Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $28.09Original €25.00≈ £21.12 | shop.marcodebartoli.com ↗ |
2024 Technical Specifications
Alcohol 12.5%
pH 3.55
Total Acidity 4.92 g/L
Grape Varieties 100% Zibibbo
Classification Pantelleria DOP Bianco
Region Terre Siciliane
Soil Volcanic soil on terraced slopes
Harvest Dates Manual harvest in the first week of September
Vine Age Over 60 years
Fermentation Vessels Stainless steel vats
Pressing Method Destemming Followed By Gentle Pressing; Soft Pressing After Maceration
Natural Yeast Yes
Indigenous Yeast Yes
Sulfites 29.0 ppm
Production Volume 19,000 bottles
Bottles19,000
Production Details The vineyard covers 3 ha and is trained as Pantellerian alberello at 2,500 vines/ha, with a yield of 5 t/ha. Finished-wine residual sugar is below 1 g/L. Selected, destemmed fruit undergoes approximately 24 hours of temperature-controlled maceration; after soft pressing, the must settles for 48 hours at low temperature. Wild-yeast fermentation occurs in temperature-controlled stainless steel, followed by 9 months in stainless steel. Recommended serving temperature is 10–14 °C.
Food Pairing Crustaceans, fish tartare, oysters and raw fish
Sources: www.marcodebartoli.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 11.0%
pH 3.47
Total Acidity 4.86 g/L
Grape Varieties 100% Zibibbo
Classification Pantelleria DOP Bianco
Region Terre Siciliane
Soil Volcanic soil on terraced hillsides
Harvest Dates First week of September
Vine Age Over 60 years
Fermentation Vessels Stainless steel vats
Pressing Method Destemming And Gentle Crushing Followed By Soft Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Sulfites 26.0 ppm
Production Volume 25,000 bottles
Bottles25,000
Production Details The vineyard covers 3 ha and is trained as Pantellerian alberello at 2,500 vines/ha, with a stated yield of 50 q/ha. Finished-wine residual sugar is below 1 g/L. Manually selected, destemmed fruit undergoes approximately 24 hours of cold maceration; after soft pressing, the must settles for 48 hours at low temperature. Indigenous-yeast fermentation occurs in temperature-controlled stainless steel, followed by 9 months in stainless steel. Recommended serving temperature is 12–14 °C.
Food Pairing Crustaceans, fish tartare, oysters and raw seafood
Sources: www.marcodebartoli.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.0%
pH 3.23
Total Acidity 5.16 g/L
Grape Varieties 100% Zibibbo
Classification Pantelleria DOP Bianco
Region Terre Siciliane
Soil Volcanic soil on terraced slopes
Harvest Dates Manual harvest in the first week of September
Vine Age Over 60 years
Fermentation Vessels Stainless steel vats
Pressing Method Destemming Followed By Gentle Pressing; Soft Pressing After Maceration
Natural Yeast Yes
Indigenous Yeast Yes
Sulfites 32.0 ppm
Production Volume 18,000 bottles
Bottles18,000
Production Details The vineyard covers 3 ha and is trained as Pantellerian alberello at 2,500 vines/ha, with a yield of 5 t/ha. Finished-wine residual sugar is below 1.5 g/L. Selected, destemmed fruit undergoes approximately 24 hours of temperature-controlled maceration; after soft pressing, the must settles for 48 hours at low temperature. Wild-yeast fermentation occurs in temperature-controlled stainless steel, followed by 9 months in stainless steel. Recommended serving temperature is 10–14 °C.
Food Pairing Crustaceans, fish tartare, oysters and raw fish
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