Marco de Bartoli

Marco de Bartoli is considered one of the pioneers who brought Sicilian wine to the world. In principle, the winery can be divided into two areas:

1. Samperi is located in the Marsala region of western Sicily.
2. Bukkuram is located on the offshore island of Pantelleria.

 

Only autochthonous grape varieties are used for the wines and express themselves in very variable styles. The sparkling wines are produced according to the classic method, i.e. with bottle fermentation and yeast storage. But one looks in vain for Chardonnay or Pinot Noir. The indigenous white variety Grillo provides a very good basis for these exciting sparkling wines.

That Grillo, as well as Cataratto and Zibibbo, are the basis for his range of exciting, straightforward white wines full of aromatic intensity. Lucido, Vignaverde, Sole e Vento and Pietranera urgently need to get to know. With the Integer Grillo and Zibbibbo the de Bartoli winery offers wine fermented on the skins with tradition, sense and understanding.

Specialities from the islands

The Bukkuram label covers sweet wines from the Zibibbo variety. These are also known as Passito di Pantelleria. For this purpose, the harvested grapes are spread out on straw mats to dry for four weeks. The resulting sugar concentration in the grapes provides a world of taste all of its own. The two wines are able to counter the obvious sweetness with a whole flavour component of their own as well as concise acidity.

Sebio De Bartoli - Son of the founder

Marco de Bartoli - Master of Marsala

Marsala belongs to the category of fortified wines. Similar to Port and Jerez, these wines enjoy great ageing potential as well as great popularity in combination with food. Marsala, however, does not live so much from sweetness, but rather from nutty nuances, dried fruits and creaminess. Vigna la Miccia provides a very good introduction to this world and goes very well with various cheeses as well as nutty cakes or tiramisu. The mature growths from 2004, 1988 or 1987 then live on size, complexity and gigantic explosions of aromas.

Text and wine expertise: Marian Henß.