Wine Marco De Bartoli, "Pietranera" Sicilia IGT, 2013
Wine saturated and bright straw-yellow color.
"Pietranera" revealed surprisingly fresh, intense and complex, with soft, velvety, slightly spicy flavor with hints of salty minerals.
Wine charms multifaceted, rich bouquet, in which the flavors of grapes, mango, pineapple and apricots are interwoven with hints of candied ginger, coriander and cardamom.
The wine will be the perfect pair with oysters, shellfish, fried or grilled fish, as well as dishes of raw fish.
Marco De Bartoli, "Pietranera" - a complex terroir wine made from grapes Zibibbo grown on the island of Pantelleria in the economy Marco de Bartoli. The grapes for this wine are cultivated on the northern slopes of the hills in the area Kufur. The first vines were planted in 1957. Planting density is 2,500 plants per hectare, and their yield is 25 hectoliters per hectare. Crop is harvested by hand in the second half of September. After removal of the ridges and soft pressing cold maceration is carried out during the day. Then the wort settles 48 hours at low temperature. Alcoholic fermentation is carried out on natural yeast in 500-liter stainless steel tanks at a constant temperature control. Then, six months, two-thirds of the wine "Pietranera" matures in stainless steel tanks, and one-third - in French oak barriques. The wine has a storage capacity of 5-6 years.
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.