Elisir 2020 Ferracane

Elisir is a sweet wine by Fabio Ferracane in Marsala in Sicily. The Catarratto grapes are harvested and destemmed manually, they ferment spontaneously in steel for about 40 days then they are pressed and the must refines for a year and a half in chestnut barrels. On the nose, oxidative hints of dried fruit and chestnut honey, the sip is an oxymoron, fresh, salty, sweet. The thing we love about this wine is its total sulfur content of 8 mg/l. It is ideal to conclude a meal with desserts but also on its own, as a meditation wine

Manufacturer: Ferracane

Elixir

️ Marsala, Sicily, Italy

Ferracane

Catarratto

2020

️  15%

Sweet Wine

The grapes are harvested in October and macerate for 40 days before delicate pressing; the wine ages for a year and a half in chestnut barrels. Total sulfur 8 mg/l

Oxidative and chestnut honey scents, dried fruit and memories of sweet spices

Soft, fresh and salty, sweet and welcoming

Serving temperature 14°-16°

Pastry shop

Practically sulphite-free

*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. There are now 5 hectares of vineyards with another 2 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.