# Keir (2021)

- **Producer:** Tua Rita
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Toscana, Italy
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €78
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, spice, black pepper, lavender, blackberry, vanilla, cloves, tobacco, earth, mineral notes

## About this wine

The Keir Tua Rita 2021 is a single-varietal Syrah from Tuscany, produced by Tua Rita winery. Established in 1984, Tua Rita is known for its commitment to quality and artisanal winemaking. The grapes for Keir are sourced from a vineyard planted in 2004 in Suvereto, Tuscany, a region that offers a distinct terroir for Syrah. The winemaking process involves fermentation in Tuscan clay amphorae and aging in concrete, reflecting an approach that respects the varietal and its origin. The winery adheres to organic farming practices, emphasizing environmental health and soil vitality. This wine represents an exploration of Syrah's potential within the Tuscan landscape, with a focus on minimal intervention and a connection to the land.

## Interesting facts

- Fermented and aged in Tuscan clay jars (amphorae) and concrete.
- Fruit sourced from a parcel planted in 2004.
- Limited production, often around 2,000 bottles.
- Follows organic farming practices.

## Food pairing

The wine's medium-plus body and savory notes complement the richness of proteins like lamb, beef, and pork. The bright acidity cuts through the fat, while the tannins provide a satisfying counterpoint to the protein. Herbal and earthy notes in the wine can echo or contrast with herbs and spices in the dishes.

## Wine making process

The Keir Tua Rita 2021 is produced using 100% Syrah grapes. The winemaking process begins with fermentation in Tuscan clay amphorae, where the wine remains on its skins for two months. This is followed by a three-month aging period in concrete tanks. The winery practices organic farming, aiming to foster vine resilience and maintain soil health. The winemaking approach is described as minimally invasive, with a focus on respecting the inherent characteristics of the Syrah grape and the Tuscan terroir. Production is typically in limited quantities.