Favinia La Muciara comes from the native grape varieties of Grillo, Catarratto and Zibibbo cultivated on the Calamoni Estate on the Island Favignana. It is a wine that reflects the spirit of this unique and extreme land. The grapes are grown at sea level, the shore lying just 10 metres from the vineyard which sits on layers of Quaternary bio-calcarenite limestone—stratified over the centuries according to the rate of sedimentation to about half a metre. Among the farming practices employed by Firriato on Calamoni, one is the use of Neptune grass as a natural fertiliser for the vineyard. The wind blows the dried leaves of this marine plant in from the sea, providing the vines with a supply of nutrients. In addition to this, the Mediterranean breeze creates a marine aerosol effect which gives the wine a distinctive saline hint enveloped in elegant aromatic notes.
