Marco De Bartoli "Grappoli del Grillo" 2021, Grillo Riserva Sicilia DOC 750mL
The "Grappoli del Grillo" was the first still wine produced by Marco De Bartoli in 1991, it was immediately identified as a trailblazer for the redevelopment of the native Grillo grape in a powerful still style, rather than a fortified Marsala.
Grape: 100% Grillo; wild yeast fermented with 12 months in French oak barrels on its own lees, stirred (the French technique of bâtonnage) until its maturity, adding texture and depth.
Ageing potential: This wine has incredible aging capacity; will look beautiful at 10 years
Serving temperature and food pairing: serve chilled at 10-14 °C, has enough power to pair with strong flavoured dishes
The "Grappoli del Grillo" was the first still wine produced by Marco De Bartoli in 1991, it was immediately identified as a trailblazer for the redevelopment of the native Grillo grape in a powerful still style, rather than a fortified Marsala.
Grape: 100% Grillo; wild yeast fermented with 12 months in French oak barrels on its own lees, stirred (the French technique of bâtonnage) until its maturity, adding texture and depth.
Ageing potential: This wine has incredible aging capacity; will look beautiful at 10 years
Serving temperature and food pairing: serve chilled at 10-14 °C, has enough power to pair with strong flavoured dishes
The "Grappoli del Grillo" was the first still wine produced by Marco De Bartoli in 1991, it was immediately identified as a trailblazer for the redevelopment of the native Grillo grape in a powerful still style, rather than a fortified Marsala.
Grape: 100% Grillo; wild yeast fermented with 12 months in French oak barrels on its own lees, stirred (the French technique of bâtonnage) until its maturity, adding texture and depth.
Ageing potential: This wine has incredible aging capacity; will look beautiful at 10 years
Serving temperature and food pairing: serve chilled at 10-14 °C, has enough power to pair with strong flavoured dishes
Marco de Bartoli worked for the large Marsala firm Cantine Pellegrino before taking over his mother’s estate in 1980. He is credited with single-handedly restoring the image of Marsala both within Italy and more recently internationally through his dedication to producing a ‘real’ Marsala of highest quality and concentration. He passed away in 2011 and his sons now run the business, which has expanded to include vineyards on the island of Pantelleria.