In the glass
Aroma: dried cherry, pepper, iron, tobacco
Palate: tart red fruit, structured tannin, mineral, spice
Ribeca is a leading varietal Perricone bottling: this nearly extinct native grape produces a wine of austere iron-mineral character, tart red fruit and high acidity distinct from the broader Sicilian red profile.
What it pairs with
-
Spiced lamb skewers
Perricone's pepper and iron mineral are classical with spice-seasoned lamb. -
Pasta with Sicilian black sausage
The wine's tartness and iron mineral complement the richness of blood sausage pasta. -
Aged caciocavallo podolico
High acidity and iron-mineral depth are structural matches for intensely aged cheese.
How to serve Firriato Ribeca
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Spiced lamb skewers, Pasta with Sicilian black sausage, Aged caciocavallo podolico. Match the wine's structure to the dish's fat and salt.
History
Firriato produced Ribeca as a single-varietal Perricone to champion this near-extinct Sicilian native red grape. Perricone (also called Pignatello) was once widely grown in western Sicily but declined sharply in the 20th century. Firriato's bottling helped revive interest in the variety.
- 1999 — First Ribeca varietal Perricone produced; among the first modern single-varietal Perricone bottlings
Facts
- Producer
- Firriato
- Grapes
- Perricone (100%)
- Classification
- Sicilia DOC
- Oak
- Aged in French barriques, 12 months
- ABV
- 14.0%
- Price
- EUR 18-26 at retail
- Drinking window
- 4-12 from vintage
- First vintage
- 1999
Frequently asked about Firriato Ribeca
What does Firriato Ribeca taste like?
On the nose, dried cherry, pepper, iron, tobacco. On the palate, tart red fruit, structured tannin, mineral, spice. Structurally full-bodied, firm tannins, high acidity with a long, iron-mineral finish. Ribeca is one of Sicily's most important varietal Perricone wines: this nearly extinct native grape produces a wine of austere iron-mineral character, tart red fruit and high acidity that is unlike any other Sicilian red.
When should I drink Firriato Ribeca?
Drink 4-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Firriato Ribeca?
Spiced lamb skewers is the canonical pairing. Other strong matches include Pasta with Sicilian black sausage and Aged caciocavallo podolico. Perricone's pepper and iron mineral are classical with spice-seasoned lamb.
What grapes are in Firriato Ribeca?
The blend is Perricone (100%). The wine is classified as Sicilia DOC.