Description
Thanks to the experimentation of new winemaking techniques, Grillo, Phoenician variety of sources, has resulted in wines of great structure, body, complexity and longevity.
Details
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years

Pairings
Pasta
Fish
Cheese
Producer
Marco De Bartoli
From this winery
- Start up year: 1980
- Oenologist: Renato e Sebastiano De Bartoli
- Bottles produced: 250.000
- Hectares: 25
The winery is twelve kilometers far from Marsala, in that land of Sicily that is great in every and all representations, for better or for worse; hard land of hard men, of families settled on the territory.
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
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 Catarratto Lucido 2024 |
---|---|
Type | White still |
Denomination | Terre Siciliane IGT |
Vintage | 2024 |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 100% Catarratto Bianco Comune |
Country | Italy |
Region | Sicily |
Vendor | Marco De Bartoli |
Cultivation system | Guyot |
Plants per hectare | 3,500 vines per hectare. |
Yield per hectare | Yield of 35 hectoliters per hectare. |
Wine making | Rigorous manual selection of the grapes, soft pressing, getting a must that remain to settle naturally cold for 48 hours. |
Aging | The clear part you start to fermentation with yeast indegeni at a controlled temperature in stainless steel tanks that begins and ends in small barrels from 225, 500 and 1000 lt. French oak to preserve the primary aromas and enhance the bouquet during the aging period. 12 months in barrels in the presence of yeast in suspension (technique of lees stirring) until its maturity. 6 months in bottle. |
Allergens | Contains sulphites |