Marco De Bartoli Vigna la Miccia Sicily, Italy
An innovative and contemporary expression of Marsala wine for which the most fruity and delicate notes of the grape have been preserved thanks to cold vinification and avoidance of any contact with oxygen during the ageing period. With its slight sweetness you can drink this wine with all sorts of dishes: pumpkin-filled pasta, soft and blue cheeses, foie gras or dessert.
About the winemaker
Running a 20 ha winery near the town of Marsala in Sicily, Marco de Bartoli is the man who, 40 years ago, revived the Marsala wines which had become, for most of them, cheap cooking wines. Marco used the ancient solera method: adding small amounts of young wine to wines that are ageing in wood barrels. The result is a beautiful, fine, dry and delicate Marsala. Since then, the family has grown and Marco’s children, Renato, Sebastiano and Josephine now run the domain maintaining their father’s organic methods. No synthetic chemicals and no industrial yeasts are used in the vineyards and at the winery. Their focus has expanded beyond Marsala to produce also a range of dry white wines made from Sicilian varieties such as Grillo, Zibibbo and Catarratto as well as a red wine made with Pignatello and a sweet Passito made on the island of Pantelleria. The range has expanded but quality remains the core value of the De Bartoli family.
|Viticulture and Winemaking|
Ageing occurs over four years in new French oak barrels of 225 l, always topped up, and then six months in bottle, Manual selection of the grapes, soft pressing, natural decantation, temperature controlled fermentation in stainless steel vats of 50 hl capacity, Suitable for vegans