Marco De Bartoli
Terza Via Metodo Classico 2022
| Denomination | DOC Sicilia Spumante Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Grillo |
| Aging | 50% of the wine ages 12 months in steel, while the remaining 50% ages in French oak barriques and tonneaux, on its own yeasts. At least 18 months in bottle always on its own yeasts. |
| Year | 2022 |
| Biologic | Sì |
| Product name | Terza Via Metodo Classico 2022 |
| Color | A deep, old-gold straw colour with slightly green hues. |
| Perfume | A nose that "assaults" you, but softly, because of its complexity, loaded, "conceptual", intriguing, dense, with constantly changing notes of brewer's yeast, dried fruit, candied apricot, dried white flowers, citrus, liquorice sticks, not black, lava stone, hay, citrus and honey nuances and exotic fruit, especially mango. |
| Taste | The palate is very dry, almost as sharp as a liquid scalpel, with great backbone, but ample and warm, firmly structured, decidedly vinous, full of flavour, enveloping, with an almost Mediterranean intrusiveness, very long. |
| Pairings | It pairs with seafood appetisers or, to the whole meal, both with traditional Sicilian dishes or with fish tartare, especially red tuna of the Mediterranean, flavoured with black pepper, salt made in Trapani salt pans and fresh thyme. |
| Region | Sicily |
| Country | Italy |
Description
Organic Brut Classic Method sparkling wine from Sicily DOC, 11.5% ABV, produced by Marco De Bartoli. 100% Grillo blend, 0.75 L bottle, 2022 vintage. A Classic Method that embodies the volcanic soul of Sicily, a wine born from Marco De Bartoli's passion and his tenacious desire to produce unique wines. The grapes are gently pressed directly, and after spontaneous decantation of the must, fermentation begins in steel tanks. It then continues in 500 and 225 L French oak barrels (20% of the grapes) at indirectly controlled temperatures, with room climate control. A nose that "attacks" you, yet gently, due to its complexity, full-bodied, "conceptual," intriguing, and dense, with ever-changing notes of brewer's yeast, dried fruit, candied apricot, dried white flowers, citrus, licorice sticks (not black), lava stone, hay, nuances of citrus and honey, and exotic fruit, especially mango. The palate is very dry, almost sharp like a liquid scalpel, full-bodied, yet broad and warm, with a firm structure, decidedly vinous, full-flavored, enveloping, with an almost Mediterranean invasiveness, and very long.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °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 Terza Via Metodo Classico 2022 |
|---|---|
| Type | White organic classic method sparkling wine brut |
| Denomination | Sicilia DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Grillo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Origin | Marsala (TP) |
| Cultivation system | Guyot espalier |
| Plants per hectare | 3500 vines per hectare |
| Harvest | From 20 August |
| Wine making | Direct soft pressing of the (whole) grapes and, after spontaneous decanting of the must, start of fermentation in steel tanks and then continue in 500 and 225 l French oak barrels (of 20% of the grapes) at a controlled temperature in an indirect, air-conditioned manner. Fermentation is carried out with indigenous yeasts and minimal use of sulphites. Draught of fresh must added to the wine in proportional quantities to dilute the alcohol content and provide the quantity of (natural) sugar required for frothing. The sugar content does not exceed 15%. |
| Aging | 50% of the wine ages 12 months in steel, while the remaining 50% ages in French oak barriques and tonneaux, on its own yeasts. At least 18 months in bottle always on its own yeasts. |
| Allergens | Contains sulphites |