Marco De Bartoli Vigna La Miccia 2018 Marsala Superiore Oro Semisecco cl 50
The brightest minds are ahead of their time
From the combination of traditions and new technological knowledge, Marco gave birth to a new style of Marsala. Vigna La Miccia was born in 1985, an innovative semi-dry Marsala Oro: a unicum of extraordinary aromas and scents.
How and when the Vigna la Miccia.
Marsala Superiore Oro Vigna la Miccia goes well with dishes of extreme diversity: tortelli with pumpkin, soft and blue cheeses, foie gras, scampi, as well as at the end of a meal with desserts.
At room temperature or slightly chilled.
The New Roots of Marsala: the Vigna la Miccia
An innovative and contemporary expression of semi-dry Marsala Oro, in which the fruity and more delicate notes of the grape variety are enhanced by cold vinification and avoiding excessive oxidation during its evolution.
3,500 vines per hectare with roots originating in 1996 in the C.da Samperi area of Marsala. Guyot counter-espalier plants. Manual selection of grapes, soft pressing, natural settling, fermentation with indigenous yeasts at controlled temperature in steel tanks. Over 5 years in new French oak barrels constantly filled.
Appellation: Marsala Superiore Oro semi-dry DOC 2016 Variety: Grillo 100%.
Alcohol content (% Vol): 18
Territory: western Sicily, Contrada Samperi, Marsala (TP)
Vineyard area (ha): 12
Vineyard age: over 20 years old
Soil: flat, calcareous-sandy soil of medium texture
Training system: Guyot counter-espalier; vines per hectare 3,500
Total SO2: 21 mg/l Reducing sugars: 85 g/l
Acidity: 5.30 g/l
Harvest: by hand in small boxes, the first week of September
Yield per hectare (hl): 20
Vinification: Manual selection of grapes, soft pressing, natural settling, fermentation by indigenous yeasts at controlled temperature in steel tanks.
Aging: 4 years in constantly filled French oak barrels. No. of bottles produced: 10,000
First vintage: 1985
To be served
Pair with dishes of extreme diversity: tortelli with pumpkin, soft and blue cheeses, foie gras, scampi, as well as at the end of a meal with desserts.
At room temperature or cold (14-16 °C)