De Bartoli Marco

Spumante De Bartoli 'Terzavia' Brut 2022

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Spumante De Bartoli 'Terzavia' Brut 2022

was €35.30 Special Price €29.10 - 18%

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De Bartoli's 'Terzavia' sparkling wine is the 'third way' of Grillo, a classic method sparkling wine that represents the tradition of an evolving terroir, highlighting previously unexplored characteristics. French tradition and a distinct Sicilian personality. Grillo continues to amaze with its versatility and strength, in this 'Terzavia' capable of conveying a land strongly suited to producing great wines.

Type of wine Spumante

Specifications Sicilia DOC

Body Full-bodied

Region SICILY

In summary

Wine list: Altri Spumanti Metodo Classico

Grape varieties: Grillo 100%

Type Bollicina: Traditional

Dosage: Pas Dosé - Dosage Zerò - Nature

Alcohol Degree: 12%

Country: ITALY

Production area: MARSALA

Year: 2022

Format: Bottle 75 cl

Bio philosophy: No added sulfites,

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 90

89/100

How to taste it

When to drink it: 5-10 years

Serving Temperature: 6-8 °C

Recommended glass: Ballon flute (bubbles) Ballon flute (bolle)

Recommended pairings: Baked fish, Cheese - fresh , Crustaceans, First meat dishes, First seafood dishes, Ham and salami, Raw fish,

Visual tasting

Brilliant, straw yellow in color. Fine, numerous, and persistent bubbles.

Olfactory tasting

Notes of ripe fruit and bakery.

Taste tasting

Full and loaded.

What to pair wine with Spumante De Bartoli 'Terzavia' Brut 2022

De Bartoli's 'Terzavia' sparkling wine pairs well with shellfish appetizers, throughout the meal, and with traditional Sicilian dishes. It also pairs well with fish, especially Mediterranean bluefin tuna, seasoned with black pepper, Trapani salt, and fresh thyme. Serve at 8°C.

Contains sulfites.

Description

De Bartoli's 'Terzavia' sparkling wine is a 100% Grillo. 3,500 vines per hectare, with roots originating over 30 years ago in the Contrada Samperi area of Marsala. The vines are Guyot-trained. Yields of 60 quintals per hectare are harvested starting in the second ten days of August. The grapes are chilled and subjected to a bunch selection process. The whole grapes are gently pressed directly, and after the must has spontaneously settled, fermentation begins in steel tanks. This is followed by indirect temperature-controlled fermentation in French oak barrels (approximately 20% of the grapes) with air conditioning. Fermentation is carried out using indigenous yeasts and minimal sulfites. Tirage of fresh must added to the wine in proportional quantities to dilute the alcohol content and provide the necessary amount of (natural) sugar for secondary fermentation. The sugar content does not exceed 15%. After tirage, it ages at least 18 months in bottle on its own lees. No dosage.