Manfredi Bianco 2021 - Manfredi Franco

Manfredi Bianco - Manfredi Franco

Manfredi Bianco by Manfredi Franco is a white wine obtained from a blend of Cataratto, Zibibbo and Grillo. It is a surprising wine, which gives pleasant fruity aromas, and impresses with its salinity and freshness. A small masterpiece. The harvest, in this vintage, took place at the end of September. Following the crushing-destemming of the grapes, the fermentation process begins in a large open tub without resorting to the use of selected yeasts with 3-day maceration on the skins. Subsequently the fermentation process continues in a 500L chestnut barrel for a period of about 15 days. During the first part of fermentation in the tub, several manual punching down were performed. At the end of the fermentation and maceration process, the wine was transferred to a steel container for aging for a period of 6 months

Service

It is recommended to serve it at a temperature of 8/10 ° in tulip glasses. Wine to be drunk immediately but with a splendid evolution over the years.

Pairing

Excellent to combine with raw fish such as oysters, mussels and razor clams, fresh cheeses, to try with chestnut pancakes.

Winery: Manfredi Franco

Manfredi Franco, from Marsala, a young lawyer in Milan with jurisprudence studies in Rome, is not new to the world of wine, in fact, he grew up among rows of vineyards and the scent of cellars. His return to the world of wine is marked by a path that sees him as an attentive observer of everything related to food and beverage. He begins to frequent the best restaurants and in 2020 he is awarded as "Best Customer of the Year" by the L'Espresso Guide. In the meantime he participates in wine fairs, meets a winemaker, reads magazines and books on wine until he meets Vincenzo Argileri of ViteadOvest, and his dream of making wine becomes reality. Back in Marsala, he rents one hectare of an old vineyard planted in Nocera, Corinto, Nerello Mascalese, Nero d'Avola, Zibibbo, Grillo and Catarratto. In the cellar, following the crushing-destemming of the grapes, the fermentation process takes place with only indigenous yeasts with more or less long macerations while the refinements take place in steel. The wines produced reflect his idea of ​​producing natural, territorial, fresh, elegant and mineral wines. Only 1200 bottles produced even though Manfredi is looking for other vines that are naturally grown.