Marsala Vigne Miccia ORO Marco de Bartoli 2016

Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Perfect for:

A hearty dinner

Looks, Smells, Tastes like:

Deep, Floral, Sweet

Our customers think:

5.0

£34.00

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

Is Vegan? Yes
Bottle Size 500ml
Production Method Natural
Producer Marco De Bartoli
Country Italy
Region Sicily, Italy
Vintage 2017
Wine Type Port, Sherry and other Fortified Wine
Wine Style Full bodied
Grape Grillo
Terroir limestone, sandy loam
Alcohol 18.5% abv
Annual Production 5 - 10,000 bottles
Ageing Potential Many years!
Food Matching On its own

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.

5.0

5.0

Based on 1 review

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  1. Brian or with desert

    5.0

    Excellent semi-dry marsala.
    Subtle, elegant and fruity with a delicate edge.
    Can be paired with a variety of dishes from light savoury to soft blue cheeses (recommend Montagnolo); with desserts served slightly chilled or of course as an apéritif or digestif.
    Although it would seem to be a criminal waste, it is excellent in cooking; from risottos to some sauces requiring wine.
    My thanks to Rachel Roddy for mentioning it.

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The Natural Wine Lexicon

  • Organic
  • Biodynamic
  • Natural Yeast Fermentation
  • Nothing Removed, Nothing Added
  • Hand Harvest
  • Unfined
  • Unfilitered
  • Low Sulphur
  • No Added Sulphur
Natural wine explained. Read more

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Marsala Vigne Miccia ORO Marco de Bartoli 2016

£34.00