Aggiara 2021 Ferracane

Aggiara is an orange wine produced by Fabio Ferracane in Marsala in Sicily. All winemaking and aging pass through terracotta amphorae. First a spontaneous fermentation with indigenous yeasts for about 3 weeks, then after pressing a further rest of 12 months on its fine lees. The nose, like the sip, enchants with oxidative hints and complexity. We like it because it is an incredible wine in which the Catarratto is absolutely exalted. Total sulfur 12 mg/l

Manufacturer: Ferracane

Aggiara

️ Marsala, Sicily, Italy

Ferracane

Catarratto

2021

️  12.5%

Vino Orange

The grapes come from vineyards rich in clay and limestone, spontaneous fermentation in amphora with native yeasts and maceration on the skins for 3 weeks. Gently press the wine and refine for 12 months in amphora before being bottled. Total sulfur 12 mg/l

Fragrant and dried fruit scents, especially almond, candied bergamot and oxidative hints

Fresh and full-bodied, savory and soft, the tannin is gentle and the sip is persistent

Serving temperature 14°-16°

Assiette of cheeses of various ages

A marvel

*This bottle can be purchased without additional costs only in combination with other bottles from the same selection. Otherwise, the shipping costs expected for each individual country will be added, until the free port is reached.

Marsala, Sicily

Fabio Ferracante is a son of art, his father supplied grapes to the Marsala cellars already in the 90s, coming from the family’s 3 hectares. At 15, Fabio helped his father in the cellar and shortly thereafter he began studying oenology and traveling around the world in search of work experience. Precisely this background led him to develop the idea that wine is not chemistry, but rather territory. In his vision, the winemaker is the custodian of the wine and not merely the one who fixes it to make it drinkable. Fabio’s wine is authentic.<br>The hectares of vineyards are now 5 plus 2 more on the way, all free from systemic chemistry, in which the typical grapes of the area are grown, Catarratto, Grillo and Nero d’Avola plus Merlot. The sulfur and copper treatments are also limited and strictly correlated to the rainfall, and therefore the humidity, of the year. The bunches are carefully selected, and once they arrive in the cellar the grapes ferment spontaneously using indigenous yeasts, and a homeopathic dose of sulfur dioxide is added before bottling. The rule is that the winemaking process takes place without the addition of sulphites or temperature control but sometimes, considering the Sicilian heat, these are essential. Fabio claims that his wines narrate the slow cultivation, uniqueness and beauty of his land.