Firri Firri - Tanca Nica - kaffefi

Firri Firri - Tanca Nica - kaffefi

Firri Firri is Francesco's red, obtained from a blend of red and white grapes. The name derives from the four-toothed hoe typical of Pantelleria. The grapes come from sixty-year-old vines located on sandy and volcanic soils. It is vinified in steel with spontaneous fermentation and one-day maceration on the skins. A wine of great freshness and salinity, refreshing and very pleasant.

Service

We recommend to taste it at a temperature of 16/18° in tulip glasses. Wine to be drunk immediately but left in the cellar for a few years can give great emotions.

Pairing

Excellent wine that goes well with salumi starters, pasta dishes, meat main courses, to try with grilled swordfish slices.

Winery: Tanca Nica - kaffefi

Suspended between Africa and Europe, immersed in a cobalt blue sea, beautiful and without frills, we find the island of Pantelleria, and here the Tanca Nica winery, the dream of Francesco Ferreri and his wife Nicoletta. Tanca in Pantesco dialect, means small hilly land cultivated and arranged in terraces, and it is precisely that in which the vines grow, while Nica is the name of the place where the thermal waters emerge from the seabed and mix with the great Mediterranean blue. Francesco, after graduating in winemaking in Conegliano, begins to travel the world to confront himself with different working methods, until he decides to return to Pantelleria. Here he began to cultivate a small vineyard of only 2 hectares with the techniques and ancient local traditions that his grandfather taught him. Among the rows we find the Zibibbo, also known Moscato d’Alessandria, then the Pignatello, which in Pantelleria is called Nivuro Nostrale, or "black of the place", and finally the Catarratto. All the vines are bred with the classic system of small Pantelleria saplings and do not see chemical additives, nor herbicides, nor insecticides, but only when green beans and wheat are planted in alternate rows to protect the vines from strong spring winds. In the cellar the grapes are de-stemmed by hand, with the aid of a net, and pressed with the feet, the fermentation is spontaneous with only indigenous yeasts without fining and filtration, and no type of additive is used, not even sulfur. Tanca Nica's wines are direct and straightforward, free and pure, and carry within them the sun of Pantelleria.