The sunkissed Red
IGT Terre Siciliane
Frappato, Merlot, Syrah
An intriguing red wine comes out from the hilly terroir of the Baglio Sorìa estate: Bayamore, an elegant blend of slight overipen grapes of Frappato, Merlot and Syrah vines.
- Appellation: IGT Terre Siciliane
- Vine: Frappato, Merlot and Syrah
- Terroir: hilly
- Soil: clayey soils with red marlstones presence
- Exposure: south (200 mt. a.s.l)
Baglio Sorìa soil is characterised by mineral elements, clay and red marlstones and other rocks of Oligocene period. Red marlstones are the responsible of the structure of red wines of Baglio Sorìa estate.
Firriato’s late harvest
A challenging experimentation that one of a late harvest of red grapes in a particular climate landscape like one of Sicily. The Authentic Terroir concept makes the difference between Firriato and other remarkable maison du vin. As a matter of fact, the meticolous attention focused on winery process to produce wines with remarkable recognisability for and the on-going research of different and relevant sensorial profiles, encourages Firriato to increase the range of the winery techniques and exploring Sicilian Terroirs. The goal was to overipen a Sicilian varietal like Frappato as well as the international Merlot and Syrah in order to evolve the aromas after the normal maturation and avoiding an excessive sugar concentration by maintaining freshness and acidity level making a wine more admirable for the most demanding palates.
The Characteristics of the vintage
Complicated vintage, fall 2014 is characterized by hot weather and few rainfalls. These climate conditions caused the appearance of remarkably reduced natural turfing rich in microterms ( species growing thanks to low temperatures). Natural and cultivated seed plants seem to be in late. Winter beginning is cold with strong spore abatement due to the huge humidity of spring 2015. ApprofondisciThis fact decreases initial microbial charge and the virulence of pathogens in their first development steps (April).
James Suckling: 91 pts
James Suckling: 90 pts
Pork pluma on onion and apple compote
Prepare the compote by slicing the onions and dicing the apples, combining them in a saucepan to which you will add the sugar and honey. Bring everything to a boil. Cook for 40 minutes, stirring occasionally. Remove from the heat, let it rest and add a spoonful of balsamic vinegar.