The Mediterranean charm of Zibibbo
Zibibbo is an aromatic grape variety which is also suits dry wine making with a bouquet that evokes the scents and fragrances of spring flowers. Jasmin is the perfect manifestation of this entirely Mediterranean charm thanks to the unique soil and climate conditions found in Borgo Guarini. The difference in temperature between day and night favours the concentration of aromatic elements creating a fascinating hint of decisive style and exotic elegance. Jasmin is a wine that invites conviviality and the joy of each other’s company. It reflects Firriato’s oldest and newest philosophy: to offer wine lovers the perfect wine for every occasion. Jasmin is the perfect interpretation of a lifestyle that demands quality, elegance and style with moderate alcohol content.
Zibibbo is an aromatic grape variety which is also suits dry wine making with a bouquet that evokes the scents and fragrances of spring flowers. Jasmin is the perfect manifestation of this entirely Mediterranean charm thanks to the unique soil and climate conditions found in Borgo Guarini.
- Appellation: Sicilia D.O.C.
- Vine: Zibibbo
- Terroir: hilly
- Soil: mid-mixture, mostly clayey
- Exposure: west (300mt. a.s.l)
The hillside nature of the Borgo Guarini vineyards creates different soil and climate conditions according to the different heights at which they are located. Moving from one hill to another not only varies the chemical composition of the soil, but also the entire environment of soil and climate conditions. Wines produced on this estate evoke all the many nuances of this terroir.
Fragrances, aromas and Sicilian freshness
The virtuous path followed by Firriato since its foundation to enhance native Sicilian vines achieves a step more with Jasmin, a zibibbo grape-based wine expressing the particular sensorial profile of this grape variety. Zibibbo grapes have been historically used to make sweet or sparkling wines but Firriato decided to vinify them to produce still wine enhancing its aromatic profile and making a very drinkable wine. Eclectic soils of the Borgo Guarini estate rich in sodium and clay are the cradle of this aromatic variety composing Jasmin. The natural property of this soil enables Firriato to exalt the variety characteristics expressing the most inner fragrances of orange peel and mature figs together with elegant jasmin notes which name this precious label.
The characteristics of vintages
After a winter and a spring with abundant rainfall, summer did not make the thermometers soar and the sugar level was lower than in 2017. September recorded a slight increase in moisture and minimum temperatures compared to last year, but without ever causing particular phytosanitary problems. At the beginning of the third part of the same month there were copious rains (on the 21st and the 22nd) that slowed down the harvest, but fortunately without compromising the health of the grapes.
Mild winter with appropriate moderate rainfalls and mild spring eased the regular vegetative process of the vines. Fortunately the lacking of precipitations over the springtime and the heat wave of the first part of June did not make plants undergo water stress. Among July and August temperature reached very high level compared to typical seasonal average. Although this heat wave, the temperature fluctuations eased a good aromatic maturation of the grapes that had been harvested almost a week before but with a drop of production by 25%. Vintage 2017 climate conditions positively influenced native white grapes as the Zibibbo growing in the Borgo Guarini Estate and in the Calamoni di Favignana one. Broadly speaking grapes had been harvested in great conditions at the right sugar concentration level in both Firriato’s estates.
The summer season 2016 has been characterised by mild cimate, few rainfalls without excessive heat. After a winter characterised by few rainfalls, spring season began with cool temperatures lasted over flowering until the months of May and June when spring concluded with some rainfalls.These climatic conditions fostered a great vine life-cycle in the vineyard.
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 plants seed.
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 companies Firriato which helped the development of aromas and flavours.
The year showed to be fruitful. Either regarding the quantity, and definitely regarding the quality “very interesting wines regarding the aromatic profile” had been obtained. Because of the climate, the harvest lasted till the last week of September. The year 2013 gave a slower harvest and then a gradual maturation.
The end of August was a decisive date for the manual harvest of grapes from the autochthonous Zibibbo vines on the Borgo Guarini estate, which reached full ripeness thanks to the favourable soil and climate conditions. 2012 saw a winter that was not too harsh, with scarce rainfall, a humid spring and a muggy and sunny summer.
James Suckling: 92 pts
International Wine Report: 90 pts
Robert Parker: 86 pts
The Tasting Panel: 91 pts
James Suckling: 92 pts
Vinous: 89 pts
Luigi Veronelli: 2 red stars
Annuario dei Migliori Vini d’Italia: 88 pts
Bibenda: 4 green clusters
Squid stuffed with Cacio Cheese and Pistachios
Clean the squid and leave to drain in a colander. Break down the anchovy fillets in a non-stick pan with a dash of oil. Add in order: the breadcrumbs, another 50g of oil to moisten, the parsley, chopped; 25g of the pistachios, and the grated caciocavallo cheese. Season with salt and pepper. Once the squid filling is ready set some aside for garnishing before putting in the oven later. Separate the squid head from the tentacles and stuff the head