Sole e Vento Terre Siciliane IGT 2025

Wine description for Sole e Vento Terre Siciliane IGT 2025 by Marco de Bartoli

A white wine that takes its name literally: sun from Marsala, wind from Pantelleria. The Sole e Vento 2025 is Marco de Bartoli’s calling card for everyday drinking – and at the same time a quiet indication of just how radically this Sicilian estate understands wine. Where the Marsala industry relied on artifice for decades, here it is all about grapes, acidity and clarity.

Colour & appearance

Pale yellow with silver reflections – cool and clear in the glass.

Nose

A fanfare of Sicilian aromatics: muscat notes, grapefruit zest and citrus blossom from the island of Pantelleria’s Zibibbo. The Grillo from the mainland lays down the spicy layer beneath: salty sea breeze, lime zest, floral top notes and the finely mineral hint of crushed oyster shells.

Palate

Juicy attack, immediately captured by a striking, guiding acidity – the true engine of this wine. Lime, salty notes, fine floral overtones as well as juicy kumquats and peaches run through the entire length.

Finish

Long, cool and salty – the aromatic profile follows the wide arc of acidity right into the finale. A wine that empties glasses and carafes unusually quickly.

Terroir & origin

Two islands, two landscapes, one wine: the Grillo comes from the limestone-rich soils around Marsala, where the vine has grown since the time of the Phoenicians. The Zibibbo hails from the windswept volcanic island of Pantelleria, where the de Bartoli family has been cultivating vines under extreme conditions since 1984. Harvested by hand, across around 30 hectares farmed organically.

Grape variety & vinification

A cuvée of Grillo (structure) and Zibibbo (aroma). After manual selection, the grapes are destemmed, gently pressed and macerated for about 24 hours. Fermentation takes place spontaneously with indigenous yeasts in stainless steel, followed by seven months on the fine lees. Only minimal doses of sulphur before bottling.

Food recommendations

The endless aperitif setting is its natural habitat. Alongside it: oysters, swordfish carpaccio, pasta with lemon and anchovies, Gambero Rosso or simply salted almonds at sunset.

Special features

The entry point into the work of a man who saved Marsala from the industry: spontaneous fermentation with wild yeasts and organic viticulture – de Bartoli’s uncompromising signature is already present here in the entry-level wine. The result is a dry Sicilian of unusual tension: fragrance without sweetness, fruit with bite.