De Bartoli Marsala Superiore Riserva Oro 0.5L 2009

Description

Following the evolutionary logic of his area’s wine history, Marco began making his “own” Marsala Superiore. This wine, with its memorable bouquet of perfumes and aromas, was conceived and produced to respect its “natural” tradition: it is fortified with a “mistella” produced from fresh grape must and brandy obtained from the same grapes of the base wine.

Details

Serve at:

10 - 12 °C.

Longevity:

10 - 15 years

Producer

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

Sicily

Technical Sheet

Name	De Bartoli Marsala Superiore Riserva Oro 0.5L 2009
Type	White fortified wine dessert wine
Denomination	Marsala DOC
Vintage	2009
Size	0,50 l
Alcohol content	18.5% by volume
Grape varieties	100% Grillo
Country	Italy
Region	Sicily
Vendor	Marco De Bartoli
Story	These classic versions of Marsala Superiore Riserva differ in the way they’re aged and because of the addition of the “mistella”, unlike Vecchio Samperi Ventennale. Both the younger 10 years aged wine and the more austere and older 1987 – which reminds us of the year it has been fortified – with their character take us back to sensations and emotions of older times.
Origin	Marsala (TP)
Cultivation system	Trained with the “alberello” or Guyot system.
Plants per hectare	3,500 vines per hectare
Harvest	The grapes are picked and selected by hand.
Wine making	Soft pressed, naturally decanted and traditionally fermented at room temperature, in oak and chestnut barrels. Part of the must is enriched with brandy for the preparation of “mistella” which is later added to the wine.
Aging	The wine ages over 20 years in large oak and chestnut vats of different sizes.
Year production	6000 bottles
Allergens	Contains sulphites