Description
Still white wine, 12.5% ABV, produced by Marco De Bartoli in Sicily. 2024 vintage, 0.75L bottle. A Catarratto Lucido that embodies Marco De Bartoli's philosophy, a wine that expresses the purity of the grape variety and the terroir. The winery is located twelve kilometers from Marsala, in that part of Sicily that is magnificent in every way. Rigorous manual selection of the bunches and gentle pressing yield a must that will then settle naturally and cold for 48 hours. The clear part undergoes temperature-controlled fermentation with indigenous yeasts, beginning in steel tanks and finishing in small 225, 500, and 1000-liter French oak barrels to preserve its primary aromas and enhance its bouquet during the aging period. Aged for 12 months in barrels with suspended yeasts (batonage technique) until maturity. Aged for 6 months in bottle.
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 | Marco 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 espalier vines. |
| Plants per hectare | 3500 strains per hectare. |
| Yield per hectare | 35 hl yield per hectare. |
| Wine making | Strict manual selection of the bunches, soft pressing, obtaining a must that will naturally decant cold for 48 hours. |
| Aging | The limpid part undergoes fermentation with indigenous yeasts at a controlled temperature. This starts in steel vats and ends in small 225, 500 and 1000 litre French oak barrels to preserve the primary aromas and enhance the bouquet during the ageing period. 12 months in barrels in the presence of the suspended yeasts (batonage technique) until maturity. 6 months in bottle. |
| Allergens | Contains sulphites |

