A red wine from heroic seaside viticulture


IGT Terre Siciliane

Perricone and Nero d’Avola

In the Calamoni Estate, the excellence of the native vine varieties of Nero d’Avola and Perricone is enhanced with the sensory properties of grapes ripened in an extreme environment in terms of its climate conditions and vicinity to the sea. Favinia Le Sciabiche is the gift resulting from the constant synergic action of the sea, wind and earth. It is the result of the great care Firriato extends to Sicilian land. The soil of the Calamoni Estate is rich in marine fossils and fish skeletons which have sedimented over the course of millennia. The extraordinary features of the terroir, in which Quaternary bio-calcarenite limestone plays a fundamental role, gives the wine an intense pleasantly saline note which together with the elegant aromas of Mediterranean scrub make for an outstandingly unique red wine, comparable to a great Pinot Noir.

  • Appellation: IGT Terre Siciliane
  • Vine:  Perricone and Nero d’Avola
  • Terroir: Favignana island- Calamoni di Favignana
  • Soil: Quaternary bio-limestone with high presence of marine fossils
  • Exposure: south (0 mt. a.s.l)
©Firriato - pulsante 1 - Favinia Le Sciabiche

Production Area

Tenuta Calamoni

©Firriato - mappa calamoni - Favinia Le Sciabiche

The Calamoni Estate lies on the central southern slope of the island, just a stone’s throw from the sea, on the narrowest part of this area of land facing the Marsala coast. The vineyard stretches over more than 5 hectares, enclosed by traditional dry stone walls.

©Firriato - Terroir Calamoni di Favignana - Favinia Le Sciabiche

Favinia le Sciabiche

The Egadi Islands Red

Nero d’Avola and Perricone are two symbols of Sicilian oenology. The first is widespread across the whole of Sicily and is well-known on an international level. Perricone, on the other hand, is a variety which risked sinking into oblivion, but which has been recovered and enhanced by Firriato. These are the two native red grape varieties which go to make Favinia Le Sciabiche. Planting these two vines in a seaside terroir was the start of a challenge Firriato wanted to undertake to test the plants’ adaptability to soil and climate conditions differing from those of the Trapani agricultural area. The results have been surprising and sometimes unpredictable. A glaring example is the ripening time of Nero d’Avola and Syrah on Favignana. Unlike the estates in the Trapani agricultural area, where these grapes have different harvest times, on the island of Favignana these grapes ripen and are harvested at the same time.

Favinia le Sciabiche

The Marine Influence

Favinia La Sciabiche is the red label coming from the unique vineyard of the Egadi archipelago where red grapes of the native Sicilian ampelographic heritage grow: Nero d’Avola e Perricone. The grapes are grown at sea level, the shore lying just 10 metres from the vineyard. The particular pedoclimatic context influenced by sea proximity characterizes the sensorial profile of this wine , releasing briny notes in the glass. Winds work like a “marine nebulizer” by spreading nebulized sea water in the vineyards that contributes to influence the aromatic profiles of grapes.

©Firriato - Linflusso del mare - Favinia Le Sciabiche
©Firriato - Viticoltura di mare - Favinia Le Sciabiche

Favinia le Sciabiche

The Sea Viticulture

Viticulture practiced on small Islands is an inconceivable challenge under an effort point of view. Firriato understood the great value of Favignana’s land. Emerged lands of close geological epochs and soils riched in marine fossils represent the viticultural scenario where Firriato, for the first time in the history of Favignana, has introduced a viticulture destined to high quality wine production.
At the beginning of this agronomic challenge there was no scientific literature adivised about what vine varietal was supposed to be planted or any certainty relating possible results after vinification. An experimental viticulture impossible to find everywhere.

©Firriato - Annate Favinia Le Sciabiche Vendemmia eroica Favignana - Favinia Le Sciabiche
©Firriato - Riconoscimenti e premi Favinia Le Sciabiche 4 - Favinia Le Sciabiche

Paired with

Cavatelli with Tuna Ragu

Heat the onion in a pan with a splash of olive oil. Add about 1/3 of the tuna—the leaner and darker parts (because they are richer in blood) and brown. Add the passata, about 300ml of water, and the tomato puree

©Firriato - CiboVino Favinia La muciara stufato di tonno  DSC0545 - Favinia Le Sciabiche