In 1997, Marco felt it was time to produce a wine born from the union of two territories, a perfect blend of the two varieties that characterize the company’s production: Grillo and Zibibbo.
A wine that aims to express, in an innovative way, the strength, simplicity, and purity of the Marsala sun and the Pantelleria wind.
Island of Pantelleria, 350 m a.s.l. and Contrada Samperi
12.5% vol.
1997
30 years in Pantelleria, over 20 years in Marsala
Volcanic, hilly-terraced in Pantelleria; calcareous-sandy and flat in Marsala.
Training System: Pantelleria bush vine in Pantelleria, Guyot spurred cordon in Marsala.
Zibibbo second week of September, Grillo first week of September.
From the roots of Pietranera and Grappoli del Grillo, after a rigorous manual selection of the bunches, the grapes are destemmed, gently pressed, and cold macerated for about 24 hours; after soft pressing, the low-temperature must settles for 48 hours. The clarified part is sent for fermentation in stainless steel tanks, at controlled temperature, using indigenous yeasts.
7 months in stainless steel tanks, on fine lees.
Sole e Vento is the story of an ideal marriage. That between Grillo from Marsala and Zibibbo from Pantelleria, two grape varieties that originate in different territories and maintain distinct identities until their encounter.
The grapes come from the volcanic soils of Pantelleria and the sandy soils of Marsala, uniting in Samperi, where the blend takes shape without seeking uniformity. Sun and wind traverse both territories, influencing grape ripening and defining the wine’s profile. Stainless steel vinification supports this balance without interference.
The result is a wine that combines the aromaticity of Zibibbo with the structure and salinity of Grillo. A union built on balance, rather than mere summation.
The estate is located in Contrada Samperi, twelve kilometers from Marsala, on calcareous and sandy soil that the Mediterranean wind sweeps across unimpeded. The baglio dates back to the late nineteenth century — thick walls, filtered light, the scent of aged wood already noticeable from outside. Around it, Grillo vineyards cultivated in the alberello system, as is the tradition of this land.
12 HA
medium-textured sandy-limestone, flat
alberello and Guyot-trained vertical shoot positioning; 3,500 vines per hectare.
manual in small crates, during the final weeks of September.
Manual selection of grapes, soft pressing, natural sedimentation, traditional fermentation in oak and chestnut barrels at room temperature.
Aging in oak and chestnut barrels with the addition of 5% younger wine each year, using the traditional perpetual method.
8.600
