The subtle elegance of an iconic wine

L'ECRÚ

Passito IGT Terre Siciliane

Zibibbo

L’Ecrù is a natural passito wine produced from Zibibbo grapes. For the vinification of this prestigious label Firriato employs a method of infusion which adds the dried grapes directly to the wine; this is absolutely unique within the field of Italian winemaking. The ‘raisining’ garden at Borgo Guarini forms the backdrop for this unique process. Sun and wind define the estate’s climate, and their combined action determines the natural drying process of the grapes over about 40 days. The slow drying process favours the concentration of fragrances of Mediterranean scrub in each grape. The grapes are then removed from the stalks and put in the wine to infuse, giving L’Ecrù its uniqueness. There are no prolonged, interrupted and restarted fermentations: in contact with the wine the grapes swell up and release their precious aromatic properties, creating an incomparably balanced passito.

L’Ecrù is a natural passito wine produced from Zibibbo grapes. For the vinification of this prestigious label Firriato employs a method of infusion which adds the dried grapes directly to the wine; this is absolutely unique within the field of Italian winemaking. The ‘raisining’ garden at Borgo Guarini forms the backdrop for this unique process.


  • Appellation: Passito IGT Terre Siciliane
  • Vine:  Zibibbo
  • Terroir: hilly
  • Soil: mid-mixture, mostly clayey
  • Exposure: south-west (1form 250 to 400mt. a.s.l)
SENSORIAL PROFILE & WINEMAKING
SENSORIAL PROFILE & WINEMAKING

Production Area

Borgo Guarini

Borgo Guarini, at 165 hectares, is Firriato’s largest Estate and it illustrates Sicily’s agricultural history, a guardian of its land and oldest traditions. The colours of this landscape are vivid and iridescent like the unique light which defines this unspoilt backdrop.

L'Ecrù

Infused passito

L’Ecrù is an unusually fine, natural, sweet wine. The glint and sparkle of its rich golden colour bewitch you with their balance of uncommonly elegant Mediterranean fragrances and floral aromas. The infusion technique is what makes L’Ecrù so throroughly agreeable, showing up in the elegant bouquet of intense fragrances that exquisitely erupt in the glass with composite and sophisticated notes. On the palate it displays aromatic notes of honey, orange blossom, and citronella that delicately unite with the fragrances of dates and orange peel. L’Ecrù is a genuine joy for the senses that keeps its freshness and supporting acidity completely intact.

L'Ecrù

High agronomy, infusion and extraordinary fragrances

L’Ecrù’s infusion method comes from a long, slow process which starts in the Zibibbo vineyards of Borgo Guarini. For this prestigious label Firriato calls on multiple agronomic techniques, with the aim of already obtaining on the plant the best grapes for each subsequent phase of vinification. The traditional Guyot vine training system has been experimented with to create a real specialisation in grape production, in order to obtain two distinctly different types of bunches, one for drying and the other for winemaking. To create L’Ecrù therefore requires two separate harvests.

L'ECRU'

The characteristics of vintages

L'ECRU'

Awards

Paired with

Genovesi Sicilian Pastry

Put the flours, sugar, and salt in a large bowl and mix together. Cut it in the butter with a pastry blender or 2 knives until the mixture is crumbly. Stir in the egg yolks, one at a time. Add just enough water so that the dough begins to stick together.
Form the dough into a ball, wrap it in plastic film, and refrigerate for at least 30 minutes.

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Firriato Winery, Authentic Terroir