Firriato’s passion for Perricone
Sorìa Perricone is the result of a long experimental research focused on the recovery project of this minor vine belonging to the viticultural Sicilian tradition. The Perricone grapes from which Firriato produces this Sorìa Perricone, are another massal selection of Perricone owned by the winery that differs from the “Ribeca” one. This vine was accurately selected by the winery in order to experiment all the possible expressions of this vine in different Terroir and climates. This clone differs very much from the other clone growing in the Pianoro Cuddìa estate, from which Firriato obtains Ribeca. As a matter of fact, Sorìa Perricone grapes are grown within the Baglio Sorìa estate, in the hinterland of Trapani countryside. This is a hilly terroir where soils are characterised by high percentage of red marlstones and clayey texture. We are in one of the areas mostly interested by viticulture at European level, from where it is possible to obtain very particular wines able to express fresh fragrances and an immediate agreeableness.
Sorìa Perricone is the result of a long experimental research focused on the recovery project of this minor vine belonging to the viticultural Sicilian tradition. The Perricone grapes from which Firriato produces this Sorìa Perricone, are another massal selection of Perricone owned by the winery that differs from the “Ribeca” one.
- Appellation: DOC Sicilia
- Vine: Perricone
- Terroir: hilly
- Soil: clayey with red marlstones presence
- Esposizione: south-south-west (310 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.
The massal selection of Perricone: Firriato’s experimental research goes on
The pleasure of discovering all the shades a vine can offer is a milestone of Firriato’s production philosophy since its foundation. The new Sorìa Perricone is another tile added to Terroir and vines mosaic ranging from the Favigna island to the Etna volcano. This is a young and pleasant wine a great result of a long time research to identify the most interesting Perricone clone. The massive selection of Perricone is the key to find out this label expressing fruity notes marking its glass with a young and pleasant profile. The sparkle of its ruby red hues completes an overall picture confirming the unquestionable drinkability and fine wild fruit aromas togheter with the envelopping fragrances of must making a real difference between Sorìa Perricone and Ribeca, another famous Perricone based varietal wine of Firriato
The characteristics of vintages
In Trapani , 2018 vintage was characterized by frequent rains, and then stabilized during the final phase of grape ripening, with temperatures on average cooler than in 2017 and with good temperature variations between day and night.
In 2017, the climate trend led to a regular vegetative-production cycle. At the beginning of summer, thanks to a good vegetative curve, the plants are presented in excellent phytosanitary conditions.
Summer season 2016 was characterized by a mild climate, interspersed with few perturbations and without excessive heat peaks. After a winter characterized by low rainfall, the spring season began with average cool temperatures, even during flowering, and ended with some rainfall in the months of May and June. This climatic situation has favored an excellent trend of the various phenological phases of the vineyards.
It was an unforgettable vintage thanks largely to an almost uniform and very balanced climate, the spring was rightly rainy with cool summer which favoured ripening slow and gradual. There is talk of ”a summer without Scirocco wind”,July is spent without excessive heat. Parallel there were recorded temperature day/night very marked in all Firriato’s estate which helped the development of aromas and flavours.
Wine Enthusias 90 pts
4 stars Vini Buoni d’Italia
Sardine stuffed Ravioli paired with Sorìa Perricone
Rinse the fish bones and trimmings of any blood. Chop leeks, quarter onion, cut carrots and celery stick and chop a peeled clove garlic. Brown onion, leeks and garlic in a stockpot with olive oil.