Barracco Francesca Winery
The Barracco Francesca Company insists for just over 50 hectares on two districts (c / da Roccazzo and C / da Minenno), of which just over 42 hectares planted with vineyards and just over 4 with olive groves. Thus was born the idea of returning to producing wine, but with a different approach to the past. The contact with “natural” wine, which took place in previous years during the numerous fairs in which he participated, induces Roberto to give the wine his own specific identity in this sense. From the close collaboration with the agronomist, the idea of producing “natural” wine was born, enhancing a portion of the vineyard, made up of old vines of 55 years and over, of Catarratto grapes. The cultivation of the vineyard, although the company has already been organic since the 90s, one of the first in the Trapani area, the interventions in the vineyard are limited to the “strictly necessary” with the use of sulfur and copper in minimal quantities and only in the presence of conditions that require it. The fermentation of the grapes takes place in a completely spontaneous way through the yeasts, which are naturally present in the vineyard. Only small manual interventions by man follow, such as racking and pumping over, also referring to the Thun calendar (based on the lunar phases and on the movements and positions of the planets, which influence the cultivation of plants and the winemaking phase).
The Barracco Francesca Company insists for just over 50 hectares on two districts (c / da Roccazzo and C / da Minenno), of which just over 42 hectares planted with vineyards and just over 4 with olive groves. Thus was born the idea of returning to producing wine, but with a different approach to the past. The contact with “natural” wine, which took place in previous years during the numerous fairs in which he participated, induces Roberto to give the wine his own specific identity in this sense. From the close collaboration with the agronomist, the idea of producing “natural” wine was born, enhancing a portion of the vineyard, made up of old vines of 55 years and over, of Catarratto grapes. The cultivation of the vineyard, although the company has already been organic since the 90s, one of the first in the Trapani area, the interventions in the vineyard are limited to the “strictly necessary” with the use of sulfur and copper in minimal quantities and only in the presence of conditions that require it. The fermentation of the grapes takes place in a completely spontaneous way through the yeasts, which are naturally present in the vineyard. Only small manual interventions by man follow, such as racking and pumping over, also referring to the Thun calendar (based on the lunar phases and on the movements and positions of the planets, which influence the cultivation of plants and the winemaking phase).
