Terzavia Metodo Classico Rosé
Producer: Marco De Bartoli
2011 Marsala, Sicily
🍇Grillo 50% ,Nero d’Avola 50%
The special occasion bottle. A strawberry tart topped with Maldon salt plated on fresh wet leaves. Shrimp pasta-like weight and yeast, super saline singing berries with aged complexity acting as its base. An incredible wine from an incredible place. Viva Sicilia
No fertilizers are ever used, as they feel the plant’s roots need to go deep into the soil to keep their substance. It’s very dry where they are, so mildew and odium are not a concern. They use about three sulfur treatments a year on the vines, and are certified organic. The soils vary, but are mostly composed of limestone; sand and volcanic ash are also present.
"The clusters are manually selected and the grapes are chilled. A direct soft pressing of the whole clusters follows and, after a natural decanting of the must, fermentation starts in stainless steel vats and continues, for only 20% of the grapes, in French oak barrels of 500 and 225 l at a controlled temperature (air conditioning). The fermentation is activated by wild yeasts (natural) and with a minimum use of sulfites Tirage with fresh must, instead of sugar, added in such quantities as to dilute alcohol content and to add a quantity of (natural) sugar suitable to second fermentation. Sugar contribution does not exceed 15%. 50% of the base wine ages for 12 months in stainless steel vats, while the remaining 50% ages in French oak barriques and tonneaux on its lees. After tirage, at least 18 months in bottle always on its own lees. Pas dosé." - Bartoli