Marco De Bartoli
De Bartoli Sole e Vento 2023
Regular price
€19,50
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| Denomination | Terre Siciliane IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | Grillo, Zibibbo |
| Aging | 7 months in stainless steel tanks on the fine lees. |
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Producer
Marco De Bartoli
From this winery
- Start up year: 1980
- Oenologist: Renato e Sebastiano De Bartoli
- Bottles produced: 120.000
- Hectares: 18
Defying the conventions of the oenological market and betting with himself, Marco De Bartoli inaugurated his new production line in 1980, heedless of economic feedback, believing it a moral duty to uphold the traditional values of his land. Thus the first Vecchio Samperi wine was born. Later, De Bartoli reached Pantelleria intrigued by Moscato Passito, a product the market had alienated. Curiosity developed into a desire to master the science of growing Zibibbo grapes, which he could learn on Pantelleria. In part, the purpose was to convey the tradition of Pantelleria through the Bukkurum wine. This bottling took place, for the first time, in 1985. The following year, De Bartoli cold vinified the Zibibbo grapes, and other products took shape.
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Pasta
Fish
Shellfish
Cheese
Oily fish
White fish
Vegetarian
| Name | De Bartoli Sole e Vento 2023 |
|---|---|
| Type | White green still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Grillo, Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Origin | Island of Pantelleria, and Contrada Samperi in Marsala (Trapani). |
| Climate | Altitude: 350 m. a.s.l. |
| Soil composition | Volcanic with terraced slopes in Pantelleria. Sandy loam and plain in Marsala. |
| Cultivation system | Head-training in Pantelleria. Espalier and Guyot in Marsala. |
| Harvest | In early-mid September. After rigorous manual selection of the bunches, the grapes are destemmed, gently crushed and undergo cold maceration for about 24 hours. |
| Wine making | After soft pressing, the must is decanted at a low temperature for 48 hours. The clarified part starts fermentation in temperature-controlled steel tanks using indigenous yeasts. |
| Aging | 7 months in stainless steel tanks on the fine lees. |
| Total acidity | 5.37 gr/L |
| PH | 3.08 |
| Allergens | Contains sulphites |
