Rosso di Marco Pignatello IGP 2020

Marco de Bartoli not only invented the dry Grillo, but also revolutionised Marsala by combining its traditional style with modern vinification. Less well known are the red wines from the house of de Bartoli - unjustly so.

Rosso di Marco is made from 100% Pignatello grapes. The variety is also known as Perricone, a traditional black grape from Sicily's wild west. Meanwhile, only 80 hectares are planted with the variety, which is mainly found in cuvées rather than single-varietal. Its name derives from the so-called "pignatiddare", the red soils of the province of Trapani, from which the traditional terracotta cooking pots "pignatte" are also made.

The plant for this wine was planted in the late 90s and in the first years of the 2000s with 3500 vines per hectare using the Guyot system. The grapes are harvested and selected by hand and crushed in steel and fermented spontaneously. The wine is then aged in French Tronçais oak and in bottle.

Deep dark ruby red with black core.

The 2020 Rosso di Marco from de Bartoli is wildly spicy on the nose with small black cherries, unobtrusive maquis and a discreet core tone. Black fruits such as sloes, elderberries and mulberries mingle with wild and distinctive herbal notes. An unbridled animal aura surrounds this rare red from western Sicily.

The nose is dominated by the rigorously dark fruit, whose lush juice is contoured by sublime minerality and the finely crafted tannins, which are aromatically reminiscent of high-proof dark chocolate. On the palate, too, it has succinctly tart facets, again reminiscent of chocolate. In harmony with the radiant acidity and the impeccable tannins, the Rosso di Marco is a unique Sicilian red wine.