Ambras 2021 - Francesca Barracco

Ambras  - Francesca Barracco 

"Ambras" by Francesca Barracco is an excellent example of how a wine can reflect not only the terroir but also the philosophy of artisanal production. Originating from Sicily, this white wine macerated on the skins stands out for its aromatic complexity, while maintaining a fresh and light drinkability, which makes it accessible even to those approaching the world of orange wines for the first time. The organic viticulture adopted by the producer, Roberto Bruno, together with his attention to the environment and respect for tradition, results in a wine that not only enhances the character of Catarratto, but does so without the use of chemical additives, thus preserving the integrity and authenticity of the product. The use of clay and limestone soil in Mazara del Vallo, together with 45-year-old vines, contributes to giving depth and complexity to the wine.The vinification, with a maceration of the skins for six days and a spontaneous fermentation in small steel tanks, as well as the use of manual techniques during the process, are indicative of a meticulous and respectful approach, which enhances the fruit and its natural environment. When tasted, "Ambras" offers an enveloping sensory experience, with notes of ripe fruit, citrus and a light sweetness of honey, balanced by a lively acidity and a flavor that recalls the sea. The presence of light tannins makes the sip elegant and gastronomic, ideal to accompany a variety of dishes. In short, Catarratto "Ambras" is not just a wine to be tasted, but a true sensory journey that tells the story of a territory, a variety and a passion for wine that is reflected in every sip. An extraordinary option for those who want to explore the world of natural wines and appreciate the richness of the Sicilian winemaking tradition.

Service

It is recommended to serve it at a temperature of 10/12° in tulip glasses. Wine to be drunk immediately but with a splendid evolution over the years.

Pairing

Excellent with any meal, aged cheeses, to try with swordfish in sauce.

Winery:  Francesca Barracco

The Barracco Francesca farm, located in Mazara del Vallo in the province of Trapani, extends over approximately 51 hectares of land dedicated mainly to vineyards and olive groves. The property is divided into two districts: Contrada Roccazzo, of approximately 28 hectares with 4 hectares of olive groves and the remainder of vineyards, and Contrada Minneno, of approximately 23 hectares dedicated exclusively to vineyards. The varieties of grapes grown include: Ansonica (or Insolia), Catarratto bianco comune, Chardonnay, Grillo, Trebbiano toscano, Nero d’Avola, Merlot and Cabernet Sauvignon. The vines have a variable age, with some of them almost 50 years old, representing the majority of the vineyard, while others are younger. The company has adopted the organic regime since the early 1990s. History and origins: The company was born from the union of the Maiale and Barracco families, with ownership of the Contrada Minneno and Roccazzo respectively. The Maiale family, active since the 19th century, produced wine, including Marsala “Garibaldi”, through Mario Maiale and his sons. However, the winemaking activity stopped in the early 20th century, with the grapes delivered to the social cellars. Current management: Today, the company is managed by Mrs. Francesca Barracco, with her three grandchildren Laura, Franco and Silvia Barracco, all co-owners of the land. Operational management is entrusted to Roberto Bruno, Francesca’s son, who moved from Milan to Palermo in 2012 to take care of the vineyards. Initially, he continued to deliver the grapes to the social cellars, but over time he developed a passion for wine and decided to resume the family winemaking tradition. The birth of the wine: The “Barracco” wine production project began in 2016, inspired by the world of natural wine, which fascinated Roberto Bruno. In 2017, collaborating with the agronomist Ennio Gugliotta, the natural wine “Barracco” was born. The production is distinguished by an artisanal and nature-friendly approach: each phase, from pruning to harvesting, is personally supervised, without the use of chemicals during winemaking. Fermentation occurs spontaneously, without chemical additives, producing an authentic wine, an expression of the territory, faithful to traditions and respect for the environment.