Rosso di Marco Marco De Bartoli
Rosso di Marco is made with 100% Pignatello grapes, also known as Perricone, a black traditional grape of Western Sicily, almost disappeared, taking its name from the so called “pignatiddare“, the terra rossa of the province of Trapani, well suited to this variety, and traditionally used to craft terracotta cooking pots “pignatte”.
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Denomination: Pignatello Terre Siciliane, IGP
Variety: Pignatello 100%
Alcoholic degree (% Vol): 12
Territory: Western Sicily, province of Trapani
Vineyard age: between 15 and 25 years
Soil: clayey-calcareous of medium texture
Training system: Guyot espalier, 3,500 plants per hectare
Acidity: 5.37
Residual sugars: <1.0
pH: 3.69
Total SO2: 34 mg / l
Harvest: manual, second week of September
Yield per hectare (q): 65
Vinification: Manual selection of the grapes, with maceration in steel tanks, following a traditional procedure of punching down and pumping over at a controlled temperature. Fermentation by indigenous yeasts
Aging: 12 months in medium-sized French oak barrels and 6 months in steel and bottle
Pairings: notes of ripe fruit (cherries and blackberries) in this wine with delicate tannins and easy to drink, to be paired with typical Sicilian cuisine, such as pasta with sardines and dishes based on blue fish, white meats and vegetables. Serve at 14-16 ° C
Originally bottled by Marco De Bartoli Società Agricola De Bartoli srl Trapani Italy
- Alcohol level
- 12
- Cellars
- Marco de Bartoli
- Grapes
- Pignatello
- Region
- Sicily
- Appellation
- Terre Siciliane IGP
