2012

Tre Stelle Rosse Grande esordio

The Passito influenced by the sea

FAVINIA PASSULE'

IGT Terre Siciliane

Zibibbo

Favinia Passulé, from Zibibbo grapes, an aromatic variety par excellence, is the natural passito with the infusion method, an expression of vineyards grown in the coastal area. The result is a wine with an organoleptic set of balsamic tones that delicately balance the savoury scents.
Zibibbo grapes, an aromatic variety endemic to western Sicily, are characterised by citrus notes and fragrances reminiscent of prickly pears and dates. This peculiar vine, grown in this specific terroir, tends to thicken the skin which is functional to guarantee the practice of drying the grapes.
The marine influence is noticeable from the first sip, where the intense aroma of Zibibbo interacts well with the iodine and Mediterranean scrub notes.

Favinia Passulé, from Zibibbo grapes, an aromatic variety par excellence, is the natural passito with the infusion method, an expression of vineyards grown in the coastal area. The result is a wine with an organoleptic set of balsamic tones that delicately balance the savoury scents.

TECHNICAL SHEET
WHERE TO BUY
Buy Now!

  • Classification: IGT Terre Siciliane
  • Vine: Zibibbo
  • Pedoclimate: Mediterranean – Marine
  • Soil: Loose and mineral, with a strong component of organic substance and excellent drainage
  • Exposure: south
  • SENSORIAL PROFILE
  • WINEMAKING

Grape Harvest: 2 different grape harvest: First grape harvest is focused on collecting grapes growing on the spur of the vine, at the beginning of September. After one week -10 days we come back into the vineyard for a second grape picking, also known as late grape harvest

Vinification: When the raisining process of the first harvest is closed, grapes are infused in the late harvest wine. The duration ofthe infusion process depends on the vintage. Pressing, fermentation at controlled temperature

Production Tecnique: When the raisining process of the first harvest is closed, grapes are infused in the late harvest wine. The duration of the infusion process depends on the vintage

SENSORIAL PROFILE & WINEMAKING
SENSORIAL PROFILE & WINEMAKING
  • SENSORIAL PROFILE
  • WINEMAKING

Grape Harvest: 2 different grape harvest: First grape harvest is focused on collecting grapes growing on the spur of the vine, at the beginning of September. After one week -10 days we come back into the vineyard for a second grape picking, also known as late grape harvest

Vinification: When the raisining process of the first harvest is closed, grapes are infused in the late harvest wine. The duration ofthe infusion process depends on the vintage. Pressing, fermentation at controlled temperature

Production Tecnique: When the raisining process of the first harvest is closed, grapes are infused in the late harvest wine. The duration of the infusion process depends on the vintage

Favinia passulè

The Zibibbo Grape Harvest

Favinia Passulè is born from 2 distinct harvests. The first harvest is dedicated to the just-ripened Zibibbo which is collected in special wooden crates whose bunches are placed on racks for natural drying in the sun. The second harvest, however, is dedicated to the grapes left on the plant for over-ripening. After a few weeks, depending on the year, the late harvest of the bunches left on the plant is carried out.
This method allows for a greater concentration of the aromatic spectrum of the Zibibbo grapes which will be vinified to obtain the wine in which the infusion process of the raisins will evolve.

Paired with

Mint and Basil Sorbet

Blend the sparkling wine, basil, mint, sugar and lemon juice for one minute at maximum speed. Then whip the egg whites into very firm nerve and incorporate them into the smoothie, adding them by spoonfuls and trying to mix everything as little as possible.

SHARE!

Firriato Winery, Authentic Terroir