Organoleptic characteristics:
The color is ruby red, more or less intense (tending to red brick with aging), its aroma is
delicate and ethereal, persistent. In the mouth it is
dry, well-balanced, medium-bodied and distinctive.
Historical-cultural information and curiosities:
The Faro wine is known since the sixteenth century BC and owes its name to Capo Faro, the point which would coincide, according to a legend, with Cariddi, on the Strait of Messina.
Serving suggestions:
It is excellent with roast red meats and aged cheese, excellent with fat fish and with typical Sicilian dishes.
Production area:
Territory of the municipality of Messina.
Grape varieties allowed for its production: Nerello Mascalese (45-60%),
Nocera (5-10%) and
Nerello Cappuccio (15-30%). Grapes
from Calabrese, Gaglioppo and
Sangiovese, alone or in combination,can contribute to the production for a maximum of 15%.
