Grappoli del Grillo 2020 Sicilia DOP Riserva BIO Marco de Bartoli Cl 75

When intuition flirts with the Territory
In 1990, without upsetting the centuries-old tradition, rather still focusing on the native grape variety par excellence, Grillo, Marco started the production of his first white table wine. An austere vine, hitherto unknown, used only for the production of Marsala.

How and when the Grappoli del Grillo
To combine with dishes of character. Surprising to taste it after 10 years of bottle aging.
Serve at 12-14 ° C

Le Radici del Grillo: the Grappoli del Grillo
Thanks to the experimentation of new winemaking techniques, Grillo is a variety that has made it possible to obtain wines with great structure, body, complexity and longevity.

100% cricket
3,500 vines per hectare with roots that have origins in 1996 in the Contrada Samperi territory, in Marsala. Guyot espalier plants. 60 q of yield per hectare harvested in the first week of September. Rigorous manual selection of the bunches, soft pressing to obtain a must that remains naturally cold decanted for 48 hours. The clear part starts fermentation, with indigenous yeasts, at a controlled temperature, initially in steel tanks, then in French oak barrels, in order to preserve the primary aromas and enhance the bouquet during the aging period. 12 months in barrels in the presence of suspended yeasts (bâtonnage technique) until its maturity. Refines well in the bottle.

Denomination: Grillo Riserva Sicilia DOC

Variety: Grillo 100%
Alcoholic degree (% Vol): 13,50

Territory: Western Sicily, Contrada Samperi, Marsala (TP)

Vineyard area (ha): 9 Vineyard age: over 25 years

Soil: calcareous, of medium texture, tending to sandy, flat

Training system: Guyot espalier, 3,500 plants per hectare Acidity: 7.15 Residual sugars: 2.9 pH: 3.02 Total SO2: 50 mg / l

Harvest: last week of August Yield per hectare (q): 60

Vinification: Strict manual selection of the bunches, soft pressing, obtaining a must that will naturally decant cold for 48 hours. The cleared part starts fermentation, with indigenous yeasts at a controlled temperature, initially in steel tanks and then in French oak barrels to preserve the primary aromas and enhance the bouquet during the aging period

Aging: 12 months in French oak barrels of various sizes in the presence of suspended yeasts (bâtonnage technique) until its maturity. Refines well in the bottle

No. of bottles produced: 20,000 First vintage: 1991

Pairings: To combine with dishes of character. Surprising to taste it after 10 years of bottle aging. Serve at 12-14 ° C