# Franco Manfredi Terre Siciliane Grecanico (2023)

- **Producer:** Azienda Agricola Manfredi Franco
- **Colour:** white
- **Type:** still
- **Grapes:** Grecanico Dorato
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, orange, herbaceous, fennel, almond

## About this wine

Azienda Agricola Manfredi Franco is a micro-estate located near Marsala in Western Sicily. Founded by former Milanese lawyer Franco Manfredi, who returned to his Sicilian heritage in 2020, the estate spans just under two hectares of old bush and trellised vines across Contrada Ciavolo, Ferla, and Kelbi. Guided by low-intervention principles and mentorship from established local natural winemakers, Manfredi crafts expressively artisanal Sicilian wines that reflect the Mediterranean sun, sea salinity, and native grape varieties.

## Interesting facts

- Winemaker Franco Manfredi was a practicing lawyer in Milan before returning home to Marsala to make natural wine.
- The wine label features an illustration by Italian artist Gianluca Biscalchin depicting Manfredi's career transition.
- Grecanico Dorato is genetically identical to Garganega, the famous grape of Soave in Northern Italy.
- Grapes are harvested in two distinct passes to achieve both electric acidity and gentle skin-macerated texture.

## Food pairing

The electric natural acidity, subtle skin-contact texture, and sea-salty freshness of this Grecanico cut through rich or fried seafood while perfectly complementing herbal profiles and traditional Sicilian savory dishes.

## Wine making process

Grapes are organically farmed from 35–40-year-old vines grown on a mix of sandy and clay soils. Harvesting is conducted manually in two separate passes: an early harvest to secure bright natural acidity and a mid-August pass for physiological maturity. The early pass is direct-pressed into stainless steel and concrete tanks, while the second pass undergoes two days of skin maceration. Fermentation occurs spontaneously with ambient yeasts, followed by 12 months of tank aging and 6 months in bottle without fining or filtration.