Marco De Bartoli
Sole e Vento 2024
| Denomination | IGT Terre Siciliane |
|---|---|
| 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. |
Description
Still white wine from Sicily, 12.5% ABV, produced by Marco De Bartoli. Blend of Grillo and Zibibbo. 0.75 L bottle, 2024 vintage. A white born from the passion of Marco De Bartoli, a pioneer of Sicilian viticulture. A wine that expresses the sunny Sicilian spirit, with aromas of ripe white berries and citrus nuances. Lively on the palate, balanced and smooth, with a long, mineral finish. A tribute to the sun and wind of Pantelleria and Marsala.
Awards
-
2024
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- 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 Sole e Vento 2024 |
|---|---|
| Type | White green still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2024 |
| 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 |