70,00€
Zlatno, sa svijetlim refleksijama. U nosu, vrlo tipične arome kuhanog Marsala, suptilne note maslaca i orašastih plodova, suhog voća, Cassate, kandirane kore naranče i samo dašak poliranog drveta. Na nepcu, u početku glatko, ali se zatim razvija i otkriva ogromnu napetost. Kiselost, struktura i mineralnost uravnotežuju slatkoću. Završetak je suh.
Golden, with bright reflections. On the nose, very typical Marsal cooked aromas, subtle buttery-nutty notes, dried fruit, Cassata, candied orange peel and just a touch of polished wood. On the palate, initially smooth but then unfolds to reveal tremendous tension. The acidity, structure and minerality balance the sweetness. The finish is dry.
Na zalihi
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Inovativni, suvremeni izraz polusuhog vina marsala u kojem su najvoćnije i najnježnije note grožđa očuvane zahvaljujući hladnoj vinifikaciji i izbjegavanju bilo kakvog kontakta s kisikom tijekom perioda odležavanja.
An innovative, contemporary expression of semi-dry marsala wine where the most fruity and delicate notes of the grape have been preserved thanks to cold vinification and avoiding any contact with oxigen during the aging period.
Marco de Bartoli smatra se jednim od pionira vinarstva na Siciliji zbog svoje dugogodišnje predanosti autohtonim sicilijanskim sortama bijelog grožđa, Grillo i Zibibbo. Proizvodi ih na dva odvojena imanja; prvo u Marsali, u jugozapadnom kutu Sicilije, a drugo na malom otoku Pantelleria, jugoistočno od Sicilije. Njegovo strogo uvjerenje u vrijednost tradicionalnih metoda proizvodnje ovog grožđa i njihovih vina nadopunjuje jednako snažno uvjerenje u budućnost Sicilije kao jednog od najvažnijih vinogradarskih područja Europe. Grillo, koji povijesno čini osnovu klasičnih vina Marsale, uzgaja se na otoku još od feničanskog doba. Iz svoje vinarije Samperi, u Contradi Samperi zapadno od Marsale, Marco de Bartoli proizvodi nekoliko vina od ovog grožđa. Marco de Bartoli je nažalost nedavno preminuo, ali njegov rad nastavljaju njegova djeca.
Marco de Bartoli is considered one of Sicily’s winemaking pioneers for his long standing commitment to the native Sicilian white grape varieties, Grillo and Zibibbo. He produces them on two seperate estates; the first in Marsala, in Sicily’s south west corner, the other on the small island of Pantelleria, south east of Sicily. His strict belief in the value of traditional methods of production of these grapes and their wines is complemented by his equally strong belief in the future of Sicily as one of Europe’s most important viticultural areas. Grillo, which historically forms the basis of Marsala’s classic wines, has been grown on the island since Phoenecian times. From his Samperi winery, in the Contrada Samperi just west of Marsala, Marco de Bartoli produces several wines from this grape. Marco de Bartoli sadly recently passed away but his work is carried on by his children.
