Name: 'INTEGER' Grillo Sicilia Doc
Brand: Marco De Bartoli
Price: 24.5 EUR
Availability: InStock

Golden yellow. Apricot, smoky notes, flint. Rich, intense, persistent.

Integer in Latin means whole, the name was chosen specifically to describe the production philosophy of this wine. Only Grillo grapes are used, a grape variety native to the Marsala area where it has grown for centuries. No chemical or mechanical intervention is carried out on the plants or the soil, except for small amounts of sulfur and copper. The harvest is done manually, and the winemaking processes take place naturally without the addition of yeasts, without filtrations or the addition of corrective substances, and following the natural timing of fermentation.

Integer in latino significa integro, il nome è stato scelto appositamente per descrivere la filosofia di produzione di questo vino. Vengono utilizzate solo uve Grillo, vitigno autoctono della zona di Marsala dove cresce da secoli.

Integer in Latin means whole, the name was chosen specifically to describe the production philosophy of this wine. Only Grillo grapes are used, a grape variety native to the Marsala area where it has grown for centuries.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>9 ha
<label>Vine training:</label>Guyot espalier
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in oak barrels and maceration, without pumping over or punching down, for 10 days. A small portion ferments in amphorae. Aging in oak barrels on fine lees for 10 months. No filtration or clarification.
<label>Sulfur dioxide:</label>28 mg/l

Grillo Sicilia Doc

Grillo

Botte grande

Marco De Bartoli

Italia

Sicilia

Capo Boeo

Samperi

Golden yellow with amber highlights. Tropical fruit, peach, apricot. candied citrus. Fresh, savory, citrus notes, mineral and oxidative.

Marco De Bartoli winery's INTEGER zibibbo is made from vines grown using the Alberello Pantesco, a cultivation method declared a UNESCO World Heritage Site in 2014. The vines are located in the Contrada Bukkuram area on the island of Pantelleria. The working of the soil, the care of the plants, the telling, the vinification and the aging are operations carried out exclusively by manual methods and make this zibibibbo a golden yellow and amber-colored wine with a fresh and fruity character.

Marco De Bartoli winery's INTEGER zibibbo is made from vines grown using the Alberello Pantesco, a cultivation method declared a UNESCO World Heritage Site in 2014. Processing carried out exclusively by manual methods make this zibibibbo a golden yellow and amber-colored wine with a fresh and fruity character.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>5 ha
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>25 q
<label>Harvest time:</label>Late August, early September
<label>Vinification and ageing:</label>Spontaneous fermentation in terracotta amphorae without temperature control with maceration for about 15 days. Aging in the same amphorae on fine lees for 10 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>17 mg/l

Zibibbo Terre Siciliane Igt

Zibibbo

Anfora di terracotta

Leonardo

Vigneti Bukkuram

Pantelleria

Sicilia - Isole

Amber yellow with orange highlights. Dried fruit, honey, pumice, saltiness, tobacco, wood, notes of herbal infusions, moss, wet stones. Full, intense, persistent.

Vecchio Samperi is made from Grillo grapes grown in the Marsala area. The Solera method is used, a perpetual winemaking technique where from year to year parts of the young wine are mixed with wine already aged in open oak barrels. This technique was used for the vinification of the original Marsala.

Vecchio Samperi is made from Grillo grapes grown in the Marsala area. The Solera method is used, a perpetual winemaking technique where from year to year parts of the young wine are mixed with wine already aged in open oak barrels.

<label>Soil:</label>Medium-textured sandy limestone
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>12 ha
<label>Vine training:</label>Guyot trellis and counter-trellis
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>20 hl
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in oak and chestnut barrels at room temperature by indigenous yeasts. Aged in oak and chestnut barrels for at least 15 years using the solera method with malolactic fermentation taking place. Unfiltered.
<label>Sulfur dioxide:</label>12 mg/l

Vino Bianco

Barrique

Amber yellow with golden highlights. Raisins, citrus, notes of honey and caramel. Consistent, enveloping, persistent.

Bukkuram Padre Della Vigna Passito di Pantelleria Doc from the Marco De Bartoli winery owes its special character to the processing of its grapes: 50% of them are dried in the sun for at least three weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. When fermentation is advanced, the previously dried grapes, and degreased by hand, are added to the wine, in several stages, and left to macerate for about three months until a balanced ratio between the alcohol component and the residual sugar is achieved. The result is a passito wine with an enveloping and persistent character that is unique.

Bukkuram Padre Della Vigna Passito di Pantelleria Doc from the Marco De Bartoli winery owes its special character to the processing of its grapes: 50% of them are dried in the sun for at least three weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. The result is a passito with an enveloping and persistent character, unique in its kind.

<label>Soil:</label>Volcanic, hilly-terrain
<label>Average vineyard age:</label>35 to 50 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 logs per hectare
<label>Average production per ha:</label>25 hl
<label>Harvest time:</label>Mid-August and early September
<label>Vinification and ageing:</label>Drying in the sun of 50% of the grapes for at least four weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. Spontaneous fermentation and maceration for 3 months in steel. Aged for 42 months in French oak barrels, then 6 months in steel
<label>Sulfur dioxide:</label>na

Passito di Pantelleria Doc

Bottiglia

Intense straw yellow. Minerals, citrus, flowers. Sweet, fresh, intense, slightly bitterish.

Zibibbo Pietranera Terre Siciliane IGT from the Marco De Bartoli winery is vinified using Zibibbo grapes grown in the winery's vineyards exposed on the northern side of the island of Pantelleria. The vineyards are cultivated using the Alberello Pantesco, a cultivation technique declared a UNESCO World Heritage Site, and are suitable for producing a dry white wine with distinct mineral notes that is aromatic, intense and complex.

Zibibbo Pietranera Terre Siciliane IGT from the Marco De Bartoli winery is vinified using Zibibbo grapes grown in the winery's vineyards exposed on the northern side of the island of Pantelleria. The vineyards are cultivated using the Alberello Pantesco, a cultivation technique declared a UNESCO World Heritage Site, and are apt to produce a dry white wine with distinct mineral notes, aromatic, intense and complex

<label>Soil:</label>Volcanic, terraced hillside
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Cold maceration for about 24 hours. Fermentation in temperature-controlled stainless steel. Aging in French oak barrels for 6 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>na

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