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.
Rosso di Marco: How and When.
Notes of ripe fruit (cherries and blackberries) in this pleasant to drink wine with delicate tannins. To combine to typical Sicilian recipes, such as “pasta con le sarde” (pasta with sardines) and dishes made of oily fish, white meat and vegetables. Serve at 14-16 °C (57- 61 °F).
Rosso di Marco is made with 100% Pignatello grapes, also known as Perricone, a black traditional grape of Western Sicily, almost disappeared, taking its name from the so called “pignatiddare“, the terra rossa of the province of Trapani, well suited to this variety, and traditionally used to craft terracotta cooking pots “pignatte”.
3,500 vines per hectare originally planted at the end of the 90s and the first years of 2000 trained with the Guyot system. The yields are of 6.5 tons per hectare, harvested during the second and third weeks of September. Manual selection of the grapes, maceration in stainless steel vats, following a traditional temperature-controlled punching-down and pumping-over. Fermentation operated by wild yeasts. Aging of 12 months in French oak barrels (Tronçais area) of medium capacity (10 hl) and 6 months in stainless steel and bottle.