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 version “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 splendor and vigor of yore. Strength, 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).

Catarratto 100%

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 displays 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 8 tons per hectare, harvested during the second week of September. After the cooling and a careful manual selection, the clusters are gently pressed. The limpid run starts fermenting with wild yeasts, at controlled temperature, in stainless steel tanks, and with a minimum addition of sulfites. 7 months in stainless steel tanks, on its own lees