100% Pignatello (aka Perricone). De Bartoli has 2 hectares of Pignatello vines planted in 1992 on clay-loam soils in the nearby province of Trapani, north of their Marsala estate. The vines are organically farmed and harvested by hand; mostly, the fruit goes into the one dry estate red wine, "Rosso di Marco", but in rare vintages, a special selection is used for this fortified, sweet, tawny-style red. The bunches are destemmed and spontaneously fermented with indigenous yeasts. The fermentation is arrested with a distillate of De Bartoli grapes, leaving some residual sugar and a finished strength of around 18%. The wine is aged for 2 years in a 10-hectoliter French oak foudre. Marco first made it in 1984 and named it in honor of his Bordelaise great-great grandmother.