A Metodo Classico rosé sparkling wine made from 100% Pignatello grapes, representing the tradition of an evolving territory, highlighting previously unexplored characteristics. French tradition and distinct Sicilian personality.
Western Sicily, Marsala (TP).
12% vol.
2010
20 years
Medium-textured clay, flat.
Training System: Guyot spurred cordon; 3,500 vines per hectare.
Manual in small crates, late September.
The grapes are cooled and subjected to cluster selection. This is followed by direct soft pressing of whole grapes and, after spontaneous decantation of the must, fermentation begins in stainless steel tanks. Fermentation is carried out by indigenous (natural) yeasts and with a minimal use of sulfites. The Pignatello is vinified as a white wine.
/September 2023) Addition of fresh must, also obtained from Pignatello grapes of the following vintage (2024). The fresh must is added to the wine in proportional quantities to dilute the alcohol content and provide the amount of sugar (natural) necessary for secondary fermentation. The sugar content does not exceed 15%.
14 months on lees.
Terzavia Rosé is a curious innovation in the De Bartoli range: the only sparkling wine not made from Grillo, but from Pignatello. The same grape variety that gives life to Rosso di Marco, but here expressed in a fine and delicate sparkling wine.
This rosé has a unique character: its coppery color evokes an “onion skin” hue, elegant and refined, a shade that makes it different from more conventional rosés, but which carries all the Sicilian authenticity. The vinification is equally peculiar. Soft pressing, fresh must for tirage, and aging on lees that gives the wine freshness, finesse, and an unexpected minerality.
Terzavia Rosé is the perfect example of how Pignatello can surprise. A sparkling wine that, like the territory that generates it, tells the story of Sicily in a new way.
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
