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%.
