Perricone: a vine relic rescued by Firriato
RIBECA
DOC Sicilia
Perricone
Ribeca is the fruit of multiple decades of work recovering the relic vine of Perricone, from which Firriato has selected their own clone. The company has always believed in the quality of this vine variety that comes from the Sicilian wine-producing tradition, which is grown on the Pianoro Cuddìa Estate. This area has extremely windy and dry soil and climate conditions, and is where Perricone has found the ideal conditions for bringing out all its character. Firriato’s clone construes all the varietal characteristics of this once diffuse vine that has now all but vanished. The character of this variety is manifested in its notably elegant flavour, while Pianoro Cuddìa’s microclimate favours the development of the grapes’ aromatic complexity and intense but refined fragrances.
Ribeca is the fruit of multiple decades of work recovering the relic vine of Perricone, from which Firriato has selected their own clone. The company has always believed in the quality of this vine variety that comes from the Sicilian wine-producing tradition, which is grown on the Pianoro Cuddìa Estate.
- Appellation: DOC Sicilia
- Vine: Perricone
- Terroir: hilly
- Soil: calcareous-clayey
- Exposure: south-south-west (200mt. a.s.l)
Production Area
Pianoro Cuddìa
The Pianoro Cuddìa Estate, situated at the heart of the Trapani countryside, is characterised by the compact clay of its soil that complicates vine cultivation; they are extreme soils because they are rich in sodium.
Ribeca
Firriato’s Clone
Perricone is a long-standing vine from western Sicily’s oenological tradition. Its low yield and the difficulty in identifying the most suitable agronomic techniques for its growth, limit Perricone’s cultivation almost exclusively to the Trapani agricultural area. It is a difficult vine to read, both agronomically and oenologically. Firriato has interpreted Perricone by selecting from old vineyards scattered across the historical areas of its production, plants with the loosest bunches and smallest grapes.
RIBECA
The characteristics of vintages
2018
The 2018 vintage in Trapani was characterized by a period of frequent rainfall, followed by a decisive stabilization towards the end of the veraison of the bunches.
2016
One of the best vintages that Sicily has ever had, characterized by a balanced and gradual climatic trend. Winter with low rainfall followed by a spring season which began with cool temperatures, even during flowering; some precipitation occurred in the months of May and June.
2015
Very complex in terms of weather, the heat and rain Fall 2014 resulted in the appearance of a significantly reduced spontaneous sward and characterized by the presence of species microthermal (those that adapt and grow at low temperatures). In late they turn out to be the most wild and cultivated plant seed. The start of winter was cold, with the strong reduction of sporigen due to the Spring 2014 greatly damp.
2014
The 2014 harvest in Sicily was defined as the “perfect harvest”. The year was characterized by high rainfall, which lasted throughout the spring. All this entailed a delay in the vegetative cycle of the vine without determining anomalies of setting on the different varieties. The cool and rainy spring followed the dry summer ended with a bright and warm September while during the delicate period of the harvest the rains were almost absent.
2013
Very fruitful vintage both for production and quality grapes which originated very interesting wines under sensorial profile. Grape harvest lasted until the last week of September. 2013 vintage enabled a slower grape harvest which included more gradual ripen process: the harvest had been delayed by two weeks.
2012
The growth cycle of the grape, in the period of flowering and fruit set, had a normal course. There weren’t any anomalies during the phases of veraison and ripening. The harvest, for precocious white varieties, started earlier than the previous campaign. Lucifer, Charon and the other African anticyclones this summer have been a godsend for the harvest “an exceptional year in terms of quality.”
2011
The rainfall this year was lower compared to average rainfall values for Sicily and mainly occurred during the spring. The cool temperatures and scarce rainfall had a significant effect on the harvest, which began on 16th September, with a slightly lower yield of grapes. Although the yield was slightly lower than usual, the fruit was ripe and developed an excellent flavour thanks to the considerable differences in temperature between day and night that were seen from the second half of August.
2010
Overall, 2010 saw lower than average rainfall and temperatures, with abundant rainfall at the end of autumn and spring. This favoured a period of rest followed by invigoration of the vines, even though there was a slight delay in bud break and flowering. The harvest of the Perricone grapes began on 18th September. The muggy weather in August and cool, wet weather in September, with temperatures ranging from 20 to 22°C, together with considerable differences in temperature between day and night, accelerated the ripening process resulting in a good harvest, with all of the grapes picked by hand.
2009
The weather conditions were variable in 2009 with abundant rainfall during the winter, evenly spread throughout the spring and plentiful from the middle of September. It was a very unusual year, notable for the low temperatures recorded during one of the coldest winters experienced in the last few years. The summer was warm and dry until the rain arrived at the end of the summer months.
2008
The scarce rainfall and mild temperatures recorded this year did not affect the growth of the vines, which produced healthy, ripe fruit, a small percentage of which was treated with sulphur. The harvest of the Perricone grapes on the Pianoro Cuddìa estate started on 14th September; the grapes were hand picked thanks to the care and local knowledge of the labourers.
2007
The productivity of the vines fell by 40% this year due to an attack of peronospora, a mould that develops after abundant rainfall, and the strong and persistent sirocco wind. Timely action from those caring for the plants managed to save them and although the yield was lower than in previous years, the grapes ripened perfectly producing sweet, aromatic fruit.
2006
The stable weather conditions resulted in normal and productive vine growth and ripening. Rainfall was plentiful during the winter and spring of this year, supplying the plants with the right amount of water. The summer was fairly hot and muggy, resulting in early ripening of the grapes, which as a result were harvested from 8th September for Nero d’Avola and 10th September for Perricone.
2005
The favourable weather conditions of 2005 and the perfect condition of the vines from the previous year resulted in an excellent harvest, perhaps one of the best in recent years. The workers on the Pianoro Cuddìa estate started hand picking the Nero d’Avola grapes on 14th September, continuing with the Perricone grapes two days later.
2004
The production cycle of 2004 proceeded in a regular manner thanks to the presence of copious amounts of rain during the winter, which provided the plants with the water reserves needed for their growth and ripening, subsequent to the high temperatures recorded the year before that had affected production. The spring temperatures were lower than usual with frequent rainfalls, which delayed flowering and put the harvest back to the middle third of September.
2003
The year of 2003 proceeded in a regular fashion with an early harvest, September 8th for the Nero d’Avola grapes and September 12th for the Perricone grapes, thanks to early ripening of the fruit, caused by high summer temperatures that triggered physiological accumulation processes. The growth cycle benefited from abundant rainfall over the winter and a mild climate during the spring. The resulting fruit was ripe and healthy, with great body and soft, enveloping tannins.
2002
Due to abundant rainfall during the month of September, which affected the yield of the plants but not the quality of the grapes, 2002 was not one of the best years. The harvest began on September 8th for Nero d’Avola and September 14th for Perricone.
2001
The forecasts for 2001 did not meet expectations in terms of the presumed production. A fairly harsh winter and a hot summer with scarce rainfall caused a decrease in yield of 3.3% compared to the previous year. Thanks to the abundant and constant autumn rain, the wines are distinguished by a good structure and keen identity. Once the so-called “Easter freeze” had passed, the high temperatures in the summer resulted in an early harvest, which began on 6th September for the Nero d’Avola grapes and 13th September for the Perricone grapes.
2000
Unseasonal temperatures made 2000 quite a bizarre and unusual year and action had to be taken to safeguard the plants. The winter season proceeded in a regular fashion with abundant rain and, with the arrival of spring, temperatures that resulted in excellent bud break and normal flowering. This was followed by an unusually hot period during the last months of spring, with temperatures usually seen in the summer, followed by rain and winter temperatures at the start of the summer.
1999
The weather conditions were not very favourable, betraying expectations for an excellent year in terms of quality and quantity. The high temperatures recorded were slightly milder in some areas, resulting in excellent fruit ripening. The production was fairly heterogeneous, with an increase of 1.6% compared to the previous year. The harvest began on 4th September for Nero d’Avola and 12th September for Perricone
1997
One of the best vintages in the last fifty years was 1997, which benefited from favourable weather conditions that contributed to an excellent yield per vine and gave protection from parasite attacks. The wine, of the highest quality, contains a slightly higher sugar content compared to previous years. In terms of quantity, a smaller amount was produced but it met the quality requirements defined for Firriato’s wines.
1998
It was a year of extremes, with unstable data from one season to the next. The high expectations at the start of the year diminished over the course of the production cycle, but hopes were raised during September and October when the favourable weather conditions resulted in a 13% increase compared to the previous year.
RIBECA
Awards
2015
Gambero Rosso: 3 Red Glasses
Vini Buoni d’Italia: Crown
2014
Falstaff: 91 pts
2013
The Tasting Panel Magazine: 92 pts
James Suckling: 91 pts
Robert Parker: 90 pts
Vinous: 91 pts
Guida essenziale ai vini d’Italia: 90 pts
Wine Spectator: 89 pts
2012
WineSpectator : 90 pts
Robert Parker :91 pts
Bibenda: 4 Red clusters
2011
Gambero Rosso: 3 red glasses
Annuario dei migliori vini italiani: 90 pts
Luigi Veronelli: 3 Blue stars
Bibenda: 4 red clusters
Vinum: 17/20 pts
2010
Luigi Veronelli: 3 blue stars
Gambero Rosso: 3 red glasses
Robert Parker: 92 pts
Luigi Veronelli: 3 red stars
2009
Wine Enthusiast: 91 pts
Robert Parker: 92 pts
Wine Enthusiast: 91 pts
Annuario dei migliori vini italiani: 98 pts – Italian Best Red/Best producer of the year
Bibenda: 4 clusters
Luigi Veronelli: 3 red stars
2008
Gambero Rosso: 2 black glasses
Annuario dei migliori vini italiani: 97 pts
Bibenda: 4 clusters
Wine Enthusiast: 91 pts
Luigi Veronelli: 3 red stars
Vinum: 16.5/20 pts
2007
Gambero Rosso: 2 red glasses -finalist 3 red glasses
Bibenda: 5 Clusters
Annuario dei Migliori Vini Italiani: 98 punti – Italian best Red
Robert Parker: 91pts
Luigi Veronelli: 3 Red Stars
Falstaff: 90 pts
2006
Gambero Rosso e Slow Food: 2 Bicchieri
2005
Gambero Rosso: 2 red glasses
2004
Gambero Rosso: 3 red glasses
Falstaff: 90 pts
2003
Gambero Rosso: 2 red glasses
2001
Gambero Rosso: 2 red glasses
Vinum: 16.5/20 pts
Paired with
Sliced fillet of Wild Boar
Marinate the 4 wild boar fillets for about an hour in a marinade of the olive oil, sage, rosemary, mint and peppercorns. Once marinated remove any remaining herbs attached to the meat. Heat a cast iron griddle until scorching hot and place the fillets on with care. Cook the meat for no more than 4 minutes each side. When ready to serve season with salt, oregano, and drizzle with olive oil.
