Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $30.34Original €27.00≈ £22.81 | shop.marcodebartoli.com ↗ |
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.2 g/L
pH 3.02
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Grillo
Classification Grillo Terre Siciliane IGP
Region Sicily
Soil Limestone, Sandy loam; level land
Vineyard Yield 35 hL/ha
Harvest Dates Manual harvest during the first week of September
Vine Age 20
Fermentation Vessels Stainless-steel vats followed by French-oak barrels of 225, 500 and 1,000 L
Pressing Method Soft Pressing After Rigorous Manual Cluster Selection
Natural Yeast Yes
Oak Types French oak
Barrel Size 225 L, 500 L, 1,000 L and 10 hL vessels
Sulfites 37.0 ppm
Contains Added Sulfites Yes
Production Volume 32,600 bottles
Bottles32,600
Production Details The nine-hectare vineyard is single-Guyot trained at 3,500 vines/ha. After pressing, the must settles naturally under cool conditions for 48 hours. Controlled-temperature fermentation begins in stainless steel and finishes in French oak. Maturation is 12 months in fine-grained French-oak tonneaux and 10-hL vats on the wine's own lees with bâtonnage, followed by six months in bottle. The stated serving range is 10–14°C.
Food Pairing Strong-flavoured dishes
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Grillo
Classification Grillo Riserva Sicilia PDO
Region Sicily
Soil Limestone, Sandy loam; level land
Harvest Dates Manual harvest during the last week of August
Vine Age 26
Fermentation Vessels Stainless-steel vats followed by French-oak barrels of different sizes
Pressing Method Soft Pressing After Rigorous Manual Cluster Selection
Natural Yeast Yes
Oak Types French oak
Sulfites 32.0 ppm
Contains Added Sulfites Yes
Production Volume 20,000 bottles
Bottles20,000
Production Details The nine-hectare vineyard is single-Guyot trained at 3,500 vines/ha, with a reported yield of 6 tonnes/ha. After pressing, the must settles naturally under cool conditions for 48 hours. Controlled-temperature fermentation begins in stainless steel and finishes in French oak. Maturation is 12 months in French-oak barrels on the wine's own lees with bâtonnage. The sheet also reports acidity 8.14 and residual sugar 6 but supplies neither units nor the acidity-equivalent basis, so those figures are retained here rather than entered as canonical g/L analyses.
Food Pairing Strong-flavoured dishes
Sources: www.marcodebartoli.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Grillo
Classification Grillo Riserva Sicilia PDO
Region Sicily
Soil Limestone, Sandy loam; level land
Harvest Dates Manual harvest during the last week of August
Vine Age 26
Fermentation Vessels Stainless-steel vats followed by French-oak barrels of different sizes
Pressing Method Soft Pressing After Rigorous Manual Cluster Selection
Natural Yeast Yes
Oak Types French oak
Sulfites 50.0 ppm
Contains Added Sulfites Yes
Production Volume 20,000 bottles
Bottles20,000
Production Details The nine-hectare vineyard is single-Guyot trained at 3,500 vines/ha, with a reported yield of 6 tonnes/ha. After pressing, the must settles naturally under cool conditions for 48 hours. Controlled-temperature fermentation begins in stainless steel and finishes in French oak. Maturation is 12 months in French-oak barrels on the wine's own lees with bâtonnage. The sheet also reports acidity 7.39 and residual sugar 2.9 but supplies neither units nor the acidity-equivalent basis, so those figures are retained here rather than entered as canonical g/L analyses.
Food Pairing Strong-flavoured dishes
Sources: www.marcodebartoli.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.4 g/L
pH 3.0
Total Acidity 6.09 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Grillo
Classification Grillo Terre Siciliane PGI
Region Sicily
Soil Limestone, Sandy loam; level land
Vineyard Yield 35 hL/ha
Harvest Dates Manual harvest during the first week of September
Vine Age 20
Fermentation Vessels Stainless-steel vats followed by French-oak barrels of 225, 500 and 1,000 L
Pressing Method Soft Pressing After Rigorous Manual Cluster Selection
Natural Yeast Yes
Oak Types French oak
Barrel Size 225 L, 500 L, 1,000 L and 10 hL vessels
Contains Added Sulfites Yes
Production Volume 11,000 bottles
Bottles11,000
Production Details The nine-hectare vineyard is single-Guyot trained at 3,500 vines/ha. After pressing, the must settles naturally under cool conditions for 48 hours. Controlled-temperature fermentation begins in stainless steel and finishes in French oak. Maturation is 12 months in fine-grained French-oak tonneaux and 10-hL vats on the wine's own lees with bâtonnage, followed by six months in bottle. Total SO2 is reported as a 45–55 mg/L range.
Food Pairing Strong-flavoured dishes
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