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.<\/p>\n
Der Rosso di Marco wird aus 100% Pignatello-Trauben hergestellt. Die Sorte ist auch bekannt als Perricone, eine traditionellen schwarzen Traube aus Siziliens wildem Westen. Nurmehr 80 Hektar sind derweil bestockt mit der Sorte, die vornehmlich in Cuv\u00e9es denn reinsortig anzutreffen ist. Ihr Name leitet sich ab von den so genannten \u201cpignatiddare\u201d, der roten B\u00f6den der Provinz Trapani, aus der auch die traditionellen Terrakotta-Kocht\u00f6pfe \u201cpignatte\u201d hergestellt werden.<\/p>\n
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 Tron\u00e7ais oak and in bottle.<\/p>\n
Color: <\/p>\n
Deep dark ruby red with black core.<\/p>\n
Nose: <\/p>\n
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.<\/p>\n
Mouth: <\/p>\n
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.<\/p>\n
<\/p>\n
Tasting notes and food recommendations from Sebastian Bordth\u00e4user<\/p>","protected":false},"excerpt":{"rendered":"