PV Tasting Notes
The 2007 Ribecca is something quite extraordinary, Perricone is not a well known grape and for the most part it is used to blend, very few single varietal wines are made with Perricone and it is possible to count on one hand the few that are really worth seeking out. This wine is the best I’ve ever had and opens with aromas of cherry jam, fresh blackberries and plums, then the spices begin, ginger, clove, juniper and liquorice. The palate is monumental, it’s like a skyscraper designed by Norman Foster, an exhibition of design and architecture of aristocratic elegance combined with the opulence of the hot Mediterranean climate. The fruit is crisp due to the levels of acidity, the tannins are bold but velvety, this baby needs a bit more time in bottle, but there is already some sensational and sensual characteristics coming through. I found this wine to be totally fascinating, and had the bottle open for three days, just sampling a little every 6-8 hours making notes on each occasion. One of those notes below...Independent Review
The 2007 Ribecca made from the indigenous grape Perricone displays a deep rich colour with perfect clarity, the aromatics are almost unfathomable, abundant black fruits and balsamic notes countered by volcanic black soil rise from the glass, but there’s so much more going on here and only time will allow this vivid perfume to unfold fully. The palate is full and powerful, icy sharp and with perfect clarity, the tannins begin early but the volume of fruit takes over as the layers slowly reveal themselves, floral blackberry, sweet spices, cassis, nap leather and ripe plums are woven together with profound elegance, this has a super ripe personality with silky tannins all coming together with a totally poised expression. Firriato were rated as the top producer of Italy in 2008 and this is another brilliant achievement from an almost forgotten grape varietal. Tasted January 2010.
98 points Luca Maroni, Top 500 Italian Wine producers 2010
The best producer in Italy this year in terms of quality and quantity is Firriato, hats off to the workers of Sicily, native source of this prestigious outcome. The land is the origin of exceptional fruit in every Firriato wine: Raw materials of extractive richness, maturity and fabulous integrity are transformed virtuously in a respectful manner into wine converting aroma of original virtue of clearness and fragrance. Quality levels are all standing high, with three all time greats which are amongst the best red wines of Italy, Camelot 2007, Harmonium 2007 and Ribeca 2007, the Ribeca is a wine of integrity and sweetness of fruit all three with similar concentration and purity.
Described by Luca Maroni as the absolute BEST red of Italy 2010
Top Award 5 Grapes Duemilavini 2010
92 Points The Wine Entusiast 2011
This impressive expression of Perricone (a native grape of southern Italy) will blow you away thanks to the purity and intensity of its black fruit aromas. This is not an overblown or exaggerated warm-climate wine. It maintains an elegant and focused quality to the end.
91 Points Antonio Galoni The Wine Advocate June 2010
The 2007 Ribeca (Perricone) emerges from the glass with a heady array of violets, graphite, black cherries and spices. There is wonderful depth and clarity, while the French oak is deftly balanced. Sweet spices, licorice and tar add complexity on the long, elegant finish. This is the finest version of the Perricone I can recall. Anticipated maturity: 2010-2017.
This is perhaps more difficult to match to foods, but the best of anything would work, try cannelloni with pecorino cheese, mutton stew, venison in all ways, pheasant with truffle under the skin, fillet of beef, and compact cheeses, like aged manchego.
Classification IGT Sicilia
Grape varieties 100 % Perricone
Guarini / Serro, Trapani province. South
south-west exposure (200 mt. s.l.)
Soil composition Medium mixture with a clayey tendency
Training system Cordon trained, Guyot
Nr. Vines per hectare 5.000/6.000
Yields per hectare 6.700 kg
Hand-picking. 1st week of October
Fermentation temperature 26°-28°C
Period of fermentation 14 days
Traditional vinification in temperaturecontrolled
fermenters followed by malolactic
fermentation and maturation in French ,
American and Russian barriques for 10-12
Alcohol 154.5% by vol.