Ferracane Guancianera Avulisi 2021

Guancianera Avulisi 2021 is a red wine produced by Fabio Ferracane in Marsala, Sicily, with pure Nero d’Avola grapes that come from rich clay and red soil soils. The wine ferments spontaneously with indigenous yeasts and macerates for around 11 days on its skins before being delicately pressed and aged in steel for around 11 months. On the nose, typical hints of Mediterranean scrub with richness of red fruits and flowers, herbaceous and brackish notes. In the mouth it denotes gentle tannins and great balance, ease of drinking and freshness. It is a wine that we like not only for the taste but also for the story it tells.  In our opinion it is perfect as a barbecue companion. Total sulfur 41 mg/l

Manufacturer: Ferracane

Avulisi blackcheek

️ Marsala, Sicily, Italy

Ferracane

Nero d’Avola

2021

️  13%

Red wine

The grapes come from vineyards rich in clay and red earth, the fermentation is spontaneous in steel with native yeasts and maceration on the skins for 11 days. Always in steel, the wine ages for 11 months before being bottled

Ripe red fruit with floral, herbaceous and iodized hints

Soft and drinkable, intense and balanced, the tannin is gentle

Serving temperature 16°-18°

Grilled meat

Guancia wines tell the story of two Sicilian birds in love, the aciduzzi, between reality and fantasy, let them tell it to you

*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.

See all products of La Selezione SO2

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.