) - Rallo
Type: Red Wine
Area: Italy, Sicily, Agro di Trapani
Appellation: Sicilia Syrah DOC
Grape variety: Syrah
Vintage: 2023
Winery: Rallo
Alcohol: 13.5%
The appellation: Sicilia Syrah DOC
Sicilia Syrah DOC is one of the most interesting expressions of contemporary Sicilian reds, born of the meeting between the international Syrah grape and the island’s Mediterranean climate. Set within the wider Sicilia DOC, this type showcases a variety that has found an ideal home in Sicily, producing wines of great structure, complexity and aromatic intensity.
Find out more about Sicilia Syrah DOCWhat to eat with La Clarissa
Who makes it: Rallo
Founded in 1860 at Marsala, the Rallo winery built its reputation on making quality Marsala wines. Over the years the estate has widened its range, embracing organic viticulture and championing native and international varieties grown in various parts of Sicily.Since 2010 Rallo has been part of the ICV – Italian Wine Brands group, but it keeps a management style and character strongly tied to family and territorial tradition.
Find out more about RalloThe vine of La Clarissa
Syrah
Syrah is one of the most iconic and widely admired black grape varieties in the world, known for intense, structured reds with plenty of character. Native to the Rhône Valley in France, Syrah has spread to vineyards everywhere thanks to its remarkable versatility and its ability to adapt to different terroirs. Wines made from Syrah stand out for their fruity, spicy aromas and their great longevity.
Find out moreLa Clarissa: the area of Agro di Trapani
Agro di Trapani
The Agro di Trapani is one of the most important wine areas of Sicily, in the western part of the island. Thanks to its proximity to the sea, its limestone and clay soils and its dry Mediterranean climate, this area has historically been suited to the production of fresh, aromatic whites, structured reds and world-famous fortified wines such as Marsala. Viticulture in the Agro di Trapani stands out for the use of native varieties such as Grillo, Catarratto and Inzolia for the whites, and Nero d'Avola and Perricone for the reds. The region is also renowned for the production of Marsala DOC, a fortified wine with centuries of history.
Find out more about Agro di TrapaniClimate: Mediterranean
Altitude: Low Altitude (0-200 m above sea level)
Soil: Limestone / chalk
Geographical setting: Volcanic
Profile of La Clarissa
Primary aromas: Ripe red fruit, Plum
Secondary aromas: Aromatic herbs, liquorice, Pepper
Tertiary aromas: Leather, Tobacco
Tasting notes: This intense red wine offers a fascinating aromatic experience, marked by ripe red fruit, spicy notes of black pepper and hints of chocolate. In the mouth it is a perfect balance of soft tannins and robust flavours, with a long, elegant finish. A wine of great structure and complexity, confirmed by its excellent aromatic length. The harmony between acidity and softness makes it pleasantly tasty. Perfect alongside rich, savoury dishes such as roasts and aged cheeses.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium |
| Tannin | Medium |
| Sweetness | Dry |
| Finish | Medium / Long |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for La Clarissa
Hand harvesting
Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.
Find out moreMalolactic fermentation
Malolactic fermentation is a fundamental process in winemaking, particularly used for quality white, red and sparkling wines. This method plays a key role in determining the flavour and aromatic profile of many wines, helping to make them softer, more complex and suited to long ageing.
Find out moreTemperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreAgeing methods used for La Clarissa
In stainless steel
Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.
Find out moreIn barrique
Ageing in barrique is one of the noblest and most fascinating techniques in winemaking, chosen to give the wine complexity, structure, elegance and potential to develop. The barrique is a small wooden cask, usually of French or American oak, with a capacity of around 225 litres. Thanks to its small size and the direct contact between wine and wood, this kind of ageing allows constant micro-oxygenation and a measured contribution of tertiary aromas, helping to develop toasty, spicy, vanilla or balsamic aromas, and to polish the tannins in reds.
Find out more