Marsala is hot and dry. As the crow flies, it is the same distance to Tunis as it is to Catania. People move slowly and work until ten o'clock in the morning in summer - after that, the sea breezes hardly help. Catarratto has few problems with the heat. On the contrary. The variety really comes into its own in these temperatures. In order to give the wine made from it an inviting structure, farmers in the region used to macerate it for weeks. Fabio Ferracane revives this tradition in his Macerato. He leaves the skins on the wine for around three weeks before pressing and maturing the wine in steel tanks.
Fabio's macerated Catarratto has a warm, inviting body, but also a gripping and compact texture. It offers balsamic notes as well as yellow fruit, herb and almond flavours.
Data Sheet
Grape variety: Catarratto
Vineyard: Situated at around 160 metres, predominantly limestone
Harvest: by hand
Fermentation: spontaneous | wild yeasts, approx. three weeks of skin contact
Ageing: in steel tanks
Filtration: no
SO₂: < 25mg/l
Alcohol content: 12% vol.
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2028
Content and price per litre: 0.75 l/(€31.12/l)
All the winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.
