Faro DOC

 

The grapes for Faro DOC are hand harvested in early fall and undergo long maceration on the skins in stainless steel tanks. The wine then ages in French oak for about twelve months and then in bottle for the same amount of time. Lovely nose and elegant palate featuring fruit and sweet and savory spices as well as notes typical to Sicily like Mediterranean scrub.

Faro DOC officially became an appellation in 1976, but was documented in several historical sources as being made as far as the Greek colonization of Sicily. It has been mentioned many times over in historic writings, which wax poetic about the high quality.

It then disappeared after WWII only to be revived in the 1990s. And in recent times, we’ve truly seen its total rebirth, with winemakers like Gianfranco Sabbatino leading the way with his well-respected interpretation.


Wine exported to

Japan

Most recent awards

  • 2018 | Wine Advocate93
  • 2019 | Gambero RossoTre Bicchieri
  • 2019 | James Suckling91
  • 2017 | Vinous93
  • 2018 | Vini Buoni d'ItaliaCorona
  • 2014 | Wine Enthusiast93
Grape Varieties:

55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera and 10% Nero d’Avola

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

12 days

Type of yeast:

Selected yeast

Fermentation temperature:

20 °C (68 °F)

Maceration technique:

skin contact

Length of maceration:

6 days

Malolactic fermentation:

Yes

Aging containers:

Oak barrels

Container size:

500 Hl

Container age:

Second, third use

Type of oak:

French

Bottling period:

April

Aging before bottling:

9 months

Aging in bottle:

12 months

Closure:

Natural Cork

Organic:

No

Vineyard location:

Faro Superiore, Messina, Sicily

Vineyard size:

20 hectares (49 acres)

Soil composition:

Calcareous clay and sand

Vine training:

Guyot

Altitude:

250-370 meters (820 and 1,215 feet) above sea level

Vine density:

5,000-6,000 plants per hectare

Yield:

70 -75 quintals per hectare

Exposure:

Northeastern

Years planted:

1999

Age of vines:

15-30 years old

Time of harvest:

Mid to late September

First vintage of this wine:

2009

Total yearly production (in bottles):

7,000

Tasting notes:

Dark ruby red with orange highlights, its intense, elegant and ample nose boasts notes of ripe red berries and blueberries, Mediterranean scrub, and spicy notes like nutmeg and pepper. Well-balanced on the palate with firm tannins, a round, rich fruity flavor, and an elegant finale.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Pairs well with roasts or braised meats with mushrooms, aged cheeses and rich, structured dishes.

Aging potential:

10 years

Alcohol:

Alcohol cont.: 13.5% by vol.

Winemaker:

Carlo Ferrini