Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $19.10Original €17.00≈ £14.36 | shop.marcodebartoli.com ↗ |
2024 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.2 g/L
pH 3.1
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Zibibbo and Grillo; proportions not stated
Classification Bianco Terre Siciliane IGP
Region Terre Siciliane
Soil Pantelleria: volcanic soil on terraced slopes; marsala: level calcareous-sandy soil
Harvest Dates Grillo: first week of September; Zibibbo: second week of September
Sites Island of Pantelleria and Contrada Samperi, Marsala
Vine Age Pantelleria: 30 years; Marsala: over 20 years
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemming And Gentle Crushing Followed By Soft Pressing
Indigenous Yeast Yes
Sulfites 29.0 ppm
Contains Added Sulfites Yes
Production Volume 26,000 bottles
Bottles26,000
Production Details The vineyard surface is 3 ha. The Pantelleria component is grown at 350 m on alberello-trained terraced vineyards; Marsala vines are Guyot-trained. Cold maceration lasts approximately 24 hours, followed by 48 hours of low-temperature must settling. Maturation is seven months in stainless steel on fine lees. The reported acidity is 6.31, but no unit or analytical basis is stated. The Italian sheet reports yields of 50 q/ha in Pantelleria and 60 q/ha in Marsala; the same-vintage English sheet instead prints 5 and 6 q/ha, so the conflicting yield figures are retained without normalization. Recommended serving temperature is 10–14°C.
Food Pairing Marinated seafood, dressed pasta dishes, vegetable soups, and fish cooked acqua-pazza style, baked in salt or grilled
2023 Technical Specifications
Alcohol 12.5%
pH 3.17
Grape Varieties Zibibbo and Grillo; proportions not stated
Classification Bianco Terre Siciliane IGP
Region Terre Siciliane
Soil Pantelleria: volcanic soil on terraced slopes; marsala: sandy loam on level land
Harvest Dates Grillo: first week of September; Zibibbo: second week of September
Sites Island of Pantelleria and Contrada Samperi, Marsala
Vine Age Pantelleria: over 30 years; Marsala: over 20 years
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemming, Gentle Pressing And Subsequent Soft Pressing
Natural Yeast Yes
Sulfites 33.0 ppm
Contains Added Sulfites Yes
Production Volume 35,000 bottles
Bottles35,000
Production Details The vineyard surface is 3 ha. The Pantelleria component is grown at 350 m and trained as Pantellerian alberello; Marsala vines use single Guyot. Controlled-temperature maceration lasts approximately 24 hours, followed by 48 hours of low-temperature must settling. Maturation is seven months in stainless steel on lees. The sheet reports acidity of 6.17 and residual sugar below 1.0 but supplies no units or acidity basis, so neither is entered as an unqualified canonical analytical value. It prints yields of 5 q/ha in Pantelleria and 6 q/ha in Marsala. Recommended serving temperature is 10–14°C.
Food Pairing Marinated seafood, flavored pasta dishes, vegetable soups and fish cooked in various ways
Sources: www.marcodebartoli.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.0%
pH 3.25
Grape Varieties Zibibbo and Grillo; proportions not stated
Classification Bianco Terre Siciliane IGP
Region Terre Siciliane
Soil Pantelleria: volcanic soil on terraced slopes; marsala: level calcareous-sandy soil
Harvest Dates Grillo: first week of September; Zibibbo: second week of September
Sites Island of Pantelleria and Contrada Samperi, Marsala
Vine Age Pantelleria: 30 years; Marsala: over 20 years
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemming And Gentle Crushing Followed By Soft Pressing
Indigenous Yeast Yes
Sulfites 33.0 ppm
Contains Added Sulfites Yes
Production Volume 33,000 bottles
Bottles33,000
Production Details The vineyard surface is 3 ha. The Pantelleria component is grown at 350 m and trained as alberello; Marsala vines are Guyot-trained. Yields are reported as 50 q/ha in Pantelleria and 60 q/ha in Marsala. Cold maceration lasts approximately 24 hours, followed by 48 hours of low-temperature must settling. Maturation is seven months in stainless steel on fine lees. The sheet reports acidity of 6.10 and residual sugar below 1.8 but gives no units or acidity basis, so neither is entered as an unqualified canonical analytical value. Recommended serving temperature is 10–14°C.
Food Pairing Marinated seafood, dressed pasta dishes, vegetable soups, and fish cooked acqua-pazza style, baked in salt or grilled
Sources: www.marcodebartoli.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
pH 3.17
Grape Varieties Zibibbo and Grillo; proportions not stated
Classification Bianco Terre Siciliane PGI
Region Terre Siciliane
Soil Pantelleria: volcanic soil on terraced slopes; marsala: sandy loam on level land
Harvest Dates Grillo: first week of September; Zibibbo: second week of September
Sites Island of Pantelleria and Contrada Samperi, Marsala
Vine Age Pantelleria: over 30 years; Marsala: over 20 years
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemming, Gentle Pressing And Subsequent Soft Pressing
Natural Yeast Yes
Sulfites 40.0 ppm
Contains Added Sulfites Yes
Production Volume 25,000 bottles
Bottles25,000
Production Details The vineyard surface is 3 ha. The Pantelleria component is grown at 350 m and trained as Pantellerian alberello; Marsala vines use single Guyot. The sheet reports yields of 5 t/ha in Pantelleria and 6 t/ha in Marsala. Controlled-temperature maceration lasts approximately 24 hours, followed by 48 hours of low-temperature must settling. Maturation is seven months in stainless steel on lees. The reported acidity is 6.17 and residual sugar is below 1.0, but units and acidity basis are not provided; neither is entered as an unqualified canonical analytical value. Recommended serving temperature is 10–14°C.
Food Pairing Marinated seafood, flavored pasta dishes, vegetable soups and fish cooked in various ways
Sources: www.marcodebartoli.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 11.5%
pH 3.46
Grape Varieties Zibibbo and Grillo; proportions not stated
Classification Bianco Terre Siciliane PGI
Region Terre Siciliane
Soil Pantelleria: volcanic soil on terraced slopes; marsala: sandy loam on level land
Harvest Dates Grillo: first week of September; Zibibbo: second week of September
Sites Island of Pantelleria and Contrada Samperi, Marsala
Vine Age Pantelleria: over 30 years; Marsala: over 20 years
Fermentation Vessels Stainless-steel tanks
Pressing Method Destemming, Gentle Pressing And Subsequent Soft Pressing
Natural Yeast Yes
Sulfites 41.0 ppm
Contains Added Sulfites Yes
Production Volume 18,000 bottles
Bottles18,000
Production Details The vineyard surface is 3 ha. The Pantelleria component is grown at 350 m and trained as Pantellerian alberello; Marsala vines use single Guyot. The sheet prints yields of 5 q/ha in Pantelleria and 6 q/ha in Marsala. Controlled-temperature maceration lasts approximately 24 hours, followed by 48 hours of low-temperature must settling. Maturation is seven months in stainless steel on lees. The reported acidity is 4.40 and residual sugar is below 1.0, but units and acidity basis are not provided; neither is entered as an unqualified canonical analytical value. Recommended serving temperature is 10–14°C.
Food Pairing Marinated seafood, flavored pasta dishes, vegetable soups and fish cooked in various ways
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