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Ribeca Firriato

Classification IGT Sicilia
Grape varieties 60 % Nero d'Avola - 40 % Perricone
Vineyards location Guarini / Serro, Trapani province. South south-west exposure (200 mt. s.l.)
Soil composition Medium mixture with a clayey tendency
Training system Cordon trained, Guyot
Nr. Vines per hectare 5.000/6.000
Yields per hectare 6.700 kg
Harvest Hand-picking. Nero d'Avola: II decade of September - I decade of October. Perricone: I decade of October
Fermentation temperature 26°-28°C
Period of fermentation 14 days
Production method
Traditional vinification in temperature controlled fermenters followed by malolactic fermentation and maturation in French , American and Russian barriques for 10 months
Alcohol 15% by vol.
Tasting notes
Colour:
 intense red ruby. Fragrance: woodlands, spices. Flavour: round, warm and soft.
Production 60.000 bottles
Glass Tulip-shaped goblets of medium size and height
Serving temperature 16/18° C.
Pairing Ideal accompaniment to roast, grilled meat, game and flavoured medium-aged cheese
Format 750 ml - 1.5 l

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Ribeca Firriato

Ribeca Firriato

This is a song for Sicily and for her extraordinary indigenous grapes. The wine is a joyful blend of the vogorous and exuberant Nero d'Avola and the rare and decisive Perricone. The colour is deep and intense ruby, and the seductive perfume is of exquisite red fruits, spices and summer woodlands. The taste is fascinating, rich and warm with soft and delicate tannins. 

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