Winery FirriatoL'Ecrù Sicilia Passito
Sweet wine
In the mouth this sweet wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the L'Ecrù Sicilia Passito from the Winery Firriato
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Ecrù Sicilia Passito of Winery Firriato in the region of Sicily is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the L'Ecrù Sicilia Passito of Winery Firriato in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with L'Ecrù Sicilia Passito
Pairings that work perfectly with L'Ecrù Sicilia Passito
Original food and wine pairings with L'Ecrù Sicilia Passito
The L'Ecrù Sicilia Passito of Winery Firriato matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of spanish paella, zucchini quiche or tapenade with green olives.
Details and technical informations about Winery Firriato's L'Ecrù Sicilia Passito.
Discover the grape variety: Amandin
Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of L'Ecrù Sicilia Passito from Winery Firriato are 2017, 2009, 2016, 2008 and 2014.
Informations about the Winery Firriato
The Winery Firriato is one of of the world's greatest estates. It offers 81 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
