They’ve been making wine for centuries on Sicily, and certainly get it right with this one.
It has a fresh and inviting bouquet, a definite full body flavour and lasting finish. I bet you’ll take a second sip quickly after your first.
Located near Trapani – Firriato produces about 4.5 million bottles from 380 hectares, so there will be some for us next time you want to stock up (assuming our locals keep it in stock).
Nero d’Avola 80% and Petit Verdot 20% – sometimes with a little Merlot added to the mix. Nero d’Avola is also known as Calabrese.
Kefta (meat balls) Moroccan style. Lamb this time. With grilled asparagus, and carrots with a little honey drizzled on top. It would also go very well with a baked tenderloin and roasted veggies.
SICILIA ROSSO – FIRRIATO NARI