Rosso di Marco Pignatello Terre Siciliane PGI - 2022
Marco De Bartoli

Rosso di Marco Pignatello Terre Siciliane PGI - 2022

199,00 DKK
  • Tax included.

Rosso di Marco is made with 100% Pignatello grapes, also known as Perricone, a traditional black grape grown in Western Sicily that had almost disappeared. It takes 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 known as 'pignatte.'

There are 3,500 vines per hectare, originally planted at the end of the 90s and the first years of 2000, trained with the Guyot system. The yields are 6.5 tons per hectare, harvested during the second and third weeks of September. Manual selection of the grapes is followed by maceration in stainless steel vats, using traditional temperature-controlled punching-down and pumping-over. Fermentation is operated by wild yeasts.

The aging process occurs in French oak barrels, with a medium capacity of 10 hl, and then in the bottle.
Light
Full
Low Tannins
High Tannins
Dry
Sweet
Low Acid
High Acid
Details

Grape Variety: Pignatello

Alcohol: 13.0%

Serving Termperature °C: 12-14°C

Ageing Potential: 5-10 years

Terroir: Samperi - Marsala
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Producer

Marco De Bartoli

Marco de Bartoli inherited a historic baglio from his grandmother, part of the renowned Pellegrino family of Marsala wine producers. In the 1980s, when Marsala wine was in decline—seen mainly as a fortified commercial product for cooking—Marco felt compelled to restore the wine's dignity and reputation.

Displeased with the state of Marsala, Marco began by experimenting with forgotten old wines from ancient bagli, rejuvenating them with new wine. This process, similar to the Spanish Solera system, used the in perpetuum method, a technique predating the British introduction of fortification to Marsala. The result was a concentrated, unfortified nectar, enriched by a blend of various vintages, showcasing the complexity and depth of the region’s winemaking heritage.

Marco’s next venture involved focusing on native single-varietal wines, starting production in Samperi. Using the in perpetuum method, he created a wine made from 100% late-harvested Grillo grapes, unfortified and with a high alcohol content, which was ideal for prolonged cask aging. While the DOC system allowed four grape varieties for Marsala, Marco’s choice of Grillo was challenging due to its low yield and difficulty in cultivation. However, the grape’s natural advantages, such as high acidity and sugar content, made fortification unnecessary.

The base wine, enriched by the calcareous tufa terroir, carried the characteristics of the region—evident in visible marine fossils and shells in the soil. Marco later applied this technique to create Marsala wines, which were made from in perpetuum base wines and then fortified with fresh mistella, using musts and brandy derived from the same grapes. These wines, aged in the Solera system, became a true embodiment of Marco de Bartoli’s philosophy: “time is the key ingredient to making Marsala.” This focus on patience and tradition helped restore the prestige of Marsala as a wine to be revered.
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Terroir

Samperi - Marsala

The terroir of Contrada Samperi, located in the heart of Marsala, is characterized by its ancient limestone-rich soils, which contribute to the wines' salinity, minerality, and remarkable aging potential. The region experiences a hot, dry Mediterranean climate, with strong coastal winds from the nearby sea helping to moderate temperatures and prevent excessive humidity. The intense sunlight and warm conditions allow grapes, particularly Grillo, to develop high sugar levels while maintaining acidity, essential for both dry and oxidative winemaking styles. This unique terroir, combined with traditional winemaking methods such as the solera system, results in complex, layered wines with deep nutty, oxidative notes, bright citrus, and a distinctive salty character, showcasing the essence of Marsala’s historic viticulture.
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Region

Sicilia

Sicily’s terroir is marked by its diverse landscapes, ranging from the volcanic soils of Mount Etna to the sun-drenched coastal plains. The island enjoys a Mediterranean climate, with hot, dry summers and mild winters, which, combined with cooling sea breezes and significant diurnal temperature variation, creates ideal conditions for viticulture. The soils vary widely, with volcanic ash and basalt in the eastern regions near Etna, providing excellent drainage and rich mineral complexity, and sandy, clay-rich soils in the coastal areas, enhancing the fruit-driven qualities of the wines. Sicily’s varied terroir supports a range of native grape varieties, such as Nero d'Avola, Frappato, and Grillo, as well as international varieties like Syrah and Chardonnay, each expressing the island’s characteristically bold, aromatic, and sun-ripened profile. The result is a wide spectrum of wines, from powerful reds to crisp, refreshing whites, all imbued with the unique influences of the island’s volcanic, coastal, and mountainous terrain.
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