Marco De Bartoli Terzavia Metodo Classico 2012 Sicily, Italy
When Sicilian personality meets French tradition. This wonderful Sicilian dry vintage sparkling made from the Grillo variety is an original and delicious alternative to Champagne. Grillo is a grape with incredible versatility and ability to express terroir.
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|
A soft pressing of the grapes follows and, after a natural decanting of the must, fermentation begins in stainless steel vats and continues in French oak barrels at controlled temperature, Ageing: 50% of the wine age for 12 months in stainless steel vats, while the remaining 50% age in French oak barriques on the lees, Suitable for vegans, The fermentation is activated by wild yeasts and with a minimum use of sulphites, The grapes are manually selected and then cooled, The wine then ages at least 18 months in bottle on its lees