L'Ecrù Passito Naturale 2018 IGT - Firriato
Ecrù is a natural passito produced with Zibibbo grapes.
For the vinification, the method of infusion of raisins in wine is used.
The sun and the wind, with their joint action, determine the natural drying process of the bunches for almost 40 days. The grapes are then unpacked and infused into the wine, determining the uniqueness of L’Ecrù.
Formato da 50 cl.
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L'ECRU 'PASSITO NATURALE 2018 IGT
Ecrù is a natural passito produced with Zibibbo grapes. For the vinification of this prestigious label, Firriato uses the method of infusing raisins into wine, an absolute peculiarity in the Italian wine scene. The theater of this uniqueness is the Borgo Guarini withering garden. The sun and the wind that characterize the climate of the estate, with their joint action, determine the natural drying process of the bunches for almost 40 days. The slow drying favors the concentration, in each grape, of the scents of the Mediterranean scrub. The grapes are then unpacked and infused into the wine, determining the uniqueness of L’Ecrù. There are no prolonged, interrupted and distributed fermentations: the grapes in contact with the wine swell and give up their precious aromatic contribution for a passito of incomparable balance.
CLASSIFICATION: I.G.T. Sicilian lands
PRODUCTION AREA: Trapani countryside - Borgo Guarini estate
TYPE OF SOIL: Medium mixture tending to clayey
EXPOSURE: North / South (250-400 meters above sea level)
TRAINING SYSTEM: Espalier with Guyot pruning
PLANTS PER HECTARE: 5.500
YIELD PER HECTARE: 7.000 / 7200 kg
HARVEST: Two distinct manual harvests: 1st decade of September hand-picked selection of the ripest bunches for drying on racks. The remainder remains in the vineyard until reaching an optimal degree of ripeness for the late harvest.
FERMENTATION TEMPERATURE: 14 ° -16 ° C
FERMENTATION PERIOD: About 4 weeks
VINIFICATION: Pressing and fermentation at controlled temperature for the late harvest wine
PRODUCTION TECHNIQUE: After the end of the drying, the grapes are unpacked by hand and placed in infusion in the wine produced by the second harvest, the late one. The duration of the infusion varies depending on the year
REFINING IN BOTTLE: 6 months
ALCOHOL CONTENT: 13.40% vol. | PH: 3.57 (average value) | TOTAL ACIDITY: 5.67 g / lt
FIRST HARVEST PRODUCED: 2007
YEAR PRODUCTION: 30,000 bottles
FORMATS: Bottles of 50 cl and 1.5 L
SERVING TEMPERATURE: 12 ° C
RECOMMENDED GLASS: From sweet wines, small and with a high stem
CHARACTERISTICS: aristocratic and reserved, it is a sweet and dynamic nectar of
extraordinary persistence, sweet and graceful, fragrant, to be tasted alone,
in their intimacy, sure of an elegant, authoritative and sensual companion, never
PALATE: Enchanting texture, which unfolds almost "whispering", with the class of its high
lineage, expression of the warmth of the Sicilian sun, enriched and crossed by subtle and deep marine and fruity nuances, caressing and disturbing.
NOSE: Refined aromas of orange blossom honey, candied orange peel, dried figs, dates, peach in syrup, in perfect harmony with delicate evocations of bay leaves, lemongrass, marjoram, sage, oregano and oriental spices.
COLOR: Intense golden yellow tending to amber.
- Moscato di Pantelleria
- Prodotto biologico
- Provincia di produzione
- Zona di produzione:
- Tipo di vino:
- Vino Dolce.
- IGT Terre Siciliane.
- Grado alcolico %
- 14,5 % vol.
- 50 cl.
- Intense golden yellow tending to amber.
- Refined aromas of orange blossom honey, candied orange peel, dried figs, dates, peach in syrup, in perfect harmony with delicate evocations of bay leaves, lemongrass, marjoram, sage, oregano and oriental spices.