Folicello Il Macerato
Bianco Emilia IGT
Sparkling white wine, ancestral bottle refermentation
Crisp, savory, and ancestral. With this skin-contact white wine, we revive the traditional short maceration on the skins using our native grape varieties. This time-honored practice makes the wine rich and slightly tannic – conceived by our grandparents not just as a drink, but as a nourishing and invigorating food.
Crafted from Montuni and Pignoletto grapes, this golden wine boasts a fragrant, savory, and high-personality profile. The 15-20 days of skin contact extract texture and complexity, beautifully balanced by the sharp, mineral freshness typical of our indigenous varieties. Vinified according to the traditional method of ancestral bottle refermentation, it is bottled in spring to complete its sparkling process. Thanks to a low sulphite content, Il Macerato maintains extraordinary drinkability and an evolving aromatic purity. For us, this means embracing the best of Emilian traditions through modern enology to achieve a high-quality, fragrant, and long-lived wine. The light sediment at the bottom of the bottle is not a defect, but proof of the wine’s living nature, making every bottle unique.
Surprisingly versatile, it pairs beautifully with savory dishes, as well as spicy and Asian cuisines.
Blend: Montuni (50%), Grechetto Gentile (Pignoletto) (50%)
Winemaking: Ancestral bottle refermentation, unfiltered
Alcohol: 11% vol
Vintage: 2024
Ingredients
Vegan friendly.
Nutrition declaration
energy value 302 kJ / 73 kcal
fat 0 g, of which saturated fat 0 g
carbohydrates 0 g, of which sugars 0 g
protein 0 g
salt 0.01 g
Winemaking
Upon arrival at the winery, the varieties are destemmed and macerated separately on their skins for 15–20 days at a controlled temperature. Continuous tasting allows us to perfectly time the skin contact, avoiding any green character. We then determine the blend and use a gentle nitrogen-saturated press to separate the must, protecting it from oxidation and preserving its freshness.
Vinification follows the traditional ancestral method. After an initial spontaneous fermentation, the wine rests in stainless steel tanks until spring. We then add a small amount of sweet must to restart fermentation directly in the bottle. Driven by indigenous yeasts, this second fermentation creates a fine perlage and a complex bouquet. Once sugars are consumed, the yeasts settle at the bottom; this prolonged contact with the "noble lees" ensures longevity and continuous aromatic evolution.
True to our philosophy, we keep sulfites to a minimum (under 30 mg/l) and use no chemical products or animal-derived processing aids at any stage.
Food pairings
Serve chilled at a temperature of 12/14 °C.
If you want to fully enjoy the complexity of the yeasts, gently shake the bottle before opening to resuspend the sediment, or serve it clear and save the last glass (the cloudiest and most intense one) for a more structured finale to your tasting.
