Firriato’s passion for Perricone
Sorìa Perricone is the result of a long experimental research focused on the recovery project of this minor vine belonging to the viticultural Sicilian tradition. The Perricone grapes from which Firriato produces this Sorìa Perricone, are another massal selection of Perricone owned by the winery that differs from the “Ribeca” one. This vine was accurately selected by the winery in order to experiment all the possible expressions of this vine in different Terroir and climates. This clone differs very much from the other clone growing in the Pianoro Cuddìa estate, from which Firriato obtains Ribeca. As a matter of fact, Sorìa Perricone grapes are grown within the Baglio Sorìa estate, in the hinterland of Trapani countryside. This is a hilly terroir where soils are characterised by high percentage of red marlstones and clayey texture. We are in one of the areas mostly interested by viticulture at European level, from where it is possible to obtain very particular wines able to express fresh fragrances and an immediate agreeableness.
- Appellation: DOC Sicilia
- Vine: Perricone
- Terroir: hilly
- Soil: clayey with red marlstones presence
- Esposizione: south-south-west (310 mt. a.s.l.)
Baglio Sorìa soil is characterised by mineral elements, clay, red marlstones and other rocks of Oligocene period. Red marlstones are responsible for the structure of red wines of Baglio Sorìa estate.
The massal selection of Perricone: Firriato’s experimental research goes on
The pleasure of discovering all the shades a vine can offer is a milestone of Firriato’s production philosophy since its foundation. The new Sorìa Perricone is another tile added to Terroir and vines mosaic ranging from the Favigna island to the Etna volcano. This is a young and pleasant wine a great result of a long time research to identify the most interesting Perricone clone. The massive selection of Perricone is the key to find out this label expressing fruity notes marking its glass with a young and pleasant profile. The sparkle of its ruby red hues completes an overall picture confirming the unquestionable drinkability and fine wild fruit aromas togheter with the envelopping fragrances of must making a real difference between Sorìa Perricone and Ribeca, another famous Perricone based varietal wine of Firriato
It was an unforgettable vintage thanks largely to an almost uniform and very balanced climate, the spring was rightly rainy with cool summer which favoured ripening slow and gradual. There is talk of ”a summer without Scirocco wind”,July is spent without excessive heat. Parallel there were recorded temperature day/night very marked in all Firriato’s estate which helped the development of aromas and flavours. Therefore the best conditions that have led to “a slow maturation and perfectly balanced of the fruit.
Solow phenolic maturation with greater organoleptic complexity and with greater stability of polyphenols, consequently it has greater aptitude for long aging
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.