Marco De Bartoli. Evolving roots
A traditional method sparkling rosé that represents the tradition of an evolving territory, highlighting unexplored characteristics so far. French tradition with a strong Sicilian personality. Grillo is a variety that continues to amaze with its versatility and strength in this “third way” expressing a land highly suited to great wines, also in combination with the king of red Sicilian wines, Nero d’Avola.
Terzavia Rosé: How and When.
Perfect with seafood appetizers, and also with main courses of duck and goose. Serve at 8 C° (46.4 F°)
Grillo 50% – Nero d’Avola 50%
3,500 Grillo vines per hectare, planted about 20 years ago in Western Sicily, Marsala, and trained with Guyot system. The yields are of 40 hectoliters per hectare, harvested starting the second-third week of August. The clusters are manually selected and the grapes are chilled. A direct soft pressing of the whole clusters follows and, after a natural decanting of the must, fermentation starts in stainless steel vats and continues, for only 20% of the grapes, in French oak barrels of 500 and 225 l at a controlled temperature (air conditioning). The fermentation is activated by wild yeasts (natural) and with a minimum use of sulfites Tirage with fresh must, instead of sugar, added in such quantities as to dilute alcohol content and to add a quantity of (natural) sugar suitable to second fermentation. Sugar contribution does not exceed 15%. 50% of the base wine ages for 12 months in stainless steel vats, while the remaining 50% ages in French oak barriques and tonneaux on its lees. After tirage, at least 18 months in bottle always on its own lees. Pas dosé.