L’Ecrù is a natural passito wine produced from Zibibbo grapes by the famous Sicilian top producer Firriato. This is an elegant sweet wine made partly from dried grapes – a great dessert wine. It is an intense golden wine with fine scents of orange blossom and honey, candied orange peels giving an expression of the warm Sicilian sun enriched by subtle yet deep nuances of the sea and fruit.
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|Classification||Terre Siciliane I.G.T.|
|Wine style||Sweet golden dessert wine|
|Maturation||4 months in the bottles|
|Bouquet||Fine scents of orange blossom honey, candied orange peels and dried figs, dates, peaches in syrup.|
|Taste||An enchanting texture enriched by subtle yet deep nuances of the sea and fruit that are both suave and exciting.|
|Pairs with||Excellent as aperitif and with foie gras. Matches well with fruits dessert, jam and chocolate. Serving Temperature 10-12 C.|
The Firriato company is one of the largest wine producers in Sicily, currently owning 6 wineries located in various parts of Sicily with very different terroir, which allows the company to produce very different wines. The philosophy has since the start of the company in the 1980’ies been to produce high quality wines, mainly based on indigenous grapes. The innovative Firriato wines have significantly supported the fame and global acceptance of Sicilian wines and made Firriato one of the most famous Sicilian wine producers.
The Zibibbo vines for the L’Ecrù sweet wine grow in calcareous-clayey soil vineyards at Firriato’s Borgo Guarini estate near Trapani and the Westcoast of Sicily at an altitude of 250-400 m.
The grapes were manually harvested in two periods. Grapes from the first harvest were dried under the hot Sicilian sun on mats for 40 days. The second harvest took place 7-10 days after the first. The grapes from this were softly pressed and fermented at controlled temperature. When the raisining process of the grapes from the first harvest was finished these grapes were added in the late harvest wine, where the dried grapes in contact with the wine swell up and release their aromatic properties, creating a unique incomparably balanced passito wine. The wine was rested and matured for four months in the bottles.
Longevity 10-20 years.