Rosso di Marco 2018 - Marco De Bartoli

Rosso di Marco - Marco De Bartoli

Rosso di Marco is produced with pure Pignatello grapes, also called Perricone, a traditional red berry of western Sicily A nearly vanished vine, named after the so-called "pignatid", lands Red so called because they are used in the production of kitchen pincers and particularly suitable for this variety. Marco De Bartoli's vineyards have been planted in the early 1990s and have a yield of 40 hl per hectare. Grape harvest takes place between the second and third week of September with a careful selection of grapes. Maceration in steel tanks, following a traditional method of controlled and controlled feed and replenishment. Fermentation by indigenous yeasts. Aging 12 months in French oak barrels 10 hl and 6 months in steel and bottle. The Rosso Di Marco is a ruby ​​red wine. The nose is expressed in tones of red fruit that recall cherry, sea and undergrowth notes. In the mouth is fresh and easy to drink.

Service

Let's taste the Rosso di Marco at a temperature of 14/16 ° in tulip goblets. Mark's Red is to drink immediately, but will express his best in a few years. It is advisable to keep it in a horizontal position in a fresh, damp, dark cellar.

Pairing

Rosso di Marco  is suitable for accompanying the first light dishes to be tried with a roast veal tip.

Winery: Marco De Bortoli

We cannot speak of Marco De Bartoli without associating his name with his wonderful Vecchio Samperi. In fact, it was he who led the rebirth of this wine for decades put in purgatory and associated with the worst names. Marco was a volcano, a dreamer, he liked to talk, and with anyone he spoke he told about his beautiful Sicily, about his wine and got very angry when he thought about the end that he had made this wine. Since 2011, the company has been run by the sons Renato, Sebio and Giuseppina who carry out the project started by Marco with love and passion. The vineyards are located 12 km from Marsala and on the island of Pantelleria, in the Bukkuram district, which in Arabic means father of the vineyard. The cultivated vines are only native Sicilian; from Grillo, to Zibibbo raised in Pantelleria and used for the passito and the Bukkuram line. De Bartoli's wines tell of his land, his thousand projects, his tenacity and his will to win on all fronts.