Temperatures without thermal excesses over summer and late maturation time range of grape harvest 2019, especially in the countryside of Trapani and on the Favignana island. Etna is more regular which harvest is about to end, with red grapes in the vineyards located at higher altitudes. Firriato COO, Federico Lombardo di Monte Iato says: – “A truly special vintage. The varietal aromas will be enhanced, resulting in a great balance between acidity and fruit, especially in white berried grapes. Reds also did well longer maturation times, with accumulations in polyphenols and anthocyanins, thanks to a really interesting skin- pulp ratio. Great prerequisites for a harvest that by quality turns out to be among the best of the last few years “.
Firriato’s 2019 vintage has been generally characterised by the colder and wetter climate compared to the averages of recent years. Precipitations distributed in winter prolonged until late spring, with temperatures also below the average. We recorded winds from the north – sometimes even sustained (north wind) delayed sprouting and moved the entire development process forward and growth of the foliar apparatus up to the flowering which, in the Trapani countryside – above all for the early white varieties – (precisely because of some days of tense wind from the north).
No temperature increase over 2019 grape harvest. Precipitations lasted until summer as well cauising a drop in temperatures in western Sicily, especially over flowering period. However The vegetative development of the plants was optimal. This thermal framework, in the pre and flowering phenological phases, determined the reduction, the more accentuated the earlier the variety, of the size of the bunch influencing the fruit quality. The optimal climatic conditions that occurred during ripening also contributed to the overall quality aspects of production. Despite a reduction in quantity these environmental conditions have certainly caused an increase in the level of sugars, acids, polyphenols and the component of the aromas precursors in the grapes. As a matter of fact we reached excellent balance between the olfactory (aromas) and taste (alcohol / freshness ratio) component. Everything should turn into wines of high olfactory finesse, taste balance and longevity especially for white wines, rather than reds supposed to outstand because of the accumulations in polyphenols and coloring substances stand out.
The absence of thermal excesses has promoted “synthesis” with respect to “degradation”, resulting in changing aromatic contents frequently enhanced by the soil component. The response of the plant was given by its actual capacity of adaptation and, to a lesser extent, the suitability of the territory and in detail by its components of soil and position. We can certainly say that the grapes brought to the cellar are healthy and intact, also thanks to the maintenance of temperatures – never excessive – and to the absence of broken weather that did not show rain.
By the large we can confirm a great vintage. Firriato COO, Federico Lombardo di Monte Iato says: – “A truly special vintage. The varietal aromas will be enhanced, resulting in a great balance between acidity and fruit, especially in white berried grapes. Reds also did well longer maturation times, with accumulations in polyphenols and anthocyanins, thanks to a really interesting skin- pulp ratio. Great prerequisites for a harvest that by quality turns out to be among the best of the last few years “.
Grape harvest started on August 12, with a slight late collection of the Chardonnay, caused by the slow maturation process, then it was up to charmat sparkling wine bases, followed by the other white-berry varieties: Grillo, Inzolia and Catarratto, harvested in mid-September. On the pther hand, we started the red grape harvest with Merlot at the end of August to continue with the Syrah and Nero d’Avola grapes, these too moved forward in ripening, to conclude with the Cabernet and the Perricone, whose harvest ended at the end September. The productive decline on white grapes is matched by a more than interesting qualitative picture thanks to the extension of maturation times. You will have more balanced wines, with a more elegant and persistent olfactory intensity. On red grapes the prolonged ripening times and the remarkable day / night temperature range have increased the contribution of the substances contained in the skins, defining an organoleptic heritage that presents all the conditions for an important harvest.
The Favignana grape harvest started in early September. On the island of the Egadi archipelago, the accumulated delay reached ten days. It was a cool summer and the extended rainfall until late spring, prolonged the ripening times of the grapes. Grillo and Zibibbo have reached the optimal maturation, then we proceeded with the collection of Catarratto and, in the third decade of September, Nero D’Avola was harvested. Unlike the Trapani estates, in Calamoni there was no significant drop in production.
Etna – Tenuta di Cavanera.
Concentrated solely in the northeastern slope of the volcano, the Firriato vineyards are divided into 9 different districts (contrade) of Etna. Grapes are harvested with those of Nerello Mascalese for the sparkling base of Gaudensius, in late August, early September, to proceed with the white grapes of Carricante and Catarratto in late September. Production on Etna, by quantity, was more regular and in line with previous years. The red grapes of Nerello Mascalese for red wines, have registered a slower maturation and have enjoyed important temperature changes between day and night, favoring also in this case the accumulation of polyphenolic substances. The harvest ended on October 23rd with the harvest in the vineyards above 700 meters above sea level. The premises, as in the other territories, offer a harvest of exceptional organoleptic quality: nothing better for the new cellar that Firriato, during the year, inaugurated on the Cavanera Etnea estate, where the grapes of the 2019 vintage were processed.