Marco De Bartoli Rosso di Marco 2013 Sicily, Italy
Rich bouquet of blackberry, blackcurrant and cherry aromas. With time the nose reveals notes of sweet spices, dry figs and mint. The palate is full of black berries, red cherries and strawberry flavours. There are also hints of pencil shavings reminding of Loire Cabernet Franc. Ripe and powdery tannins well balanced by acidity. Gorgeous ‘little’ wine. Tried and tested with a dish of chicken, tomato sauce and mozzarella.
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 for 12 months in French oak barrels of medium capacity (10 hl) and six months in stainless steel and bottle, Fermentation operated by wild yeasts, Maceration in stainless steel vats following a traditional procedure of temperature controlled punching-down and pumping-over, Rigorous selection of the grapes, Suitable for vegans