Terzavia Metodo Classico Extra Brut - Non Vintage
Regular price
299,00 DKK
Regular price
Sale price
299,00 DKK
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Marco de Bartoli inherited the Baglio (a feudal building, a center of agriculture and viticulture, which united families and small communities of land workers) from his grandmother, descendent of another big family of Marsala wines producers, and it is the place where he decided to start his wine revolution in the 1980s. At that time, Marsala wine was in big decline: it was a commercial product made by fortification of the base wine with cooked mistella (cooked must added as a sweetening and concentration agent and grape brandy). Its use was mainly culinary and even the best expressions could never reach high-quality levels since producers were focusing more on bulk production. Something that Marco De Bartoli couldn’t accept. He decided to focus on native single-varietal wines starting the production in his winery. As a passionate man, his main purpose was to put Marsala and his wines on the map of Sicily and the world, “Time is the key ingredient to making Marsala” he says. Today the winery is still a family-owned estate. The children of Marco keep the father’s dream alive, promoting organic viticulture and natural vilification.
100% Grillo
3,500 Grillo vines per hectare, originally planted over 30 years ago in Contrada Samperi, Marsala, and trained with the single Guyot system. The yields are of 6 tons per hectare, harvested starting the second-third week of August. The clusters are manually selected and the grapes are cooled. A direct soft pressing of the whole clusters follows and, after a natural decanting of the must, fermentation starts in stainless steel tanks and continues, for only 20% of the grapes, in French oak barrels at a controlled temperature (air conditioning). The fermentation is activated by wild yeasts and with a minimum use of sulfites. Tirage with fresh must, instead of sugar, added in such quantities as to dilute alcohol content and to add a dose of (natural) sugar suitable to second fermentation. Sugar contribution does not exceed 15%.
After tirage, at least 18 months in bottle, always on its own lees. Pas dosé.
3,500 Grillo vines per hectare, originally planted over 30 years ago in Contrada Samperi, Marsala, and trained with the single Guyot system. The yields are of 6 tons per hectare, harvested starting the second-third week of August. The clusters are manually selected and the grapes are cooled. A direct soft pressing of the whole clusters follows and, after a natural decanting of the must, fermentation starts in stainless steel tanks and continues, for only 20% of the grapes, in French oak barrels at a controlled temperature (air conditioning). The fermentation is activated by wild yeasts and with a minimum use of sulfites. Tirage with fresh must, instead of sugar, added in such quantities as to dilute alcohol content and to add a dose of (natural) sugar suitable to second fermentation. Sugar contribution does not exceed 15%.
After tirage, at least 18 months in bottle, always on its own lees. Pas dosé.
