A territory to be discovered: the indigenous grapes
Three indigenous varieties, the symbol of our tradition, that have always characterized our territory: Catarratto (also in its clones “Lucido” and “Extra Lucido”, meaning shining), Grillo and Pignatello.
Abandoned by business logics, they are the focus of Marco De Bartoli’s research, to continue exploring splendour and vigour of yore. Streght, elegance and territory are the characteristics of these varieties.
Lucido: How and When.
To combine with dishes of the Sicilian tradition, such as “sarde a beccafico” (typical stuffed sardines), or main courses of crustaceans and shellfish as a mussel soup. Serve at 10-12 °C (50-54 °F).
Lucido is made with 100% Catarratto grapes (the white grape more cultivated in Sicily), and exactly with its clone called Catarratto bianco lucido, fresher and more delicate compared to the common variety, that dispays the typical bitter aftertaste.
The name “lucido” or “extra-lucido” (shining) comes from the polished appeareance of the skins, lacking some pruina, the whitish coating found on the skins that give grapes a velvety touch, modifying the cluster’s appeareance.
3,500 vines per hectare originally planted in the first years of 2000 and trained with the single Guyot system. The yields are of 40 hectoliters per hectare, harvested during the second week of September. After the cooling and a rigorous manual selection, the clusters are gently pressed. The limpid run starts fermenting thanks to wild yeasts, at controlled temperature, in stainless steel vats, and with a minimum addition of sulfites 7 months in stainless steel vats, on its own lees