60% Zibibbo/40% Albanello. From certified-organic vines, averaging 20+ years old and planted on chalky, sandy soils. The bunches are harvested by hand, destemmed and co-fermented spontaneously with native yeasts in concrete tanks. Maceration lasts approximately two weeks. The wine is aged in...

70% Frappato/30% Nero d'Avola. From certified-organic estate vines, averaging 20+ years old and planted on chalky, sandy soils. The bunches are harvested by hand, destemmed and co-fermented spontaneously with native yeasts in concrete tanks. Maceration lasts approximately two weeks. The wine is...

100% Frappato. From multiple certified-organic parcels with vines averaging 40 years old, planted on red-sandy, limestone soils and trained in alberello and guyot. The bunches are hand-harvested and destemmed with the berries left whole. Fermentation is spontaneous with native yeasts in 20-...

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...

100% Zibibbo. Mainly from 35-50-year-old, bush-trained vines, grown very low to the ground on very light, sandy, brown, volcanic soils in the walled and windy clos of the De Bartoli’s small Bukkuram estate on the island of Pantelleria. Two dried-grape passito wines, Sole di Agosto and Padre della...

100% Catarratto. Catarratto is the second most-planted variety in Italy and the most planted in Sicily. There is a more common type and then a more unusual, though not rare, type called Lucido, whose berries have a less powdery and thus more shiny surface and more significantly a higher potential...

100% Grillo. The Grillo comes from 9 hectares of 21-year-old estate vines planted on the limestone-rich, sandy loam soils and yielding 36 hl/ha in Samperi (Marsala). The organically farmed fruit is hand-harvested, destemmed, gently pressed and then macerated with skins for approximately 24 hours....

100% Grillo. "La Miccia" is De Bartoli's entry-level Marsala, a vintage wine not aged in solera and released at a relatively young age. 

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% Grillo. Vecchio Samperi was Marco De Bartoli’s first wine, first commercially released in 1980. It was his homage to the oldest form of marsala wine. Called stravecchio, this original style was made by the perpetuo method, in other words a solera system. and without fortification (a technique...

90% Nerello Mascalese/10% other local varieties. Pirrera is a single site at 850 meters on the north side of Mt. Etna; its name is rooted in the particularly rocky nature of the vineyard, stemming from the volcanic stones quarried from a 1614 lava flow. The vineyard had been abandoned decades...

90% Carricante/10% other local varieties. 2020 is the first vintage of this bottling, from three parcels averaging 80 years old on the east face or "versante est" of Mt. Etna, Eduardo's first from vines not on the "versante nord" (which lends its name to his main white and red wines). Like many of...

A bitter orange spritz akin to a low-sugar, 90-calorie organic Aperol spritz (but better!) in a can. Dry tasting, herby, and savory with a christmas spice finish.