Wine Marco De Bartoli, "Integer" Zibibbo, Terre Siciliane IGT, 2019
Wine of intense yellow color with greenish highlights.
This wine has an elegant and robust fruit flavors with spicy bitter finish.
The wine has a typical varietal bouquet Grillo, blend harmoniously in the shade, pineapple and other tropical fruits.
The wine is ideal to accompany sushi, sashimi, pasta with meat sauce, risotto with vegetables, mushrooms or seafood. It is also fed to the fish and vegetable soups, fried fish, blue and young cheeses.
Marco De Bartoli, Grappoli del Grillo - a complex, well-structured, elegant wine made from the ancient Sicilian Grillo grapes grown in the vicinity of the city of Marsala. The vines are planted on lime-sand soils with a density of 3,500 plants per hectare Guyot system and have yields about 35 hectoliters per hectare. Grapes are harvested by hand in the first week of September, carefully sorted and subjected to soft pressing. The wort is allowed to stand 48 hours and then decant. Alcoholic fermentation takes place on the basis of natural yeast at a controlled temperature in stainless steel vats. For maturing wine for 12 months are placed in French oak barrels of 225, 500 and 1000 liters. Before the release of the wine for at least 6 months kept in bottles. Storage capacity Grappoli del Grillo is up to 10 years and with age the wine becomes more interesting.
Marco de Bartoli economy makes the best wine special varieties. This is the famous Sicilian Marsala and nutmeg from the island of Pantelleria. First real Marsala appeared in 1770, when the English merchant John Woodhouse bought in Sicily large shipment of wine made under the "Solera" and add the alcohol for preservation. The result is a new, very fragrant fortified wine - Marsala. From the middle of the last century, the reputation of marsala greatly deteriorated. In fact, it was a cocktail of a mixture of wine, coffee and cream. Such "wine" called Marsala Speciale, and from 1969 to 1984, even had the status of DOC. But these rules have been revised, and the use of the name "Marsala" wines Speciale was forbidden. Under the new rules marsala must be attached only by the addition of alcohol to grape wine from overripe grapes late fee.
Marco de Bartoli after studying at the enologist in Marsala worked for five years at the company Pellegrino - a major producer of Marsala. After that, he worked for four more years in Mirabella, improving their knowledge. In 1978, Marco returned to the farm Baglio Samperi, owned by his family. Here he developed his method of production of Marsala, but wine does not fit the rules DOC. So he called him Vecchio Samperi, on behalf of the family farm Contrada Samperi. But the wine was sold as Marsala, though not very successfully. Then in 1985, Marco de Bartoli has created a new wine Vigna La Miccia. It was softer and more elegant version of marsala. Since 1987, the issued and traditional Marsala - Marsala Superiore Samperi Riserva. Another activity of Marco de Bartoli - wine production in the area on the island Bukkuram Pantalleriya. Here since ancient times cultivated grapes "zibibbo" ("Muscat of Alexandria"). From these grapes here are sweet wines and a unique white wine Pietranera.