Marco de Bartoli Rosso Di Marco 2013


Rosso di Marco is made with 100% Pignatello grapes, also known as Perricone, a black traditional grape of Western Sicily, an almost extinct grape, taking its name from the so called “pignatiddare“, the terra rossa or red earth, of the province of Trapani. This soil type is used for the traditional terracotta crafted cooking pots known as “pignatte”.

3,500 vines per hectare originally planted at the end of the 90s and the first years of 2000 trained with Guyot system. The yields are of 40 hectoliters per hectare, harvested during the second and third weeks of September. Manual selection of the grapes, maceration in stainless steel vats, following a traditional procedure of temperature controlled punching-down and pumping-over. Fermentation is carried out by means of natural yeasts. Aging of 12 months in French oak barrels and 6 months between stainless steel and bottle.

This a subtle and delicate wine that is garnet in color. Aromas are of peach pit and fennel, floral and sun-baked soil. On the palate; slightly astringent and lean, cleansing tannin and acid.

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