A white wine from heroic seaside viticulture

Favinia La Muciara

IGT Terre Siciliane

Grillo, Catarratto e Zibibbo

Favinia La Muciara comes from the native grape varieties of Grillo, Catarratto and Zibibbo cultivated on the Calamoni Estate on Favignana. It is a wine that reflects the spirit of this unique and extreme land. The grapes are grown at sea level, the shore lying just 10 metres from the vineyard which sits on layers of Quaternary bio-calcarenite limestone—stratified over the centuries according to the rate of sedimentation to about half a metre. Among the farming practices employed by Firriato on Calamoni, one is the use of Neptune grass as a natural fertiliser for the vineyard. The wind blows the dried leaves of this marine plant in from the sea, providing the vines with a supply of nutrients. In addition to this, the Mediterranean breeze creates a marine aerosol effect which gives the wine a distinctive saline hint enveloped in elegant aromatic notes.

  • Appellation: IGT Terre Siciliane
  • Vine:  Grillo, Catarratto and Zibibbo
  • Terroir: marine
  • Soil: Quaternary bio-limestone with high presence of marine fossils
  • Exposure: south  (0 mt. a.s.l)
©Firriato - pulsante 1 - Favinia La Muciara

Production Area

Tenuta di Calamoni di Favignana

©Firriato - mappa calamoni - Favinia La Muciara

The Calamoni Estate on Favignana 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.

Favinia la Muciara

The vineyard of the Egadi Islands

La Muciara is first label from the Favinia line produced by Firriato on Favignana. More than a century after their disappearance, vines were reintroduced to the island and today the Calamoni Estate remains the only vineyard present on the Egadi archipelago, and the only one planted on an island that is not of volcanic origin. Over an area of five hectares, the Di Gaetano family have skilfully introduced the native vine varieties of Perricone, Nero d’Avola, Grillo, Zibibbo and Catarratto, up against an extreme viticultural environment thanks to the complex soil and climate conditions that make the island a natural laboratory for the study of the vineyard in such unique conditions. The sea’s vicinity, the breath of Foehn wind, and the natural fertiliser from Neptune grass and marine fossils are only some of the distinguishing features of wines from this heroic seaside viticulture on Favignana.

©Firriato - 3 Linflusso del mare Grape Harvest in Favignana island - Favinia La Muciara
©Firriato - Linflusso del mare - Favinia La Muciara

Favinia la Muciara

The Marine Influence

Favinia La Muciara is the first label produced by Firriato and the first wine coming from the reintroduction of vitis vinifera in this strip of Mediterranean sea. Nowadays the vineyard of the Calamoni of Favignana estate is the unique one of the viticulture of the Egadi archipelago. The grapes are grown at sea level, the shore lying just 10 metres from the vineyard. In addition to that the sea proximity implicates unique conditions with a steady ventilation bringing particular features to vineyards.

©Firriato - Annata Favinia La Muciara Vendemmia Zibibbo Favignana - Favinia La Muciara
©Firriato - premi la muciara - Favinia La Muciara

Paired with

Seared Tuna with Fleur de Sel

Place a griddle on the hob and turn on the heat. While it heats up rinse the tuna steaks under cold water and pat dry with kitchen towel, set aside. Wash the vegetables under running water and dry. Cut the fennel into strips; the carrots julienne and the tomatoes into wedges; cut up the lettuce. Once ready set aside.

©Firriato - CiboVino Favinia bistecca di tonno  F6A6399 1 - Favinia La Muciara