It is an international vine initially cultivated in the Rhone Valley, in France, and then spread to the surrounding territories and, from there, to other areas of the European continent and the world. Its introduction into Italian territory is relatively recent, and can be dated to around the mid-1800s. In recent years, it has experienced a continuous diffusion in the Maremma area, passing from about 120 hectares in 2006 to the current 345, mainly located in the municipalities of Magliano, Scansano, Castiglione della Pescaia, Roccastrada, Gavorrano and Grosseto.

It is also known by the synonyms Shiraz, Syrac, Sirac, Sirah, Shiras, Syrac de l’Hermitage, Petit Syrah.

The hypothesis that indicates the Middle East, and in particular the city of Schiraz in Persia, as its place of origin is not certain (others indicate Syracuse). It is certain that Syrah, as shown by recent studies on the genetic heritage of the vine, demonstrates a great affinity with the Atesian vines Lagrein and Teroldego, but also with the Albanian vine Shesh, suggesting a common oriental origin. Syrah is the result of the spontaneous crossing of the Dureza and Mondeuse varieties.

It is a vine with an average ripening period and good vigor, which prefers very bright environments and does not show particular sensitivity to climatic adversities, even though it does not withstand water stress.

The wines are ruby ​​red tending to purplish, the aroma is fruity, with notes that recall red fruits (black currant) and violet, the taste is dry, dry, full-bodied, robust, sometimes tannic (especially when young), with retro-olfactory sensations that recall licorice, quite alcoholic, also suitable for aging in small oak barrels.

Syrah wines pair well with structured and tasty dishes, such as traditional Tuscan first courses (pici or tagliatelle with meat and game sauce) and roast beef and veal. The more aged versions are excellent with red meats, such as the typical Florentine steak, grilled, game, such as stewed wild boar, or with mature cheeses.