Rosso di Marco Marco De Bartoli

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Rosso di Marco Marco De Bartoli

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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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15,86 € tax incl.

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Classification: Pignatello Terre Siciliane, PGI

Grape: 100% Pignatello

Alcohol (% ABV): 12.5

Territory: Western Sicily, province of Trapani – Sicily – Italy

Vineyard surface (ha): 2 (about 4 ac)

Age of vines: between 15 and 25 years

Soil composition: clay loam, level land

Training system: single Guyot, 3,500 vines per hectare

Acidity: 5.35

Residual sugar: <1

pH: 3.45 Total

SO2: 49 mg/l

Harvest: manual, second week of September

Yield per hectare (t): 6.5

Winemaking: Manual selection of the grapes, maceration in stainless steel vats, following a traditional procedure of temperature-controlled punching down and pumping-over. Fermentation operated by wild yeasts

Aging: 12 months in French oak barrels of medium capacity and 6 months in stainless steel and bottle

First vintage: 2011

Food pairings: notes of ripe fruit (cherries and blackberries) in this pleasant to drink wine with delicate tannins. To combine to typical Sicilian recipes, such as "pasta con le sarde" (pasta with sardines) and plates made of oily fish, white meat and vegetables. Serve at 14-16 °C (57- 61 °F)

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