Marco De Bartoli
Vignaverde Grillo 2025
| Denomination | DOC Sicilia Grillo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Grillo |
| Aging | 6 months on its own lees in stainless steel tanks |
- Grape variety and origin: 100% Grillo from Sicily DOC, Contrada Samperi area (Marsala)
- Aromatic profile: aromas of peach and dried fruit, followed by citrus and mineral nuances
- Tasting notes: fresh and savoury on the palate, pronounced acidity, pink grapefruit finish
- Production method: gentle pressing, cold settling for 48 hours, maturation in stainless steel
- Pairings and serving temperature: ideal with starters, wholemeal pasta, lean fish; serve at 10–12 °C
Description
What kind of wine it is
Marco De Bartoli's Vignaverde is a white wine that captures the fragrant soul of Grillo. Produced under the Sicilia denomination and matured in steel, it presents a straw yellow colour with greenish highlights. The bouquet reveals intense aromas of peach and dried fruit, accompanied by clear citrus and mineral notes. On the palate, it is savoury and balanced, supported by a vibrant acidity and characterised by a persistent finish of pink grapefruit with a pleasant and subtle bitter note.
Where it comes from
This wine is born in Marsala, among the rows of the historic Contrada Samperi. Here, the Grillo vines sink their roots into a flat, calcareous and sandy soil, cultivated using the Guyot trellis system. This specific pedoclimatic combination gives the grapes a distinctive savoury character. The meticulous agronomic management enhances the energy of the land, ensuring grapes with a marked minerality.
How it is produced
Production begins in August with the manual selection of the bunches. After gentle pressing, the must settles naturally at a low temperature for forty-eight hours. Only the clearest part ferments with indigenous yeasts in steel tanks at a controlled temperature. Maturation lasts six months in steel in contact with the fine lees: a rest on the lees that gives structure to the sip, while preserving its citrus tension intact.
History and Curiosities
The vines from which this project originates were planted in 1996 within the Samperi estate in Marsala. The wine is conceived as an annual experiment, guided by the terroir, with the aim of producing the youngest, freshest and most vibrant expression of the Grillo grape variety.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1980
- Oenologist: Renato e Sebastiano De Bartoli
- Bottles produced: 250.000
- Hectares: 25
Marco De Bartoli has signs of these every day fights, but he has won against all odds, with the tenacious, stubborn conviction of being right, and in order to demonstrate it, he speaks a lot, as it is common in Sicily, not to speak about himself, but to allow me to drink: here it is his greatest evidence.
Today he has a family of which he is proud of: Renato and Sebastiano, sons, are quite adults, while Josephine, the younger daughter, inherited the name of his great-grandmother, of French origins. Read more
| Name | Marco De Bartoli Vignaverde Grillo 2025 |
|---|---|
| Type | White green still |
| Denomination | Sicilia DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Grillo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Story | History and Curiosities The vines from which this project originates were planted in 1996 within the Samperi estate in Marsala. The wine is conceived as an annual experiment, guided by the terroir, with the aim of producing the youngest, freshest and most vibrant expression of the Grillo grape variety. |
| Origin | Contrada Samperi, Marsala (TP) |
| Soil composition | Calcareous soil, medium-textured, tending towards sandy, flat. |
| Cultivation system | Guyot trellis |
| Plants per hectare | 3500 |
| Yield per hectare | 60 quintals per hectare |
| Harvest | A partire dalla seconda decade di agosto |
| Fermentation temperature | Controlled temperature |
| Production technique | Manual selection of the bunches, soft pressing, natural cold settling of the must for 48 hours; fermentation in temperature-controlled steel tanks with indigenous yeasts; ageing for 6 months on its lees in steel |
| Wine making | Rigorous manual selection of the grape bunches, gentle pressing, natural cold settling of the must for 48 hours; fermentation of the clear part with indigenous yeasts in stainless steel tanks at controlled temperature. |
| Aging | 6 months on its own lees in stainless steel tanks |
| Total acidity | 6.39 gr/L |
| PH | 2.9 |
| Allergens | Contains sulphites |