Ferracane Foddreè 2021

Foddreè 2021 is a sparkling wine from Fabio Ferracane in Marsala in Sicily. The Catarratto grapes are harvested and destemmed manually, ferment spontaneously in steel, then finishing in the bottle. On the nose there are hints of pear and almond, in the mouth the sip is easy and slender. The thing we love about Foddreè is its total sulfur content of 9 mg/l. It is ideal if you are looking for an aperitif wine that is not too demanding but will make you look good

Manufacturer: Ferracane

Foddreè

️ Marsala, Sicily, Italy

Ferracane

Catarratto

2021

️  12%

Bubbles

The grapes come from vineyards rich in clay and limestone, spontaneous fermentation in steel with native yeasts and direct pressing. Gently press the must to finish fermentation in the bottle. Total sulfur 9 mg/l

White flowers and fragrant notes, pear and almonds

Fresh and salty, drinkable and persistent

Serving temperature 8°-10°

Aperitif

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.

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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.