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Firriato

Firriato Bayamore Rosso di Rossi 2022

Red still

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Regular price £14.50
Regular price £14.50 £16.00
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Other years:

2023
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Denomination Terre Siciliane IGT
Size 0,75 l
Alcohol content 14.0% by volume
Area Sicily (Italy)
Grape varieties Frappato, Merlot, Syrah
Aging In French oak barriques for 6 months.
Other years 2023
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Perfume

Perfume

Fragrances of ripe red berries.

Color

Color

Ruby red.

Taste

Taste

Important tannic structure, round on the palate, great freshness.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Producer
Firriato
From this winery
  • Start up year: 1985
  • Oenologist: Giovanni Di Giovanna, Paolo Errante
  • Bottles produced: 4.500.000
  • Hectares: 470
Firriato's strength is that it has been able to interpret, from the very beginning, the ancient Sicilian winemaking tradition in a modern key. Started in 1984 in the Trapani countryside, in Baglio Sorìa, the adventure of Salvatore Gaetano and his wife Vinzia evolved rapidly, taking the company to the top of the island's production quality in just a few years. Today, with more than three decades of experience and their daughter Irene working in the company, the philosophy has not changed and five more have been added to the original estate, creating a unique winemaking heritage with around 470 hectares under vine, no less than 34 labels and a total of 4.5 million bottles produced.

The company, nevertheless, is always projected towards the future and to the enhancement of the territory, in particular, at the moment, it is very focused with its efforts on the Etna area.
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Meat
Cheese
Pork

Name Firriato Bayamore Rosso di Rossi 2022
Type Red still
Denomination Terre Siciliane IGT
Vintage 2022
Size 0,75 l
Alcohol content 14.0% by volume
Grape varieties Frappato, Merlot, Syrah
Country Italy
Region Sicily
Vendor Firriato
Origin Company's vineyards in Trapani.
Climate Altitude: 200 m. a.s.l. Exposure: South.
Soil composition Clayey with red marls.
Cultivation system Espalier and Guyot.
Plants per hectare 5,800.
Yield per hectare 8,700 kg/hectare.
Harvest By hand, from the first to the third week of September according to the vine.
Fermentation temperature 24 °C
Fermentation 20 days.
Wine making Traditional vinification with skin maceration in stainless steel tanks.
Aging In French oak barriques for 6 months.
Total acidity 5.25 gr/L
PH 3.6
Allergens Contains sulphites