Integer Grillo Sicilia DOC 2021

Wine Description for Integer Grillo Sicilia DOC 2021 by Marco de Bartoli

Colour & Appearance

Hazy golden yellow with striking amber-coloured reflexes – a visual hint at the extraordinary vinification in terracotta amphorae and the skin contact maceration.

Nose

Impressive aromatic complexity: lemon and orange zest form the foundation, accompanied by honey and floral notes of lily of the valley. With air contact, lemon balm and a fascinating depth unfold, elegantly uniting freshness and ripeness.

Palate

Dense, juicy, fascinating. The wine displays mineral freshness, embedded in a lush tapestry of fruit, spice and yeasty components. In the mid-palate, saline notes dominate – a clear fingerprint of the Mediterranean terroir. The citric accents on the finish are invigorating and leave a lasting impression of power and simultaneous lightness.

Finish

Long, refreshing and characterised by remarkable minerality. The citrus freshness carries far and leaves a revitalising, saline aftertaste.

Terroir & Origin

The Grillo grapes come from vines over 20 years old from the Contrade Samperi and Marsala in western Sicily. The soils of limestone and sandy loam give the wine its characteristic minerality and Mediterranean salinity.

Grape Variety & Vinification

Hand-selected Grillo grapes, partly fermented spontaneously in old barrels, partly vinified with 10 days of skin contact in terracotta amphorae. At least 10 months of yeast ageing in amphorae and used oak barrels. Unfiltered and unrefrigerated bottling – an authentic, artisanally crafted natural wine.

Food Pairing Suggestions

Orecchiette with pears, rocket and almonds, braised rabbit leg with sage in Moscato with polenta or BBQ ribs with coriander and limes with chickpea purée. The wine is powerful enough for intense flavours, but also works brilliantly as a standalone.

Special Features

A truly distinctive wine that embodies Marco de Bartoli’s philosophy: minimal intervention, maximum expression. The combination of amphorae and barrel ageing, spontaneous fermentation and yeast contact creates a Grillo of extraordinary depth. Best enjoyed from large glasses at 12-14°C, decanting recommended.