A white wine influenced by the sea
Favinia La Muciara
IGT Terre Siciliane
Grillo e Zibibbo
Favinia La Muciara is born from Sicily’s quintessential indigenous grapes, Grillo and Zibibbo. A white wine that reflects the Mediterranean soul, featuring a distinctive savory note wrapped in elegant aromatic scents.
Grillo, a white grape variety central to Sicilian winemaking, expresses fruity and well-defined savory notes when grown in coastal areas. Zibibbo enhances the aromatic complexity with a bouquet reminiscent of spring flowers and saline nuances. The result is a wine with vibrant acidity and an elegant, complex aromatic profile, featuring hints of orange blossom and Mediterranean herbs.
Favinia La Muciara is born from Sicily’s quintessential indigenous grapes, Grillo and Zibibbo. A white wine that reflects the Mediterranean soul, featuring a distinctive savory note wrapped in elegant aromatic scents.
Grillo, a white grape variety central to Sicilian winemaking, expresses fruity and well-defined savory notes when grown in coastal areas. Zibibbo enhances the aromatic complexity with a bouquet reminiscent of spring flowers and saline nuances. The result is a wine with vibrant acidity and an elegant, complex aromatic profile, featuring hints of orange blossom and Mediterranean herbs.
- Classification: IGT Terre Siciliane
- Grapes: Grillo and Zibibbo
- Climate: Marine – Mediterranean
- Soil: Loose and mineral-rich, with a high organic matter content and excellent drainage.
Favinia la muciara
The wines influenced by the sea
The marine-Mediterranean mesoclimate, the uniqueness of the mineral-rich soils, and the specific microclimate of the vineyards, influenced by the winds and sea air, are some of the key factors that have enabled the production of unique and distinctive wines. Grillo and Zibibbo, the two quintessential indigenous white grape varieties of Sicilian winemaking, come together to create Favinia La Muciara. A blend with vibrant acidity and an elegant, complex aromatic profile, featuring nuances of orange blossom, Mediterranean herbs, and refined saline notes.
FAVINIA LA MUCIARA
Awards
2020
The WineHunter: Red Award
2016
James Suckling: 90 pts
Luigi Veronelli: 3 Red stars
Bibenda: 3 Green bunches
2014
James Suckling: 90 pts
Robert Parker: + 91 pts
Gambero Rosso: 3 red glasses
Luigi Veronelli: 3 Stars
Paired with
Sumac breaded Amberjack
Open the fish and remove the entrails, wash it, peel it and cut it into strips. Finely chop all the herbs and, in a large dish, combine them with the breadcrumbs. Add 3 tablespoons of extra virgin olive oil and mix. Lightly grease the slices with a little oil, sprinkle with salt and pepper and pass them in sumac-flavored breadcrumbs, pressing lightly to make the breading adhere.
