Ferracane

Marsala is experiencing a resurgence, not so much due to its legendary fortified wine, but rather because of a handful of winemakers who have been producing spectacular wines from Grillo, Catarratto, and Nero d'Avola in recent years. Among the best of these winemakers is Fabio Ferracane.

Fabio grew up among vineyards. His grandfather cultivated a few vineyards, and his father sold his grapes to local winemakers while also producing a bit of wine for home use. These were simple wines, but Fabio enjoyed them and helped with their production. He liked working in the cellar, which led him to study oenology.

During his studies, he learned a lot, including how he did not want to make wine. He had little interest in masking mistakes made in the vineyard with various technical and chemical aids. Therefore, he focused on the health of his soils, vines, and grapes from the beginning. In the rare years of excessive moisture, he meticulously selects to ensure only healthy grape material makes it to the cellar.

Fundamentally, his vineyards are characterized by abundant sunshine, sandy soils, and salty winds blowing in from the nearby sea—attributes deeply tied to his terroir that he aims to reflect in his wines. To achieve this, he practices restraint in the cellar. However, if temperatures reach 35°C or higher during the first harvest days at the end of August, he cools the must slightly. The only chemical aid he uses is adding a bit of sulfur before bottling. This approach results in a wide range of wines that clearly show their origin near the same latitude as Tunis, yet thanks to excellent vineyard work, optimal harvest timing, and short maceration periods, they also possess sufficient structure.