The embrace of nature

Caeles Viognier

IGT Terre Siciliane

Viognier

The organic wine Caeles Viognier fully expresses the fruity and floral notes of an international white grape variety that for its organoleptic characteristics has found in the countryside of Trapani its natural habitat. The Tenuta di Dagala Borromeo thanks to its particular characteristics, the pedoclimatic context and the soil tending to clayey gives the Viognier grapes the organoleptic components of the highest profile. The result is a delicate and gentle wine that stands out for its good persistence and excellent acidity, a wine which aroma releases gentle floral and fruity hints with delicate notes of yellow peach and loquat. Caeles Viognier is well suited to first courses of fish, light seconds of fish and perfectly accompanies raw seafood. With each sip Caeles Viognier gives intense sensations and aromas reminiscent of the hints of Sicily.

The organic wine Caeles Viognier fully expresses the fruity and floral notes of an international white grape variety that for its organoleptic characteristics has found in the countryside of Trapani its natural habitat. The Tenuta di Dagala Borromeo thanks to its particular characteristics, the pedoclimatic context and the soil tending to clayey gives the Viognier grapes the organoleptic components of the highest profile. The result is a delicate and gentle wine that stands out for its good persistence and excellent acidity, a wine which aroma releases gentle floral and fruity hints with delicate notes of yellow peach and loquat. Caeles Viognier is well suited to first courses of fish, light seconds of fish and perfectly accompanies raw seafood. With each sip Caeles Viognier gives intense sensations and aromas reminiscent of the hints of Sicily.


  • Appellation: D.O.C. Sicilia
  • Vine: Viognier
  • Terroir: hilly
  • Soil: mid-mixture, mostly clayey
  • Exposure: south (310 mt. a.s.l)
SENSORIAL PROFILE & WINEMAKING
SENSORIAL PROFILE & WINEMAKING

PRODUCTION AREA

Dàlaga Borro

On the Dàgala Borromeo Estate,in the Trapani agricultural area, Firriato has adopted the technique of wild ground cover; or rather they limit themselves to regularly cutting the wild grasses that grow in the vineyard. This way they obtain better quality grapes and combat the erosive effects on the land.

CAELES VIOGNIER

Culture of respect and love for nature

The grapes produced in the Firriato Estates are cultivated according to the strict guidelines for organic farming. Since its foundation, Firriato has focused on respecting nature, the local area and the environment – one of the fundamental objectives in the production of quality local wines. In the vineyard spontaneous grassing and the traditional practice of green manure, all the treatments carried out exclusively by use of natural products and not synthetic chemistry. In the hectares dedicated to organic farming, Firriato uses this expedient for the protection of the vine, ensuring a healthy and mature harvest and, above all, remaining devoted to the organic project and the qualitative refinement of the new labels.

CAELES VIOGNIER

Organic: Wisdom and Sensitivity

“The deep knowledge of biological life cycle of animals and plants and their interaction with the vine is the main milestone of Firriato’s production philosophy, which has been working according to organic certified standards from the foundation of the winery in 1978, in all its 470 ha covering 3 different Terroir.
An organic viticulture that has been officially certified in 2007, when the EU regulation of organic agriculture came into force, rewarding Firriato for its great remarkable commitment.
the 30-year-old commitment carried out by Firriato always respects strict certified organic standards which rules not only include the obligation to comply with specific technical requirements but also a deep knowledge of the agricultural ecosystem and all management aspects able to trigger positive synergies about vines biodiversity safeguard.”

CAELES VIOGNIER

The characteristics of vintages

PAIRED WITH

Fresh fish on soft white matalotta with seafood stew and sautéed leafy vegetables

Prepare a sauce made from onion, garlic and oil. When the sauce is hot, add the seafood to it so it releases its juice. Turn off, and proceed with removing the shells from it. Resume cooking and add the tomatoes cut into julienne strips and add a handful of parsley.

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Firriato Winery, Authentic Terroir