Perricone: a vine relic rescued by Firriato


DOC Sicilia


Ribeca is the fruit of multiple decades of work recovering the relic vine of Perricone, from which Firriato has selected their own clone. The company has always believed in the quality of this vine variety that comes from the Sicilian wine-producing tradition, which is grown on the Pianoro Cuddìa Estate. This area has extremely windy and dry soil and climate conditions, and is where Perricone has found the ideal conditions for bringing out all its character. Firriato’s clone construes all the varietal characteristics of this once diffuse vine that has now all but vanished. The character of this variety is manifested in its notably elegant flavour, while Pianoro Cuddìa’s microclimate favours the development of the grapes’ aromatic complexity and intense but refined fragrances.

  • Appellation: DOC  Sicilia
  • Vine:  Perricone
  • Terroir: hilly
  • Soil: calcareous-clayey
  • Exposure: south-south-west (200mt. a.s.l)
©Firriato - pulsante 1 - Ribeca

Production Area

Pianoro Cuddìa

©Firriato - mappa cuddia - Ribeca

The Pianoro Cuddìa Estate, situated at the heart of the Trapani countryside, is characterised by the compact clay of its soil that complicates vine cultivation; they are extreme soils because they are rich in sodium.

©Firriato - cuddia - Ribeca


Firriato’s Clone

Perricone is a long-standing vine from western Sicily’s oenological tradition. Its low yield and the difficulty in identifying the most suitable agronomic techniques for its growth, limit Perricone’s cultivation almost exclusively to the Trapani agricultural area. It is a difficult vine to read, both agronomically and oenologically. Firriato has interpreted Perricone by selecting from old vineyards scattered across the historical areas of its production, plants with the loosest bunches and smallest grapes. In addition to selecting for the bunches, which is indispensable for maintaining the high skin to pulp ratio and allowing appropriate ripening times, Firriato’s Perricone exhibits a high content of anthocyanins and complex aromatic notes with nuances of spices, flowers and ripened fruit. Agronomic experiments and micro-vinification carried out over the years have enabled the identification of the germplasm of a specific clone of Firriato.

©Firriato - Firriato Winery Terroir  17 - Ribeca
©Firriato - Riconoscimenti e premi Ribeca - Ribeca

Paired with

Sliced fillet of Wild Boar

Marinate the 4 wild boar fillets for about an hour in a marinade of the olive oil, sage, rosemary, mint and peppercorns. Once marinated remove any remaining herbs attached to the meat. Heat a cast iron griddle until scorching hot and place the fillets on with care. Cook the meat for no more than 4 minutes each side. When ready to serve season with salt, oregano, and drizzle with olive oil.

©Firriato - Ribeca Tagliata di cinghiale 9F6A5030 2 - Ribeca