Favinia La Muciara is born from the native Grillo and Zibibbo grapes cultivated in the Calamoni vineyard on the island of Favignana. It is a wine that reflects the soul of this unique and extreme territory. The grapes are indeed cultivated at sea level, only 10 meters from the vineyard, which rests on layers of Quaternary biocalcarenite, stratified over centuries according to sedimentation rates of about half a meter. Among the agronomic practices at Calamoni, Firriato uses Posidonia as natural fertilizer for the vineyard. The wind carries dried leaves of this marine plant from the sea, which provide nutrients to the vines. The Mediterranean breeze also creates a marine aerosol action that gives the wine a distinctive briny note wrapped in elegant aromatic notes.