Rosso di Marco has its roots in a blend of Cabernet and Merlot, planted on the recommendation of Marco de Bartoli's family doctor, who advised him to drink more red wine to maintain his health. But over time, Bartoli's enthusiasm for exotic grape varieties waned, and in the early 1990s he decided to grow the rather unknown local variety Pignatello. The two hectares of Pignatello, actually called Perricone and probably related to Sangiovese, are still the only red vines on the estate. They grow on clayey-loamy soil near Trapani in the north of Marsala. The grapes were destemmed and fermented spontaneously in stainless steel. After maturing for a year in 10-hectolitre barrels, the Pignatello was then kept in bottles for another six months.
The wine shows itself in a muted cherry red. It is almost black at the core, with slight lightening visible towards the rim.
A charming and slightly sweet bouquet envelops the nose. The scent of ripe dark cherries, cassis and figs mingle with notes of dark, liquid chocolate and sweet spices like cinnamon and clove.
The Rosso di Marco 2019 is the best example of a wine that promises high-quality and rich enjoyment despite its moderate price. On the palate, it brings out a refreshing structure, marked by invigorating acidity and stimulating tannins. It goes perfectly with simple Italian cuisine - just as unpretentious and full of character as it is. It is best served slightly chilled.
Instead of aubergines stuffed with tomatoes, olives and mozzarella, you could try stuffed peppers with risotto and ricotta. Instead of penne with salsiccia, try a hearty ossobuco alla milanese. And instead of pizza, a hearty focaccia with red onions and rosemary could be in play.
Marco de Bartoli
Marco de Bartoli, Contrada Fornara Samperi 292, 91025 Marsala-Sicily / Italy