Marco de Bartoli Catarratto Lucido Terre Siciliane IGP 2022
Three native grape varieties, symbols of tradition, that have always characterized the territory of the province of Trapani: Catarratto (also in the “Lucido” and “Extra Lucido” variants), Grillo and Pignatello.
Abandoned by commercial logic, they are the focus of our research, to continue exploring suggestions and vitality of yesteryear.
Strength, elegance and terroir-the peculiarities of these varieties.
How and when the Lucid.
It should be paired with traditional Sicilian dishes, such as sarde a beccafico, or with first courses of shellfish and mollusks, such as mussel soup. Serve at 10-12°C
Lucido is made from 100% Catarratto grapes (the most widely planted white grape variety in
), in its variant called
Shiny White Catarratto, more delicate and fresh than the common variant, and with the characteristic much less bitter aftertaste.
The name glossy or etra-glossy comes from the characteristic shiny appearance, given by a minor presence of bloom, a waxy substance and whitish color that coats the berries and gives the grapes a velvety appearance, affecting the color of the cluster.
3,500 vines per hectare, with roots originating in the early 2000s. Guyot espalier plants. 80 q yield per hectare harvested the second week of September. After cooling and rigorous manual selection, the clusters are gently pressed. The low-temperature must is left to decant for 48 hours. The clear part starts fermentation in temperature-controlled steel tanks by indigenous yeasts and with minimal use of sulfites. 7 months in steel tanks, on fine lees
Catarratto Terre Siciliane, IGP Variety: Catarratto Lucido 100%.
Alcohol content (% Vol): 13.5
Territory: western Sicily, province of Trapani
Vineyard area (ha): 3
Vineyard age: over 15 years old
Training system: counter-espalier Guyot Yield per hectare (q): 60 – 3,500 vines per hectare
Soil: sandy-limestone medium texture
Acidity: 6.48 Residual sugars: < 1.9 pH: 3 Total SO2: 37mg/l Harvest: by hand, first week of September
Vinification: After cooling and rigorous manual selection, the grapes are gently pressed. The low-temperature must is left to decant for 48 hours. The illimpidated part undergoes fermentation with indigenous yeasts in temperature-controlled steel tanks with minimal use of sulfites.
Aging: 7 months in steel tanks, on fine lees No. of bottles produced: 35,000
First vintage: 2008
Pairings: To be paired with traditional Sicilian dishes, such as sarde a beccafico, or with primi
crustacean and shellfish dishes, such as mussel soup. Serve at 10-12 °C.