Marsala Superiore Oro Vigna La Miccia De Bartoli
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Marsala Superiore Oro Vigna La Miccia De Bartoli

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Vigna La Miccia is the young and delicate character of Marsala that was born from an idea by Marco De Bartoli in 1985. In the Samperi district, the vines of Grillo in purity now grow, planted in 1996 which give continuity to the greatness of the wine. After the manual selection of the grapes, a soft pressing and natural sedimentation, the wine fermented on indigenous yeasts in steel containers at controlled temperatures. The cold vinification and aging in new French oak barrels kept full, enhance the fresh and delicate nuances of the vine while maintaining balanced oxygenation.

De Bartoli

De Bartoli Cantina

It is in Sicily, in the western part of the island, in the Marsala area, that Marco De Bartoli, strongly believing in the traditions of viticulture of his territory, sets out to rediscover and cultivate a close link between the traditional and innovative methods of working the land and wine production.

And it is precisely the search for excellent quality, combined with respect for Sicilian wine traditions that make Marco De Bartoli prefer the use of native vines and in particular Grillo, present in Sicily since the Phoenician era and the basis of the classic Marsala, and Zibibbo, from which the famous Moscato Passito di Pantelleria is obtained.

This is how Marco De Bartoli's wines are born, the first of which is the "Vecchio Samperi", in honor of the lands that host the company, a wine obtained with the ancient Soleras method which, through a sequence of steps of small percentages of younger wine in barrels containing older wines, it allows to create a harmonious blend of different vintages, with a unique and inimitable taste.

In 1982 the “Vigna La Miccia”, Marsala type Oro, is bottled, gentler because it is vinified cold, with the intense primary aromas of Grillo and Inzolia grapes. In the wake of the "Vecchio Samperi" in 1983 the "Marsala Superiore" was born, a wine aged in respect of the cyclic times of nature in oak barrels but made sweet by the mistella, an ancient recipe alcoholic base, obtained from the mixture of the must of Inzolia grapes and water vine. Marco De Bartoli's passionate research work continues and in recent years the production of vintage wines has been determined, especially autochthonous mono-varietals and reds of international character.

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