Marco De Bartoli 'Vigna La Miccia' Marsala Superiore Oro NV

Profile & Story

Marco De Bartoli built his winery in Samperi, a historic district on the outskirts of Marsala in western Sicily, on arid, limestone- and mineral-rich land he considered ideal for native varieties, above all Grillo. He is credited with marrying Sicilian wine tradition with modern winemaking methods, and in 1985 introduced Vigna la Miccia as an innovative, more elegant, semi-dry style of Marsala. The wine is 100% Grillo, from vines planted in 1996 in Contrada Samperi and trained by Guyot at roughly 3,500 vines per hectare. Grapes are hand-selected and softly pressed, then fermented with wild yeasts at controlled temperature in stainless steel to protect delicate fruit character; the wine is fortified with mistella (grape spirit and fresh must from the same grapes) and aged in French oak barrels that are continuously topped up, with cold vinification and minimal oxygen contact preserving its fruit and elegance.

Pairing Recommendation

Pairs well with pumpkin-filled pasta, soft and blue cheeses, foie gras, and prawns, as well as with dessert. Best served at room temperature or slightly chilled, around 14-16°C (57-61°F).