Nerello Mascalese – A’ Vampa
100% Nerello Mascalese – IGP Terre Siciliane.
The vineyards are 250 to 300 meters above sea level. The grapes are hand picked in small boxes. Maceration at temperature controlled, between 77 and 82°F. After the malolactic fermentation, the wine is aged in stainless steel, then bottled and left to rest for 4 months before release. Delicate and persistent notes of red berries on the nose, full and velvety palate. 12.5% alcohol.
About the Producer
Fazio winery was only established in 1998, but it is the result of four generations putting their efforts and passion into viticulture and winemaking. It is located in the town of Fulgatore, a few kilometers from the top of the mountain and the charming medieval town of Erice, in the North West of the province of Trapani. Vincenzo and Girolamo Fazio transformed the family property into a modern and efficient winery. They were instrumental in creating the DOC Erice in 2004, that strengthens the link between production and a territory with unique geological and climatic characteristics.
The estate vineyards are dry-farmed and they spread over 100 hectares, ranging from 300 to 500 meters above sea level (985-1640 feet). They are mainly planted with indigenous varieties: Inzolia, Grillo, Catarratto and Muscat Blanc for the white grapes, Nero d'Avola and Nerello Mascalese for the reds. Some international varieties are cultivated as well, such as Merlot, Cabernet Sauvignon, Syrah, Petit Verdot, and more importantly for the winery, Müller Thurgau. Fazio also buys from another 100 ha of vineyards that they control. In 2017, they planted an experimental vineyard to work with forgotten autochthonous varieties, in partnership with universities.
Farming/vinification practices: organic. Fazio is committed to integrated viticulture and only uses environmentally friendly products (sulfur) for plant protection treatments. They have been reducing the use of diesel tractors in favor of biodiesel ones, and they installed photovoltaic panels on the roofs of the warehouses to cover 100% of their energy needs. The grapes are hand-picked very early in the morning to preserve freshness. Harvest starts around 4.30am, until 10 or 11am. The wines are vegan.
Winemaker Giacomo Ansaldi