L’Ecrù is a natural passito wine produced from Zibibbo grapes. For the vinification of this prestigious label Firriato employs a method of infusion which adds the dried grapes directly to the wine; this is absolutely unique within the field of Italian winemaking. The ‘raisining’ garden at Borgo Guarini forms the backdrop for this unique process. Sun and wind define the estate’s climate, and their combined action determines the natural drying process of the grapes over about 40 days. The slow drying process favours the concentration of fragrances of Mediterranean scrub in each grape. The grapes are then removed from the stalks and put in the wine to infuse, giving L’Ecrù its uniqueness. There are no prolonged, interrupted and restarted fermentations: in contact with the wine the grapes swell up and release their precious aromatic properties, creating an incomparably balanced passito.
