Firriato Camelot 2010

Manufacturer Firriato


Firriato Camelot 2010

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Typology Red
Vintage 2010
Region Sicily
Size 75 cl
Main Vine Cabernet Sauvignon

22,80 € tax incl.

Grapes : Cabernet Sauvignon60% e Merlot 40%
Vintage : 2010
Bottle : 75 cl 

Altitude: The vineyards have a south/south-westerly exposure (235 metres. above sea level)Training system: Cordon trained, spur pruned/Guyot :) Vines per hectar (ea):5,500/6,000 Yeld (kg,per hectar): 5,500/5,800 kg Harvest period: Hand-picking - Merlot in the 1st decade of September; Cabernet Sauvignon in the 2nd one. fermentation temperature: 25°- 27°C Period of fermentation: 14 days Vinificartion: The vinification carried out in controlled-temperature stainless steel tanks in  accordance to red wines tradition. The malolactic fermentation is carried out. Maturation: The wine is matured for 9 months in French durmast barriques Maturation in bottle: 6 months Alcohol:14,5% vol. PH: 3,49 (average) Total acidity: 6,60 g/l (average) ist Year Production: Vintage year 1998 Vintage Production: 25,000 bottles Serving temperature: 18°C Recommended glass: For fine red wines, wide and tapered rim Color: Bright and lively garnet red Nose: Full and complex bouquet that opens with extremely fine fruity scents of blueberries, raspberries and wild strawberries that make way to delicious hints of cherries and black cherry jam, cinnamon, cocoa, eucalyptus, mint and herbs of the Mediterranean maquis.Palate: Mouthfilling and soft, with great taste profile, thanks to marvelous and intact fruit, masterfully balanced with the lively fresh and dynamic acidity and lavish and refined tannins.Characteristics: For some time it has become a “cult” wine; an extraordinary Sicilian interpretation of the famous Bordeaux blend; rich, juicy, exciting, trepidant, compelling and noble like the marvelous and timeless legend it takes inspiration from.Pairings:To be tasted with rigatoni and hare ragout, tortelloni with overcooked veal, lamb loin with herbs, braised beef cooked with this wine, a delicious grilled steak of Chianina beef, stewed pork with onions. It is perfect with aged and firm-bodied cheese and it matches well with any specialty whose ingredients include chocolate.  


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Firriato irriato is a unit of measurement, a clear concept, the result of a business decision capable of transforming itself into promise and devotion. Recalling a production history that holds such importance for the world of high-quality Sicilian wine in a few brief lines could result in a rash and inadequate summary. Because Firriato is a company that is a living, warm-blooded organism that thrives on nature, identity and passion. We are in the province of Trapani, one of the most magical parts of the wine region of Sicily, where centuries of vine growing have given this area a natural ability to produce wines with a strong sense of identity. It was the start of the eighties when Salvatore Di Gaetano, a businessman with a passion for his homeland, saw the right elements in this picture-postcard landscape to bear the fruit of his freely declared passion: high-quality wine. Firriato is the crowning achievement of this dream, a company that in three decades has become one of the biggest production companies in Sicily, a reference for Made in Italy excellence acknowledged all over the world. Right from the onset, Salvatore Di Gaetano has gambled on the oenological potential of traditional vines. Nero d’Avola, Perricone and Nerello Mascalese, but also Zibibbo, Grillo and Catarratto, with Firriato have all become wines that have crossed the oceans, reaching far away cities and entering into the heart of enthusiastic wine lovers. Harmonium, Ribeca and Santagostino are wines that have made the company famous, along with its lead players. Wines of the utmost prestige, bearing witness to a production style capable of giving due value to wines produced in Sicily. 

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