It is in Sicily, in the western part of the island, in Marsala, that Marco De Bartoli strongly believing in the viticulture traditions of his territory, rediscovers and nourishes the deep root between the traditional and innovative methods of working the soil and winemaking.
Looking for an excellent quality, combined with the respect for Sicilian wine traditions, Marco chooses native grapes, especially Grillo, cultivated in Sicily since the Phoenician age and main grape of the classic Marsala wine, and Zibibbo, from which is obtained the well-known Moscato Passito of Pantelleria.
A passionate research started from Marco De Bartoli that continues today thanks to his children, Renato, Sebastiano and Giuseppina and that, during the last years, has focused more and more on vintage wine production, monovarietal and native wines.
Hazy, deep burnished gold. Lactic, dairy note with dried yellow peach, some chamomile and apple skin. Brisk acidity, medium-full body and a moderate tannin bite at the finish. Preserved citrus peels, dried stone fruit and some honeyed almond. Oxidative but long.