skip to Main Content

It is in Sicily, in the western part of the island, in Marsala, that Marco De Bartoli strongly believing in the viticulture traditions of his territory, rediscoveres and nourishes the deep root between the traditional and innovative methods of working the soil and winemaking.

Looking for an excellent quality, combined with the respect for Sicilian wine traditions, Marco chooses native grapes, especially Grillo, cultivated in Sicily since the Phoenician age and main grape of the classic Marsala wine, and Zibibbo, from which is obtained the well-known moscato passito of Pantelleria.

This is the way Marco De Bartoli’s wines are created, the first of which is “Vecchio Samperi”, in honour of the territory, the district of the same name, in the outskirts of Marsala, whose arid land, rich in limestone and minerals, is so well suited to vine growing. A wine obtained with the ancient Soleras method that, through the addition of small amounts of new, young wine to wines that are already being aged in barrels, allows to create a harmonious blend of different vintages, with a unique and inimitable taste.

The following years are dedicated to Marsala wines creation, with the personal interpretation of Marco. In 1985 Vigna la Miccia, is bottled, a Marsala Superiore Oro (gold), more delicate as it is cold vinified, with intense primary aromas and produced exclusively by Grillo grapes. In the wake of Vecchio Samperi, in 1987, Marsala Superiore Riserva 10 anni is created, a wine aged respecting the cyclic times of nature in oak barrels and sweetened by the mistella, an alcoholic mixture based on an ancient recipe, obtained with fresh must and acquavite (brandy) from Grillo grapes. In 1990 it is the time of Grappoli del Grillo, the first white wine made by 100% Grillo grapes, able to enhance structure, body, complexity and aging potential.

A passionate research started from Marco De Bartoli that continues today thanks to his children, Renato, Sebastiano and Giuseppina and that, during the last years, has focused more and more on vintage wine production, monovarietal and native wines.


Back To Top