Fabio Ferracane, born in Erice on September 28 in 1984, after years of experience spent in eastern Sicily, Northern Italy, Armenia, Australia and New Zealand, believed in the potential offered by his land.
He therefore decides to return to Marsala to start producing those wines that are the expression of a territory that he has always loved in the awareness that inside each the chalice of his wine is above all his reason for living.
Passion, simplicity and respect for an ancient family tradition such as the cultivation of vines that led Fabio to take his first steps in the vineyard as a child and then start having his first cellar experiences at the age of 15.
We are in the 90s when the Ferracane family, thanks to Papà Antonino who inherited an estate of 3 hectares cultivated with vineyards, during the harvest confers most of the grapes in some cellars of Marsala producing wine only enough for consumption familiar.
Fabio's adventure in the wine world practically begins precisely from those family vineyards and from the desire to produce a genuine wine together with his father, starting from the vineyard up to the cellar, excluding the use of chemicals, without adding yeasts select, as was done in the past, only must fermented. A wine that gave an authentic territorial expression that can only be drunk within the home.
However, after completing his advanced studies in Agriculture, Fabio obtained a university degree in Oenology, he refined his preparation in various wineries, deciding in 2011 to take over the reins of the family business, thus making his passion for viticulture and oenology his work!
He buys other hectares that he will plant shortly, to date he has about 5 hectares of vines and another 2 that he will plant shortly.
He also discovers what immediately becomes his only desire: to share that same genuine wine that he has been producing for years only for himself and his family with an ever-growing audience of people: those people who will soon become customers and friends of the Fabio Farm Marsala Ferracane.
He therefore begins to make improvements to the vineyards without ever using systemic and chemical products in the vineyard; also in order to implement a vitiviniculture that respects the environment, using green manure practices at annual rotations (vetch and field bean) and a few sulfur and copper treatments to control downy mildew and powdery mildew.
"I'm not new to wine. My father had 3 hectares of vineyards inherited from my grandfather and in the 90s he gave most of the grapes to other wineries in the Marsala area. The production of wine was limited to family consumption. My first memories in the cellar are from when I was 15 years old and I helped my father in the production of those few bottles. After a few years I decided to study oenology and viticulture, gaining experience in some cellars, also abroad.
At university, they taught me that wine is a biochemical process. I soon realized that it was not my way of looking at wine. The oenologist stays in the cellar, arranges the wine, improves it, modifies it, assembles it, often tastes it and decides whether to improve it or not. I understand that this is not me!
I am a winemaker: the one who lives in the vineyard, raises them, arranges them. I select the best grapes because, thanks to my studies, I know the chemistry of fermentation well and when it is the best time for harvesting, tasting the grapes.
Then I take them to the cellar and make them wine, in the most natural way possible. I make a wine that is the maximum expression of the territory in which I live.
Today I deal with 5 hectares of vineyards (two more are on the way). Making an authentic wine is the mission that drives me every day to work in the vineyard and in the cellar. "Authenticity" means for me to be able to fully express the Marsala territory in my wines.
Catarratto, Grillo, Nero d’Avola and Merlot (a vineyard of my father): these are the varieties that I grow. Most of the vineyards are located almost in front of the Stagnone di Marsala Islands Nature Reserve. I am in love with this area, where I enjoy the sea breeze and the warm sun of Sicily, the spectacle of the reflections of the Saline and the breathtaking view of the islands of Favignana, Levanzo and Marettimo.
Respecting the authenticity of the territory means that in the vineyard I do a few sulfur and copper treatments against vine diseases - I decide the treatments based on the rainfall of the year but above all considering the degree of humidity in the vineyard.
The interventions in the vineyard are decided from time to time. It is important for me to make wine with quality, healthy grapes. In case of bad years, I sort the bunches. Quality, not quantity, is what matters to produce a good wine, which is made in the vineyard.
In the cellar all fermentations occur spontaneously. I use little chemical, i.e. I add - only for some wines - very few sulphites in the pre-bottling phase. For these wines I also practice temperature control, because the risk of blocking the fermentation process is high. I think it's a necessary practice here in Sicily, where in the period of August-September temperatures reach 35 ° -40 ° C.
I make other wines without adding sulfur dioxide and without temperature control. Every year I decide how to do it, because making wine is not an exact science!
My wines narrate the passion for "slow cultivation", the uniqueness and beauty of the area where I live.
The vineyard, the branches, the leaves, the grapes run through every company label. Look carefully: it is a non-random graphic choice, it is my philosophy of wine, which from the vineyard, passing through the cellar, arrives in a bottle that will be enjoyed in company. "
To date Fabio Ferracane produces 9 types of wines all in purity for a total of about 16000 bottles
Fabio's wines are an expression of a unique territory and the result of a corporate philosophy, that
of the "slow cultivation" that has become over time (and without haste!) the leitmotif of the farm
Fabio Ferracane !!!
Information and services:
Address: Contrada Bosco, 280, 91025 Marsala TP
Opening time: -
Spoken languages: Italian, English
Disabled access: -
Credit card payments: -
Pets Allowed: -
Car / bus parking: -
Direct wine sales: yes
Available rooms / accommodation: -
Catering service: -
Bottles produced per year: 16,000
The archipelago of the Stagnone Islands embraces an area of 2,000 ha and extends between Punta San Teodoro and Capo Lilibeo. The Reserve includes the entire lagoon delimited by the open sea from the Grande or Longa island, with three islands inside, Mozia, Santa Maria and Schola. It is the largest lagoon in Sicily and has an environment of enormous naturalistic interest and great scenic appeal. Management is entrusted to the Free Municipal Consortium of Trapani (formerly the Regional Province of Trapani). The salt pans, still active, are conducted with traditional methods. The strongly brackish environment is the kingdom of the Chenopodiacee: along the banks of the salt marshes and in the temporary brackish marshes this family of phanerogamic plants shows its wealth of halophytic species belonging to numerous genera (Salicornia, Arthrocnemum, Halopeplis, Halocnemum, Suaeda, Salsola, Atriplex, Halimione). The presence of several rare plant species, including those most vulnerable to extinction risk in the "Red Book of Plants of Italy", is noteworthy: Halocnemum strobilaceum, Halopeplis amplexicaulis, Aeluropus lagopoides, Limoniastrum monopetalum, Limonium ferulaceum, Calendula maritima.
The ornithofauna is also various and in particular the migratory one which includes among others: leeches, egrets, herons, royal godwits, bigiarelle, wild ducks; among the nesting birds, on the other hand, there are the wire rod, the calender, the goldfinch, the cappellaccia. Finally, the posidonia meadows that surround a large part of the lagoon seabed, whose warm and shallow waters constitute the ideal habitat for a very rich fish fauna, are splendid.
About 3 km north of the historic pier, in the Birgi Nivaloro district, the ancient road connection with the island of Mozia begins, the so-called "Punic road", below water level.
In the coastal area there are several windsurfing, kitesurfing, canoeing and sailing schools, which are a strong attraction for youth sports tourism. Fishing tourism activities are also practiced in the Stagnone waters.