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Ferracane Muffato 2013

26,00 

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Muffato 2013 is a crazy orange wine that Fabio Ferracane produces in Marsala, Sicily. The grapes come from a soil with a strong calcareous connotation, and the resulting wine has a particular history and style. It was produced in 2013 following an overproduction of Catarratto grapes, normally destined for Guanciabianca, and is destined to become a must. Spontaneous fermentation with indigenous yeasts and three-day maceration, followed by gentle crushing and special ageing: the wine spends five years in drained barriques, where it is protected from flor and mould. On the nose, hints of almond, candied citrus fruits and vanilla emerge, with oxidative puffs that are found in the mouth, in full Marsala style. We like it because it is a unique wine perfect in combination with blue cheeses. Total sulphur dioxide 17 mg/l

Manufacturer: Ferracane

🍾 Moulded

🖼️ Marsala, Sicily, Italy

🏡 Ferracane

🍇Catarratto

📅 2013

🌡️ 13%

🍷 Orange Wine

🛁 The grapes come from vineyards rich in clay and limestone, spontaneous fermentation in steel with native yeasts and 3-day maceration on the skins. Gently pressed, the wine matures for 5 years in drained barriques before being bottled. Total sulphur dioxide 6 mg/l

👃🏻 Vanilla and dried fruit, honey and brackish hints, Marsala's own oxidative style

👅 Fresh and enveloping, soft and savoury, with delicate tannin

👍🏻 Serving temperature 14°-16°.

💕 Erborinati

😍 Crazy wine dating back to 2013, when there was an overproduction of Catarratto grapes, normally destined for Guanciabianca

*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.

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Marsala, Sicily

Fabio Ferracante is a child of art, his father was already bringing grapes to the Marsala cellars in the 1990s from the family's 3 hectares. At the age of 15, Fabio helped his father in the cellar and soon afterwards began studying oenology and travelling the world in search of work experience. It was precisely this background that led him to develop the idea that wine is not chemistry, but rather territory. In his vision, the oenologist is the guardian of the wine and not merely the one who adjusts it to make it drinkable. Fabio's wine is authentic.<br>There are now 5 hectares under vine, plus 2 more on the way, all free of systemic chemistry, where the area's typical grapes are grown: Catarratto, Grillo and Nero d'Avola plus Merlot. Sulphur and copper treatments are also limited and closely related to the rainfall, and therefore humidity, of the year. The grapes are meticulously selected, and once they arrive in the cellar, the grapes ferment spontaneously by means of indigenous yeasts, and a homeopathic dose of pre-bottling sulphur dioxide is added. The rule is that the vinification process takes place without the addition of sulphites or temperature control, but sometimes, considering the Sicilian heat, these are indispensable. Fabio claims that his wines narrate the slow cultivation, uniqueness and beauty of his land.

 

 

 

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