Cantine Fina Syrah

The Syrah grape is predominantly French in origin, thriving in the Rhône Valley in Eastern France. And when we say predominantly, it is because this grape—believed to have originated from a strain near the city of Shiraz in present-day Iran—is one of the most widely planted varieties around the globe. Its successful cultivation in Australia is merely a prelude to its presence in Chile, South Africa, Argentina, Spain, and Washington. In recent years, this grape has also conquered Italian territory, specifically in Sicily. The catalyst for this was Bruno Fina, who has rediscovered the potential of Syrah in this region, where traditionally only indigenous varieties were cultivated to produce robust, high-alcohol wines that could lend structure to the lighter wines of the north.

Bruno Fina, who was working for the Regional Institute of Vine and Wine at the time, began to experiment with international varieties, conducting small-scale microvinifications alongside the oenologist Giacomo Tachis. The Mediterranean climate of the island (with its hot summers, mild and rainy winters) combined with the diverse soil types have proven to be the perfect factors for the ripening of this variety (at altitudes ranging from 150 to 400 meters). Thus, after founding Cantina Fina in 2020—his family winery in the countryside of Marsala—the Fina family gave the green light to the production of Italian wines with this variety under the I.G.T. Siciliane denomination, with Cantine Fina Syrah.

In fact, in the vineyard, the only variable that changes is the grape variety, as all other conditions remain the same. In terms of labor, it is carried out entirely by hand, blending traditional methods with ecological farming practices. Thanks to this, high-quality grapes are obtained—harvested between August and September—whose condition is meticulously preserved in the winery. This is achieved through the cooling equipment installed in the old farmhouse that the family has transformed into a winery. Cantine Fina Syrah ferments in stainless steel tanks and will undergo barrel aging for one year. Finally, additional months in the bottle will further tame and round out this foreigner that has found its home in Sicilian soil.