The Metodo Classico "Terzavia" Brut Nature DOC 2022 by Marco de Bartoli is Sicily’s answer to the sparkling wine world – pure Grillo grapes undergoing traditional bottle fermentation with a Sicilian soul.
34,00 €45,33 € / l
Incl. VAT where applicable
In stock.Fast shipping via DHL or DHL Express. Securely packed and insured against breakage and loss.
Bottler: Marco de Bartoli, Contrada Fornara Samperi 292, 91025 Marsala-Sicily / Italy
In the glass
Colour
Pale straw yellow with a silver rim and a lively, persistent bead.
Nose
Delicate oxidation meets rye sourdough crust, fresh khaki, mandarins and peaches – enveloped by a saline sea breeze and subtle pastry notes.
Palate
Fine mousse with toasted almonds, an iodine touch and firm phenolics; extract-rich fruit combines with reductive notes to form an unusually harmonious ensemble.
Character
A sparkling wine crafted with French technique and a hot-blooded Sicilian heart – uncompromising, complex, yet refreshingly drinkable at a slender 11.5%.
Pairing
Toasted almonds, salted butter snacks, fresh fish or simply as an aperitif with Mediterranean antipasti.
Notes
The tirage with fresh must instead of sugar and 20% maturation in French oak lend this Grillo spumante a unique complexity that sets it apart from typical Brut Nature productions.
Tasting note
Colour & Appearance
Pale straw yellow with a silver rim and a steady, fine bead that dances in the glass like light across the Mediterranean.
Nose
A delicate oxidative note meets a Mediterranean breeze – fresh rye sourdough crust intertwines with subtle autolytic notes and gentle fruit. Beneath seemingly reductive tones, an aromatic world unfolds, oscillating between fermented bread and saline air. Khaki, mandarin and peach are softly buttered and sprinkled with salt crystals from the salt pans of Trapani.
Palate
Fine-beaded mousse on entry, ready to deliver more than the nose suggests. The oxidative character is complemented by toasted almonds and salted butter. The reductive fruit shows ample extract, binding the aromatic conglomerate together harmoniously. Iodine, savoury phenolics and a fruit-driven core – along with a lean 11.5% ABV – ensure a drinkability that demands another sip.
Finish
A long-lasting salty taste with toasted nuts and fresh fruit, making the glass a repeated pleasure. Iodine-laced spice and minerality create a finish that masterfully draws the wine’s contrasts – freshness and maturation – onto the palate.
Terroir & Origin
Grillo, Sicily’s Phoenician grape variety, grows in Samperi near Marsala – where Marco de Bartoli revolutionised winemaking in 1978. In 1984, he extended his vision to the volcanic island of Pantelleria, where Zibibbo thrives under extreme conditions. The wine captures the Mediterranean dynamism of the island – French tradition with Sicilian personality.
Grape Variety & Vinification
Pure Grillo, yet from a ministry that channels the classic path of Marsala into dry Grillo and ultimately into this sparkling wine. Made using the traditional method: careful grape selection, cooling, direct gentle whole-bunch pressing, settling before fermentation with indigenous yeasts in stainless steel. 20% is fermented in French oak. Tirage with fresh must instead of sugar, followed by ageing for at least 18 months on the lees – non dosé. The result: a sparkling wine that traverses the Brut spectrum like a Solera, bridging French triumphalism and Sicilian character.
Food Pairings
Olive oil and seafood – particularly with butter-basted red mullet or royal bass – and roasted salty nibbles such as almonds or olives. Alternatively, it pairs beautifully with fish displaying soft autumnal and bready notes, as well as raw milk cheeses at their peak.
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