Terzavia

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.