Nero d’Avola and Perricone are two symbols of Sicilian oenology. The first is widespread across the whole of Sicily and is well-known on an international level. Perricone, on the other hand, is a variety which risked sinking into oblivion, but which has been recovered and enhanced by Firriato. These are the two native red grape varieties which go to make Favinia Le Sciabiche. Planting these two vines in a seaside terroir was the start of a challenge Firriato wanted to undertake to test the plants’ adaptability to soil and climate conditions differing from those of the Trapani agricultural area. The results have been surprising and sometimes unpredictable. A glaring example is the ripening time of Nero d’Avola and Syrah on Favignana. Unlike the estates in the Trapani agricultural area, where these grapes have different harvest times, on the island of Favignana these grapes ripen and are harvested at the same time.

Viticulture practiced on small Islands is an inconceivable challenge under an effort point of view. Firriato understood the great value of Favignana’s land. Emerged lands of close geological epochs and soils riched in marine fossils represent the viticultural scenario where Firriato, for the first time in the history of Favignana, has introduced a viticulture destined to high quality wine production.
At the beginning of this agronomic challenge there was no scientific literature adivised about what vine varietal was supposed to be planted or any certainty relating possible results after vinification. An experimental viticulture impossible to find everywhere.