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Real Wine Fair
Low Sulphite Vegan
Marsala Superiore 10 YO Marco de Bartoli NV - Buon Vino Natural Wines
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Marsala Vigne Miccia ORO Marco de Bartoli 2017

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Availability: 5 In stock

£32.00

Additional Information

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One Line Description Marsala Vigne Miccia ORO Marco de Bartoli natural Marsala, 100% Grillo, fortified, rich, golden, intense.
Production Method Natural
Country Italy Italian
Region Sicily, Italy
Producer Marco de Bartoli
Vintage 2017
Wine Type Port, Sherry and other Fortified Wine
Wine Style Full bodied
Grape Blend 100% Grillo
Alcohol 18.5% abv
Terroir limestone, sandy loam
Annual Production 5 - 10,000 bottles
Ageing Potential Many years!
Production Detail manual selection of the grapes, soft pressing, natural decanting, traditional fermentation with wild yeasts in oak and chestnut vats at room temperature. A part of the must is fortified with grape spirit (acquavite) for the preparation of the mistella
Natural Features Low Sulphite (Sulphur), Vegan, Unfined, Oxidative Notes, Unfiltered
Description

Details

Marsala Vigne Miccia ORO Marco de Bartoli natural Marsala, 100% Grillo, fortified, rich, golden, intense.

Marco De Bartoli is considered one of Sicily’s winemaking pioneers for his long-standing commitment to the native Sicilian white grape varieties, Grillo and Zibibbo. He produces them on two separate estates: the first in Marsala, in Sicily’s south-west corner, the other on the small island of Pantelleria, south-east of Sicily. His belief in the value of traditional methods of production of these grapes and their wines is complemented by his equally strong belief in the future of Sicily as one of Europe’s most vital viticultural areas. Grillo, which historically forms the basis of Marsala’s classic wines, has been grown on the island since Phoenician times. From his Samperi winery, in the Contrada Samperi just west of Marsala, Marco De Bartoli produces several wines from this grape. “Vecchio Samperi” was first made in 1980. Named for the territory that houses De Bartoli’s country estate, it is a prestigious “Vergine” wine made using the traditional solera method, in which small quantities of young wine are added to wines of older vintages as they pass through a sequence of wooden barrels. The complex, harmonious result celebrates the fruit of many harvests. In 1982 De Bartoli created “Vigna La Miccia”, classified as an “Oro” or gold Marsala, which is a sweeter, fresher dessert wine produced using a cold vinification process; it reveals an intense bouquet of Grillo and Inzolia grapes. Another facet of Marco De Bartoli’s work with Grillo led in 1983 to the “Marsala Superiore”, which is aged in oak barrels and fortified, as tradition would have it, with the “mistella” alcohol derived from must of Inzolia and acqua vite. In 1992 Marco De Bartoli added “Grappoli del Grillo” to his collection: here Grillo is vinified as a dry white table wine, with its unmistakable character of Mediterranean spice.

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