Marco De Bartoli
De Bartoli Grappoli del Grillo Riserva 2022
Other years:
2023| Denomination | Sicilia DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Grillo |
| Aging | 12 months in French oak barrels on its lees and stirred (the French technique of bâtonnage) until its maturity. It ages well in the bottle. |
| Other years | 2023 |
Description
This wine is a combination of intuition and terroir. In 1990, without distorting the centuries-old tradition, instead of still focusing on the native grape variety par excellence, the Grillo grape, the company started the production of its first white table wine. An unknown wine which was used only for the production of Marsala.
Awards
-
2022
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Details
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
- 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 | De Bartoli Grappoli del Grillo Riserva 2022 |
|---|---|
| Type | White organic still |
| Denomination | Sicilia DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Grillo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Origin | Western Sicily, Village of Samperi, Town of Marsala (Trapani). |
| Soil composition | Limestone, medium-textured, tending to sandy, plain. |
| Cultivation system | Espalier, Guyot. |
| Plants per hectare | 3,500. |
| Yield per hectare | 3,500 kg/hectare. |
| Harvest | Last week of August. |
| Wine making | Rigorous manual selection of the clusters and soft pressing to obtain a must that will naturally decant under cool conditions for 48 hours. The clarified must starts fermenting in stainless steel vats at a controlled temperature, thanks to wild yeasts. The process is then completed in French oak barrels of different sizes to preserve the wine's primary aromas and to enhance its bouquet during the ageing period. |
| Aging | 12 months in French oak barrels on its lees and stirred (the French technique of bâtonnage) until its maturity. It ages well in the bottle. |
| Total acidity | 8.14 gr/L |
| Residual sugar | 6.0 gr/L |
| Allergens | Contains sulphites |