Marco De Bartoli
Marco De Bartoli Bukkuram Padre della Vigna Passito Pantelleria 0.5L 2021
Regular price
€79,00
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Indicates the price of the product before the start of the promotion
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Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
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| Denomination | Pantelleria DOC |
|---|---|
| Size | 0,50 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Zibibbo |
| Aging | 42 months in French oak barrels of 225-litre and 6 months in stainless steel vats. |
Serve at:
10 - 12 °C.
Longevity:
10 - 15 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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Cheese
Desserts
Blue cheese
| Name | Marco De Bartoli Bukkuram Padre della Vigna Passito Pantelleria 0.5L 2021 |
|---|---|
| Type | White green dessert wine dessert wine aromatic |
| Denomination | Pantelleria DOC |
| Vintage | 2021 |
| Size | 0,50 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Origin | Village of Bukkuram, Island of Pantelleria (Trapani). |
| Climate | Altitude: 200 m. a.s.l. Exposure: South-West. |
| Soil composition | Volcanic, hilly terrace. |
| Cultivation system | Head-training. |
| Plants per hectare | 2,500 |
| Yield per hectare | 2,500 kg/hectare |
| Harvest | By hand, the second week of August and the first week of September. |
| Wine making | 50% of the grapes are left to dry under the sunlight for at least four weeks in special drying rooms, bordered by large lava stone walls. The remaining part ripens on the vine until September. After fermentation, the previously dried grapes are added and left to macerate for about three months until a balanced ratio between the alcohol component and residual sugar is achieved. |
| Aging | 42 months in French oak barrels of 225-litre and 6 months in stainless steel vats. |
| Total acidity | 6.79 gr/L |
| Residual sugar | 194.8 gr/L |
| Allergens | Contains sulphites |
