Firriato is the only wine-maker in Sicily to have experienced this method of vinification that enables a slow transfer of aromatic substances. It is a choice of production and style: raisins are added to wine, not must, like other Sicilian sweet wines. There is no fermentation of raisins in must.

Marrying the dried grapes is the young wine from the current vintage, with excellent supporting acidity. When in contact with wine, raisins swell and slowly release their valuable content. When the infusion stage is over, the raisins are removed and undergo a second pressing that will allow further release of their refined scents. After this last delicate operation, the exhausted raisins are collected and, in full compliance with the attitude that has brought Firriato to the forefront of environment preservation, they will be used to fertilise the soils of the Borgo Guarini and Baglio Sorìa estates.

Only the exhausted Passulé raisins will find abode in Favignana to fertilise Tenuta Calamoni.

“Tradition, innovation and care for the environment are today Maison Firriato’s winning cards”