About the Winery
Firriato was established in the early 1980s thanks to the intuitions of Salvatore and Vinzia Di Gaetano, who saw in the age-old wine-making tradition of the province of Trapani a potential for the production of high quality wine. Since then, this tenacious and entrepreneurial couple has, with the help of top enologists Giuseppe Pellegrino and Giovanni Manzo, created a range of wines that suit the most refined palates. With the revival of Sicilian wines, Firriato began implementing a project during the nineties designed to safeguard and restore the island’s varied land. The first estates in the countryside of Trapani were added to over time with the acquisition of Cavanera on Etna, and Calamoni on the island of Favignana. The two regions are a reflection of a Sicily that is, geographically speaking, poles apart. They practice 3 completely different viticultures, coastal, hilly and mountain. In addition to being certified in organic farming, Firriato has always had a great sense of responsibility to respond to issues that affect the entire global society: from global warming to climate change, from the reduction of the biosphere to the risk of thinning biodiversity. Firriato totally neutralized its greenhouse gases footprint on the environment, and is one of the first wineries to be CARBON NEUTRAL. Firriato mixes tradition and innovation by using both indigenous varietals, such as Nero d'Avola, Perricone, and Zibibbo, and international varieties, such as Cabernet Sauvignon, that throughout the years have defined Sicily as an excellent wine region. Nowadays, Firriato has become one of the "Power Houses" of Sicilian winemaking with a goal of proving to the world the perfection of the sicilian terroir. The winery keeps on growing and today is up to the second generation with Federico Lombardo di Monte Iato and Irene Di Gaetano, Salvatore and Vinzia Di Gaetano’s daughter to continue to safeguard and enhance the incredible Sicilian ampelographic heritage.


Winery Notes
Deep, dark ruby red with a purplish hue. Complex bouquet on the nose, with notes of blackberries, plums, and Marasca cherries accompanied by nuances of licorice, ginger, cloves and juniper berries. Fresh palate with irresistibly elegant tannins.
Color: Red
Grapes: 100% Perricone
Soil: Calcareous and clayey
Age of Vines: 14 Years Old
Altitude: 200 m
Yield: 64 Hl/Ha
Farming practices: sustainable
Skin maceration: 14 days
Fermentation vessel: stainless steel tanks
Malolactic fermentation: yes
Aging: 10-12 months in French oak and 6 months in bottle
Production: 38,000 bottles per year