\n\t\t\t\t\t\t\tSoil\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tMedium-textured clay, flat.
Training System:<\/b> Guyot spurred cordon; 3,500 vines per hectare.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tHarvest\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tManual in small crates, late September.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tVinification\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tThe 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\nminimal use of sulfites. The Pignatello is vinified as a white wine.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tTirage\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\/September 2023) Addition of fresh must, also\nobtained from Pignatello grapes of the following vintage (2024). The fresh\nmust is added to the wine in proportional quantities to\ndilute the alcohol content and provide the amount of sugar\n(natural) necessary for secondary fermentation. The sugar content\ndoes not exceed 15%.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tAging\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t14 months on lees.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Terzavia Ros\u00e9<\/strong> 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.<\/p>This ros\u00e9 has a unique character: its coppery color evokes an “onion skin” hue, elegant and refined, a shade that makes it different from more conventional ros\u00e9s, 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 Ros\u00e9 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
![\"\"](\"https:\/\/marcodebartoli.it\/wp-content\/uploads\/2026\/03\/MDB-terzavia-rose-btg-ombra.webp\")
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