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2018 Fongoli Maceratum
2018 Fongoli Maceratum
Region: Montefalco < Umbria < Italy
Grapes: Trebbiano Spoletino
Vineyard/Cellar Stats: certified organic + biodynamic farming, clay soil; grapes are macerated in on the skins for open-top clay vats for 2 weeks with soft punch-downs, and then rested in bottle; bottled unfined/unfiltered with no SO2 added; 12% ABV
Winemaker: Angelo Fongoli & Letizia Ferracchiato
We had the pleasure of meeting Angelo and his wife Letizia this summer on our trek through Italy. Their certified biodynamic estate in Umbria, owned by Angelo’s family since 1925, is home the family's beautiful vineyards as well as olive groves, a gorgeous flock of goats, chickens, pigs, and a few horses. They have always worked organically and got their biodynamic certification in 2008. In the early days, they worked with the natural wine guru, Danilo Marcucci, to hone zero-zero cellar practices. It was Danilo who helped them make the first Maceratum, which is Trebbiano Spoletino that macerates 10 days on the skins. It's hazy and gilded in the glass, like the golden egg, but doesn't get too tannic. Because Trebbiano Spoletino is a fleshy grape that tastes like grilled pineapple, so here the amphora tames the richness of the grape while amplifying the smokey side of the grilled pineapple equation, along with fresh apricot, ripe citrus, delicate tannins, and a long, crisp finish. Indian summer in a glass! A young wine with an old soul, Maceratum is easy enough to enjoy on its own for aperitivo but makes an excellent partner for food, especially cheese or anything with nuts. And good news: this one stays fresh for days and days in the fridge, despite having no added sulfites! A very special bottle of which they make -- and we get -- very little. If you're into orange wines, this is a must-try.
Grapes: Trebbiano Spoletino
Vineyard/Cellar Stats: certified organic + biodynamic farming, clay soil; grapes are macerated in on the skins for open-top clay vats for 2 weeks with soft punch-downs, and then rested in bottle; bottled unfined/unfiltered with no SO2 added; 12% ABV
Winemaker: Angelo Fongoli & Letizia Ferracchiato
We had the pleasure of meeting Angelo and his wife Letizia this summer on our trek through Italy. Their certified biodynamic estate in Umbria, owned by Angelo’s family since 1925, is home the family's beautiful vineyards as well as olive groves, a gorgeous flock of goats, chickens, pigs, and a few horses. They have always worked organically and got their biodynamic certification in 2008. In the early days, they worked with the natural wine guru, Danilo Marcucci, to hone zero-zero cellar practices. It was Danilo who helped them make the first Maceratum, which is Trebbiano Spoletino that macerates 10 days on the skins. It's hazy and gilded in the glass, like the golden egg, but doesn't get too tannic. Because Trebbiano Spoletino is a fleshy grape that tastes like grilled pineapple, so here the amphora tames the richness of the grape while amplifying the smokey side of the grilled pineapple equation, along with fresh apricot, ripe citrus, delicate tannins, and a long, crisp finish. Indian summer in a glass! A young wine with an old soul, Maceratum is easy enough to enjoy on its own for aperitivo but makes an excellent partner for food, especially cheese or anything with nuts. And good news: this one stays fresh for days and days in the fridge, despite having no added sulfites! A very special bottle of which they make -- and we get -- very little. If you're into orange wines, this is a must-try.
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$32.00
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