Another fascinating Orange Wine from the Sicilian winemaking legend Marco de Bartoli. How can a wine unite such contradictory aspects as density and lightness? On the nose, hints of floral hay and orange zest, dried apricots and broom. At the palate a monumental floating, fine saltiness in the finish.
How is the Integer Grillo made?
After a meticulous manual selection of the grapes, they are gently destemmed and softly pressed to start a spontaneous fermentation of a small part of the batch in old barrels and with a maceration on the lees. The remaining part of the grapes is fermented on the skins, without pumping over or submerging for 10 days in clay amphorae (pithos).
Both the alcoholic and malolactic fermentations are carried out in an environment where the temperature is indirectly controlled. The wine ages on its lees for at least another 10 months in clay amphorae and old oak barrels, until its complete stability. It has not been chilled or filtered again before bottling. The total sulphur is less than 15 mg/l!
Marco de Bartoli, Contrada Fornara Samperi 292, 91025 Marsala-Sicily / Italy