Integer Grillo


100% Grillo. The fruit for the Integer bottling comes from the same organically farmed, hand-harvested 9 hectares of estate vines planted in Samperi (Marsala) on a flat site of limestone-rich, sandy loam soils in 1996 as is used for De Bartoli's other dry Grillo-based whites; but the name of this bottling is indicative of the winery's different approach to this wine. "Integer" means "whole" and is itself the root word of "integrity", and the Integer Grillo is the family's honoring of that grape's fullest, purest potential (as is their Zibibbo Integer wine) via the most old-fashioned grape-growing and winemaking.

To that end, the majority of the Grillo for Integer is spontaneously fermented, like the other dry whites, but with no temperature control, with 10 days of skin maceration and with zero sulfur added at any point; this wine goes through malolactic fermentation and 10 months of aging on the lees in large, old botti. A small percentage of the Grillo for Integer is vinified separately and remains its skins for 5 full months in clay amphora. Eventually, the two parts are blended and bottled without filtration or sulfur. Integer express a much deeper, richer, more complex and age-worthy side of Grillo.

The Integer project began in the 2006 vintage and is classified like all dry De Bartoli whites as IGT Terre Siciliane. 

93 points
"Notes of honeysuckle, yellow apples, straw and dusty florals rise from the 2018 Grillo Integer. It’s deeply textural, balancing both savory and sweet, as ripe nectarine gives way to mango and, finally, almond paste. This is persistent and youthfully dense with a zing of nervous acids that keeps the mouth watering, as the 2018 tapers off to an odd yet highly pleasurable blending of tropical citrus, hazelnut and cocoa. This is already pleasurable, but medium-term cellaring will reward with further depths. The fruit for Integer is spontaneously fermented without temperature control, spends 10 days macerating with zero sulfur added, and then goes through malolactic fermentation and spends 10 months on the lees in large botti, with a small percent of the juice spending five months on their skins in clay amphora. It won’t be for everyone, but the adventurous will love it."
Eric Guido,
Vinous Media
, June 2021

Product Line: 
Farming Type: