2023 Technical Specifications
Alcohol 12.5%
Grape Varieties Grillo
Classification Sicilia DOC Grillo
Region Sicilia
Production Details The producer's current shop identifies this as vintage 2023 in a 0.75 L bottle and gives a serving-temperature range of 14–16°C.
2022 Technical Specifications
Alcohol 13.5%
pH 3.31
Total Acidity 5.9 g/L
Grape Varieties Grillo
Classification Grillo Sicilia PDO
Region Sicilia
Soil Limestone, Sandy loam; level land
Harvest Dates First week of September; harvested manually
Vine Age Over 20 years
Fermentation Vessels Old barrels and clay amphoras
Pressing Method Gentle Destemming And Soft Pressing
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Volume 6,700 bottles
Bottles6,700
Production Details Current English-sheet specification: the vineyard covered 9 ha, was Guyot-trained at 3,500 vines/ha and yielded 6 t/ha. Residual sugar was below 1 g/L and total SO2 below 20 mg/L, with no sulfites added. A small portion underwent approximately 10 days of skin maceration in old barrels without pumping over or punching down; the balance fermented in clay amphoras and remained on skins for a few months.
2021 Technical Specifications
Alcohol 13.0%
pH 3.02
Total Acidity 6 g/L
Grape Varieties Grillo
Classification Grillo Superiore Sicilia DOC
Region Sicilia
Soil Calcareous, Medium-textured and tending toward sandy; level land
Harvest Dates First week of September; clusters selected and harvested manually in small crates
Vine Age Over 20 years
Fermentation Vessels Used barrels and terracotta amphoras
Pressing Method Destemmed And Gently Crushed/Pressed
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Volume 6,000 bottles
Bottles6,000
Production Details The vineyard covered 9 ha, was Guyot-trained at 3,500 vines/ha and yielded 60 q/ha. Residual sugar was below 1 g/L and total SO2 below 20 mg/L, with no sulfur dioxide added. A small portion underwent approximately 10 days of skin maceration in used barrels without pumping over or punching down; the remaining portion fermented in terracotta amphoras and macerated for a few months. Maturation lasted at least 10 months in amphoras and used oak vessels on fine lees. Producer serving/storage guidance was 13–16°C.
2020 Technical Specifications
Alcohol 12.5%
Grape Varieties Grillo
Classification Sicilia DOC Grillo
Region Sicilia
Contains Added Sulfites Yes
Production Details Official release information specifies a 0.75 L bottle and a serving-temperature range of 14–16°C.
Sources: shop.marcodebartoli.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.1 g/L
pH 3.15
Total Acidity 6.08 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grillo
Classification Grillo Sicilia PDO
Region Sicilia
Soil Limestone, Sandy loam; level land
Harvest Dates First week of September; harvested manually
Vine Age Over 20 years
Fermentation Vessels Old barrels and clay amphoras
Pressing Method Gentle Destemming And Soft Pressing
Indigenous Yeast Yes
Sulfites 28.0 ppm
Unfined Yes
Unfiltered Yes
Production Volume 3,400 bottles
Bottles3,400
Production Details The vineyard covered 9 ha, was planted at 3,500 vines/ha and trained to single Guyot; yield was 6 t/ha. A small portion underwent approximately 10 days of skin maceration in old barrels without pumping over or punching down, while the balance fermented in clay amphoras and remained on skins for a few months. The wine then aged for at least 10 months in clay amphoras and used oak barrels on the lees. Producer serving/storage guidance was 13–16°C.
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