2020 Technical Specifications
Alcohol 18.0%
Grape Varieties 100% Grillo
Classification Marsala Superiore Oro Riserva DOC
Region Marsala
Estate Grown Yes
Fermentation Vessels Steel tanks
Pressing Method Gentle Pressing
Natural Yeast Yes
Oak Types French oak
Contains Added Sulfites Yes
Production Details Organic, hand-harvested estate Grillo is gently pressed and spontaneously fermented in steel. The young wine is fortified with a mistella made from Grillo must and estate-fruit Grillo distillate, then matured for 4 years in regularly topped-up French oak barrels rather than a solera system. Bowler reports residual sugar at approximately 85 g/L; because this is approximate it is not proposed as an exact residual_sugar_gl value. The producer recommends serving at 14–16 °C; the range is retained here rather than converted into a single serving_temp_c value.
2017 Technical Specifications
Alcohol 18.0%
Residual Sugar 54 g/L
Total Acidity 5.1 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties 100% Grillo
Classification Marsala Superiore Oro Semi-dry Superiore Riserva DOC
Region Marsala
Soil Limestone and sandy loam on level land
Vineyard Yield 20 hL/ha
Harvest Dates Manual harvest starting in the first week of September
Fermentation Vessels Stainless steel tanks
Pressing Method Soft Pressing
Indigenous Yeast Yes
Oak Types French oak
Sulfites 28.0 ppm
Production Volume 10,000 bottles
Bottles10,000
Production Details Fruit comes from a 12-hectare Contrada Samperi vineyard with vines stated to be over 20 years old, trained to single Guyot at 3,500 vines/ha. Grapes are manually selected, softly pressed and naturally decanted before controlled-temperature indigenous-yeast fermentation in stainless steel. Recommended serving temperature is 14–16 °C.
Food Pairing Pumpkin-filled pasta, soft and blue cheeses, foie gras, prawns, and desserts
2016 Technical Specifications
Alcohol 18.0%
Residual Sugar 88 g/L
Total Acidity 5.3 g/L
Calories (estimated) 200 kcal / glass
150ml glass200 kcal
750ml bottle1000 kcal
Grape Varieties 100% Grillo
Classification Marsala Superiore Oro Semi-dry DOC
Region Marsala
Soil Limestone and sandy loam on level land
Vineyard Yield 20 hL/ha
Harvest Dates Manual harvest starting in the first week of September
Fermentation Vessels Stainless steel tanks
Pressing Method Soft Pressing
Indigenous Yeast Yes
Oak Types French oak
Sulfites 21.0 ppm
Production Volume 10,000 bottles
Bottles10,000
Production Details Fruit comes from a 12-hectare Contrada Samperi vineyard with vines stated to be over 20 years old, trained to single Guyot at 3,500 vines/ha. Grapes are manually selected, softly pressed and naturally decanted before controlled-temperature wild-yeast fermentation in stainless steel. Recommended serving temperature is 14–16 °C.
Food Pairing Pumpkin-filled pasta, soft and blue cheeses, foie gras, prawns, and desserts
Sources: www.marcodebartoli.com ↗ · Compare this vintage
Producer Information
Website
Address
Contrada Fornara Samperi, 292, 91025 Marsala (TP), Sicily, Italy
Phone
+39 0923 962093
Email
Owner
Renato De Bartoli, Sebastiano De Bartoli, Josephine De Bartoli