For a long time, the Catarratto grape variety was synonymous with simple and mostly insignificant wines. Its name means waterfall in German and is due to the fact that Catarratto - if you put your mind to it - can produce almost unbelievable quantities of grapes, which has naturally been done. Fabio Ferracane belongs to the small but growing group of winegrowers who are not interested in the quantitative but rather the qualitative value of Catarratto and its versatility.
This is best illustrated by the Aggiara, his interpretation of the grape variety vinified in clay. Harvested by hand in the second week of September, the grapes are placed in the amphora for three weeks of maceration before being pressed and left to mature for a further 12 months.
Bottled unfiltered and unsulphurised, the result is a wine whose astonishingly firm structure is matched by a profound and full body. The flavours are warm and Mediterranean, reminiscent of bergamot, almonds and bread dough. Thanks to the three-week maceration, the Aggiara is clothed in a fine, never aggressive tannin corset that gives it straightforwardness, drinkability and structure.
Data Sheet
Grape variety: Catarratto
Vineyard: Situated at around 160 metres, predominantly limestone
Harvest: by hand
Fermentation: spontaneous | wild yeasts, twenty-day maceration on the skins
Ageing: in the amphora
Filtration: no
Alcohol content: 12.5 % vol.
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2030
Content and price per litre: 0.75 l/(€37.37/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.
