Red wine - Marco De Bartoli - Rosso di Marco Format: Glass bottle 75cl Intro: Sicily is one of the most wine-producing regions in Italy, together with Veneto, Emilia-Romagna and Apulia. Sicily's wine-growing traditions are ancient and date back to the Phoenicians, Romans, Greeks and Arabs. Sicily boasts numerous indigenous grape varieties such as frappato, nero d'Avola, inzolia, catarratto, nerello mascalese and nerello cappuccio, malvasia delle Lipari and moscato d'Alessandria (zibibbo, from the Arabic zibib meaning 'a raisin'). Based on the type of grape, we can understand the cultivation area of the various vines mentioned above: Muscat wines, Moscato di Siracusa and Moscato di Noto we find them in the Syracuse area Wines based on Nero d'Avola, Frappato and Ceraselo di Vittoria DOCG are produced in the province of Ragusa Grillo, Grecanico, Catarratto and Inzolia vines are the protagonists of the Alcamo DOC La Malvasia delle Lipari famous Aeolian Islands in the Messina area On the slopes of Etna, considered 'an island within an island' due to the characteristic lava soil and the microclimate that characterises this area, we find Nerello Mascalese, Nerello Cappuccio, for red, rosé and sparkling wines and Catarratto and Carricante for white wines. From these vines are produced the famous Etna DOC. The province of Caltanissetta is home to one of Sicily's most recent DOCs, the Riesi Marsala is a historic DOC that takes its name from the municipality of the same name in the province of Trapani. Also in the province of Trapani is the island of Pantelleria, where the Passito di Pantelleria Red wine - Marco De Bartoli - Rosso di Marco - Data sheet NamePignatello Terre Siciliane, IGT Varieties: Pignatello 100% Alcoholic strength (% Vol): 13 TerritoryWestern Sicily, province of Trapani Vineyard area (ha): 3 Vineyard ageover 20 years Breeding system: Guyot espalier Yield per hectare (q): 40 Land: clayey-calcareous of medium consistency Acidity: 5,77 Residual sugars: < 1 pH: 3,65 Total SO265mg/l HarvestManual, second week of September Vinification: Manual selection of grapes, with maceration in steel vats, following a traditional procedure of punching down and pumping over at a controlled temperature. Fermentation by indigenous yeasts. Refinement: 12 months in medium-sized French oak barrels (10 hl) and 6 months in steel and bottle. No. of bottles produced: 14.000 First vintage: 2011 Pairingsnotes of ripe fruit (cherries and blackberries) in this easy-drinking, delicate tannin wine, to be paired with typical Sicilian dishes such as pasta with sardines and bluefish, white meats and vegetables. Serve at 14-16 °C. Find out more: To find out more about Sicilian wines such as Marco De Bartoli's Rosso di Marco, products Torrisis and the culinary traditions of Sicily, we recommend you visit our blog, full of interesting and overwhelming articles recounting its many facets. In the section recipes You will also find a wide variety of quick and easy cooking tips, as well as lots of ideas and useful advice on how to make the best use of our products in the kitchen and how to ensure that you create excellent dishes.
