- white sparkling, extra-brut
- Sicilia DOC, Italy
- Marco De Bartoli
- On lees
- >18 months
- 1013 UAH, 1042 UAH, 930 UAH
- not available
A 100% Grillo harvested from 30+ years old vines growing in Contrada Samperi, Marsala. The clusters are manually selected, and the grapes are cooled. The whole clusters are pressed softly. After a natural decanting of the must, fermentation starts with the power of indigenous yeasts in stainless steel tanks. 20% of the grapes continue fermentation in French oak barrels at a controlled temperature (air conditioning). Tirage with fresh must (instead of sugar) is added in such quantities as to dilute alcohol content and to add a dose of (natural) sugar enough to start the second fermentation. After tirage, the wine spends at least 18 months on lees. Pas dosé.
3.90 / 5.0·750 ml·@Wix Kyiv Office · Il Pirata Vol. 2
A pleasant mix of Chaussons aux Pommes (and no one spared the butter) with shells and iodine. Good volume and mousse. The aftertaste is rather long with flavours of bakery and grapefruits. Overall, good traditional sparkling. In general, my experience with Marco De Bartoli wines is mostly consistent. But this particular wine is different in every bottle.
Wine #1 on Il Pirata Vol. 2 event.
3.60 / 5.0·750 ml·@Home
Not as gorgeous as it used to be. On the other hand, the bottle doesn't look good, so maybe it's spoiled. Not my evening. Good and complex bouquet: grapefruit, iodine and white flowers. Unfortunately, the aftertaste is very short. Still, it's a pleasure after all these mediocre wines.
4.00 / 5.0·750 ml·@Wix Kyiv Office · Classy Bubbles: Taste the Yeast
Excellent Sicilian metodo Classico. All the good stuff mixed in one bottle - bubble, complex bouquet and delicious, multilayered palate. Grapefruit, soaked apple, iodine and Jerez. And when you make a sip, it's like letting a sea wave fill and wash your mouth.
Wine #7 on Classy Bubbles: Taste the Yeast event.
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.