Soria Frappato Sicilia DOC - Cantine Firriato

Soria Frappato, a typical red wine with a modern twist

Soria Frappato expresses a modern style of Frappato, which is the variety that best interprets the territory where the x is born, a sunny territory with a mild climate.

It is a harmonious wine, where the hints of berries stand out very well, very fresh and decisive on the nose, with soft sensations that envelop the palate.

It presents itself to the eye with a ruby ​​red color with some purple nuances.

The nose is fruity, with red berry fruit as the protagonist, accompanied by spices, black pepper, licorice and cloves.

In the mouth it is broad, complex and enveloping, balanced by an ideal acidity, which accompanies hints of blood orange.

Since the beginning of the 80s, Salvatore Di Gaetano's oenological passion has been attracted to a particular place, the Firriato district, in the extraordinary countryside of the city of Trapani, an agricultural territory profoundly marked by the cultivation of vines and the culture of wine, placed between the beautiful sea of ​​the Trapani coast and the majestic fortress of the ancient city of Erice.

Behind a great wine there is always a great viticultural territory with characteristic soil and climate conditions. All Firriato agricultural estates have a particularity, in terms of exposure, microclimate, soil composition and ventilation. From east to west, we move from mountain viticulture on the Etna volcano to that of the sea of ​​the Egadi islands on the island of Favignana, passing through the exclusive contexts of the Trapani countryside. The company's philosophy places at the center of everything: method, territory, pride and ironclad love. To present the excellence of Sicily and Sicilian wines to the world.

CLASSIFICATION: D.O.C. Sicily

GRAPE VARIETY: Frappato

PRODUCTION AREA: Agro di Trapani – Tenuta di Baglio Sorìa

TYPE OF SOIL: Clayey on a carbonate matrix

EXPOSURE: South 200 meters above sea level

TRAINING SYSTEM: Counter-espalier with mixed pruning

PLANTS PER HECTARE: 4,400

YIELD PER HECTARE: 7,500 kg

HARVEST: Manual, 2nd

 ten days of September

FERMENTATION TEMPERATURE: 24°C

VINIFICATION: Traditional with maceration of the skins, in steel tanks

stainless steel

AGING IN BOTTLE: About three months

ALCOHOL CONTENT: 13.20% vol. | PH: 3.57 (average value) | TOTAL ACIDITY: 6.04 g/lt

(average value)

FIRST HARVEST PRODUCED: 2015

FORMATS: 75 cl bottle