- white sparkling, extra-brut
- Sicilia DOC, Italy
- Marco De Bartoli
- On lees
- >18 months
- 1402 UAH
- not available
Terzavia, a venture by Marco De Bartoli, introduces a novel expression of Grillo in a traditional method sparkling wine. Sourced from 30-year-old vines in Contrada Samperi, Marsala, the wine is a testament to the adaptability and strength of the Grillo grape, demonstrating the potential of this "third way" (terza via) in winemaking.
The grapes are harvested by hand in the second to third week of August, from vineyards yielding 6 tons per hectare and trained using the single Guyot system. After a careful selection and cooling, the grapes undergo a direct soft pressing, followed by natural settling of the must. Fermentation takes place primarily in stainless steel tanks with a portion in French oak barrels, leveraging wild yeasts and minimal sulfite use. The tirage is conducted with fresh must to initiate the secondary fermentation. The dedication to authenticity extends through to the aging process, with at least 18 months in bottle on its lees, adhering to a 'pas dosé' approach, ensuring no additional sugar is added post-disgorgement.
4.00 / 5.0·750 ml·@Wix Kyiv Office · Classy bubbles Vol. 3
Allowing this wine to mature for a few months post-release seems to have been a wise decision. It has transformed into a beautiful and ready-to-consume beverage. The apples and pears have a delightful slightly baked quality, accompanied by lemons, bread, and a hint of iodine. With its good acidity, roundness, and quite voluminous nature, it's competitive with good entry-level Champagne. It's no surprise that many mistake it for Champagne, given its quality and character.
Wine #3 on Classy bubbles Vol. 3 event.
3.90 / 5.0·750 ml·@Garage
The new release of Terzavia is up to expectations. Moderately aromatic bouquet of pear, bruised apples, yeast and citrus. Not simple, but quite intense and delicious.
Marco De Bartoli
Marco de Bartoli is a name synonymous with innovation and reverence in Sicilian winemaking, particularly noted for reviving the island's traditional and noble wine, Marsala. Born into a family of esteemed Marsala producers, Marco chose a path less traveled in the late 20th century. He focused on quality and traditional methods at a time when Marsala's reputation was dwindling due to industrial production. His dedication led to the establishment of his winery in the 1970s in the western part of Sicily near the historic town of Marsala.
De Bartoli championed the use of the indigenous Grillo grape, insisting on meticulous vineyard management and reduced yields to produce concentrated, flavorful grapes. His methods included the revival of the solera system and aging in oak barrels, enhancing the complexity and depth of his wines. His commitment wasn't limited to Marsala; he also produced outstanding still wines, notably from the Zibibbo grape in the tiny island of Pantelleria.
The estate, now run by Marco's children, continues his legacy of artisanal production and strict adherence to quality. It's a standard bearer for organic farming in the region, ensuring that each bottle reflects the pure expression of the land and its history.
Marco's influence extends beyond his own vineyards. He is widely credited with inspiring a new generation of Sicilian winemakers dedicated to quality and authenticity. His vision and passion redefined Sicilian wine, establishing a legacy of excellence and innovation that endures in the region's wine industry today. His commitment to tradition, combined with a willingness to innovate, has made Marco de Bartoli's name synonymous with the finest wines of Sicily.