Ferracane Macerato 2022

Macerato 2022 is a natural and iconic orange wine, produced by Fabio Ferracane in Marsala, Sicily. It is obtained with Catarratto grapes coming from highly calcareous plots which ferment spontaneously in steel with indigenous yeasts and subsequently refine for a further two months in the same container. Macerato 2022 has an intriguing bouquet of dried fruit with fragrant and salty flavors, in the mouth it surprises with cleanliness and freshness, with a very polite tannin. Ideal with dishes based on very fatty fish, such as red tuna. We like it because we got closer to Ferracane thanks to this wine and Guanciabianca. Total sulfur 14 mg/l

Manufacturer: Ferracane

Macerated

️ Marsala, Sicily, Italy

Ferracane

Catarratto

2022

️  12%

Vino Orange

The grapes come from vineyards rich in clay and limestone, spontaneous fermentation in steel with native yeasts and maceration on the skins for approximately 3 weeks. Gently press the wine and refine for a further 2 months in steel before being bottled. Total sulfur 14 mg/l

Dried fruit and memories of the oven, freshly cut field grass and salty hints

Fresh and slender, savory and balanced, with polite tannins and a long, almondy finish

Serving temperature 12°-14°

Fatty fish

Maybe it’s the company’s signature wine

*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.