Marco De Bartoli
Sole e Vento 2025
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | Grillo, Zibibbo |
| Aging | 7 months in stainless steel tanks, on the fine lees |
- Origin: Bianco Terre Siciliane IGT, produced between Marsala and Pantelleria
- Composition: Grillo and Moscato d’Alessandria grapes, hand-harvested
- Vinification: Cold macerated for 24 hours, indigenous yeasts, 7 months in stainless steel
- Sensory profile: Notes of white fruit and citrus, lively and smooth palate, mineral finish
- Food pairings: Serve at 10-14 °C with marinated fish, vegetable soups and grilled dishes
Description
What kind of wine it is
Sole e Vento Marco De Bartoli is a still white wine from Sicily that harmoniously combines Grillo and Zibibbo grapes in the Terre Siciliane designation. In the glass, it expresses itself through a structured yet extremely smooth profile, capable of revealing clear hints of ripe white-berried fruit on the nose, alongside delicate citrus nuances. Fermented and aged in stainless steel, the palate is distinguished by its lively and soft character, maintaining a perfect balance of flavour that leads towards a long and satisfying mineral persistence.
Where it comes from
The grapes are born from the union of two territories of excellence in western Sicily, combining the warmth of Marsala with the constant ventilation of the island of Pantelleria. In the Contrada Samperi in Marsala, the vines grow on flat calcareous-sandy soils, fundamental for bestowing linearity and precision of flavour. In Pantelleria, cultivation follows the traditional 'alberello pantesco' (Pantesco bush-vines) on hilly and terraced volcanic soils, at about three hundred and fifty metres above sea level. This agronomic synergy gives the wine a marked aromatic and expressive character.
How it is produced
The production process begins with a rigorous manual selection of the bunches and a staggered harvest, fundamental for respecting the different ripening times of the two varieties. After de-stemming and a gentle pressing, a cold maceration of about twenty-four hours promotes the extraction of primary aromas without yielding phenolic excess. Static decantation precedes fermentation in stainless steel tanks, activated exclusively by indigenous yeasts. The process concludes with ageing in stainless steel for seven months on the fine lees, a technical choice aimed at supporting structure and longevity while preserving the original freshness.
History and curiosities
Marco De Bartoli Sole e Vento 2025 is born from the union of two noble Sicilian territories, combining the sun of Marsala with the wind of Pantelleria. This exceptional artisanal white represents the winery's only blend, a perfect marriage between Grillo and Zibibbo grapes grown on calcareous-sandy and volcanic soils.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1980
- Oenologist: Renato e Sebastiano De Bartoli
- Bottles produced: 250.000
- Hectares: 25
Marco De Bartoli has signs of these every day fights, but he has won against all odds, with the tenacious, stubborn conviction of being right, and in order to demonstrate it, he speaks a lot, as it is common in Sicily, not to speak about himself, but to allow me to drink: here it is his greatest evidence.
Today he has a family of which he is proud of: Renato and Sebastiano, sons, are quite adults, while Josephine, the younger daughter, inherited the name of his great-grandmother, of French origins. Read more
| Name | Marco De Bartoli Sole e Vento 2025 |
|---|---|
| Type | White green still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Grillo, Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Story | History and curiosities Marco De Bartoli Sole e Vento 2025 is born from the union of two noble Sicilian territories, combining the sun of Marsala with the wind of Pantelleria. This exceptional artisanal white represents the winery's only blend, a perfect marriage between Grillo and Zibibbo grapes grown on calcareous-sandy and volcanic soils. |
| Origin | Island of Pantelleria and Samperi District, Marsala (Province of Trapani) |
| Soil composition | Volcanic, terraced hills in Pantelleria; flat, calcareous-sandy soil in Marsala. |
| Cultivation system | Pantescan bush-vines in Pantelleria, Guyot trellis in Marsala |
| Harvest | Grillo: first week of September; Zibibbo: second week of September |
| Production technique | Fermentation in stainless-steel tanks at a controlled temperature with indigenous yeasts; cold maceration for approximately 24 hours; gentle pressing; ageing for 7 months in stainless steel on the fine lees. |
| Wine making | After soft pressing, the low-temperature must is left to settle for 48 hours; the clarified portion is then sent for fermentation in temperature-controlled steel tanks using indigenous yeasts. |
| Aging | 7 months in stainless steel tanks, on the fine lees |
| Total acidity | 5.37 gr/L |
| PH | 3.08 |
| Allergens | Contains sulphites |