REGION: Sicilia

CHARACTERISTICS

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Favinia La Muciara comes from the native grape varieties of Grillo, Catarratto and Zibibbo cultivated on the Calamoni Estate on Favignana island, withing the Egadi archipelago. It is a wine that reflects the spirit of this unique and extreme land. The grapes are grown at sea level, the shore lying just 10 meters from the vineyard which sits on layers of Quaternary bio-calcarenite limestone—stratified over the centuries

Color: pale yellow with marked greenish hues

Nose: elegant and complex range of aromas with nuances of orange blossom, linden and elderberry interwoven with scents of ginger, lavender and thyme

Flavor/Finish: Soft and mouth filling entry that unfolds, revealing a vibrant acidity wrapped in elegant aromatic notes

Varietal: Zibibbo, Grillo and Catarratto

Food Pairing: Shellfish and seafood dishes such as oysters, lobster rice, pasta with sardines

Process: manual harvest in crates, soft pressing and fermentation on at controlled temperature, 6 months “surlie”, on fine lees in stainless steel with daily shaking, 12 months in bottle

Serving Temperature: 46 - 50 °F

Alcohol: 13%

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