100% Zibibbo. Featured on the label of both De Bartoli passitos, the word Bukkuram is key to understanding both wines. It is Arabic for "father of the vineyard" and was the original name of this historical district on the island of Pantelleria to which North African settlers brought Zibibbo (aka...

100% Frappato. From organically farmed, hand-harvested vines on a flat, sandy site in the contrada of Bastonaca in the DOC of Vittoria. The grapes are destemmed, crushed and fermented with indigenous yeasts in large concrete and steel tanks. The wine is aged for approximately 6 months in tank and...

50% Frappato/50% Nero d'Avola. Grotte Alte is Arianna's only DOCG wine, in this case Vittoria's most famous, Cerasuolo di Vittoria, a blend of the best native varietals, Nero d'Avola and Frappato. "Grotte Alte" is named for the limestone ridges on which the Occhipinti estate lies, straddling and...

100% Zibibbo. De Bartoli was the first to bottle a dry-fermented Zibibbo on the island of Pantelleria, where the hot climate and history bred a tradition of sweet, dried-grape-based wine. Marco began with the latter in the 1980's, acquiring a 3-hectare plot of Zibibbo vines planted in 1957 on north...

100% Grillo. The 10-Year Riserva comes from the same solera system as the Vecchio Samperi (see notes on this website) whose average age is 15 years old: it is the fortification of the 10-Year that brings the ageof this wine downward a bit, raises the alcohol level by 2 degrees to 18.5% and...

100% Grillo. The Superiore 1987 is the top of the 3-wine line of Marsalas that starts with the La Miccia 5-Year and continues with the 10-Year Riserva. It is essentially a longer-aged, more oxidatively aged version of the 10-Year. As with all of De Bartoli's Marsala-style wines, the only grape used...

100% Nero d'Avola. From organically farmed, hand-harvested vines on a flat, sandy site in the contrada of Bastonaca in the DOC of Vittoria. The grapes are destemmed, crushed and fermented with indigenous yeasts in large concrete and steel tanks, with about a week of maceration. The wine is aged for...

100% Zibibbo. De Bartoli was the first to bottle a dry-fermented Zibibbo on the island of Pantelleria, where the hot climate and history bred a tradition of sweet, dried-grape-based wine. To do this, in the 1980's Marco acquired a 3-hectare plot of Zibibbo vines planted in 1957 on north-facing...

50% Nerello Mascalese/20% Grenache/30% white Grecanico-Carricante-Coda di Volpe. "Quota N" is a new Acosta bottling in the 2018 vintage. Eduardo acquired this flat, half-hectare, west-exposed parcel of ungrafted (hence piedi franco on label), 80-100-year-old, co-planted bush vines. It is surrounded...

100% Nero d’Avola. Two parcels on white limestone soils go into Siccagno (which is both site name and dialect for "good wine"), one being bush-trained, the other in double Guyot. The vines average 30 years old, are organically and biodynamically farmed and harvested by hand, generally in the first...

60% Zibibbo/40% Albanello. The two varieties are native to Sicily--Zibibbo is more widely known as Muscat of Alexandria--and are grown on red sand soils over limestone rock, with vines averaging 15 years old on several different estate sites. The vines are organically farmed and hand-harvested. The...

100% Grillo. The fruit is from De Bartoli's organically farmed estate vineyard in the Samperi contrada of Marsala, planted on sandy limestone soils and averaging 25-30 years old, trained in both Guyot and alberello styles. The fruit is harvested by hand and the whole clusters are gently pressed and...

50% Minella/15% Carricante/35% Catarratto-Grecanico-Inzolia. Eduardo organically farms 5-6 different parcels of field-blend white varieties on the north face or versante nord of Mt. Etna at elevations ranging from 550 to 950 meters. A majority of the wine consists of the rare native white Minella;...