©Firriato - saint germain - Saint Germain

An authentically Sicilian sparkling wine


IGT Terre Siciliane

Grillo and Catarratto

Saint Germain is Firriato’s brut sparkling wine, coming from a blend of Catarratto and Grillo. These two native white grape vine varieties have contributed to Sicily’s oenological success, enabling them to enter onto the world stage for quality winemaking. The name derives from 18th century France, but it is a wholly Sicilian wine coming from the fertile land of the Trapani countryside. Saint Germain is grown on the Borgo Guarini Estate in a unique agricultural environment and, through Firriato’s innovative farming style, fully conveys all the ampelographic complexity of this stretch of Trapani countryside. Freshness and minerality seamlessly unite thanks to the sparkling process using the Charmat method, which enhances the interweaving aromatic and fragrant properties of the two varietals, giving a vivacious and extremely drinkable wine.

  • Appellation: IGT Terre Siciliane
  • Vine:  Grillo Catarratto
  • Terroir: hilly
  • Soil: mid-texture, mostly clayey
  • Exposure: west (250 mt. a.s.l)
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Production Area

Borgo Guarini

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Borgo Guarini has the scent of Sicily, an enchanting location where time passes at an indefinite pace, slow like the natural changing of the seasons. Immersed in the Mediterranean scrub the Borgo bears witness to the area’s farming tradition inexorably linked to the earth.

©Firriato - Terroir borgo Guarini - Saint Germain

Saint Germain

A joyous bead and vibrant pleasure

The Count of Saint Germain is cited in the memoirs of Casanova and Giuseppe Balsamo (the Count of Cagliostro). He lived his legendary life in the courts of Paris and London, from Germany to Tibet. At the time it was believed that he had discovered the secret of the philosopher’s stone and for this reason he would never age. We like to imagine we can commemorate him with a glass of Saint Germain brut in hand in the company of our loved ones, staying young, if not in age, then at least at heart.

©Firriato - Annate Vendemmia Catarratto BG - Saint Germain
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Paired with

Egadi Island Raw Seafood Platter

Cut up the swordfish finely to make the tartare and marinate with oil, salt, and lemon. Leave to rest for a couple of hours. Cut the amberjack into extremely thin slices carpaccio style. Remove the heads and shells from the prawns. Cut along their backs and pull out the intestines. Rinse thoroughly.