Description
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.
Tasting Notes
Rosso di Marco is made with 100% Pignatello grapes, also known as Perricone, a traditional black grape grown in Western Sicily, almost disappeared, taking its name from the so-called “pignatiddare“, the terra rossa of the province of Trapani, well suited to this variety, and traditionally used to craft terracotta cooking pots “pignatte”.
Notes of ripe fruit (cherries and blackberries) in this pleasant drinking wine with a delicate tannin.
