Jasmin Zibibbo 2024 white wine I.G.T Terre Siciliane Cantine Firriato

Jasmin Zibibbo Dry - Cantine Firriato

Jasmin is a Sicilian white wine born on the Borgo Guarino estate and the Baglio Soria estate, two X estates that enjoy wonderful Mediterranean climate conditions. The temperature variations between day and night favor the accumulation of all the olfactory components, creating a strong style and exotic elegance.

It presents itself to the eye with a straw yellow color accompanied by some greenish hues.

On the nose it is floral, elegant, with some hints of citrus fruits accompanied by jasmine flowers and Mediterranean scrub.

In the mouth it is fragrant, savory and harmonious, with a range of citrus fruits that stands out very well.

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: IGT Terre Siciliane

VARIETIES: Zibibbo

PRODUCTION AREA: Agro di Trapani – Tenuta di Borgo Guarini / Tenuta di Baglio Sorìa

TYPE OF SOIL: Medium texture tending towards clayey

EXPOSURE: Hill terroir with West orientation (300/400 m above sea level) / Sea terroir with South/South-east orientation – (80 m above sea level)

TRAINING SYSTEM: Counter-espalier with Guyot pruning

PLANTS PER HECTARE: 4,000/4,500

YIELD PER HECTARE: 7,000/7,500 kg

HARVEST: Manual harvest at the end of August (sea zibibbo) first ten days of September (hill zibibbo)

FERMENTATION TEMPERATURE: 18°C

FERMENTATION PERIOD: 20 days

VINIFICATION: Soft pressing and fermentation at controlled temperature

REFINEMENT: 3 months on noble lees or "sur lie" in stainless steel tanks with daily stirring

ALCOHOL CONTENT: 12.50% vol. | PH: 3.48 (average value) | TOTAL ACIDITY: 5.70 g/lt (average value)

FIRST HARVEST PRODUCED: 2012

SERVING TEMPERATURE: 10°-12°C

RECOMMENDED GLASS: From perfumed wines, with a tulip mouth