The Catarratto Lucido di Marco De Bartoli is produced with pure Catarratto grapes, the most widespread white grape variety in? ?Sicily?, in its biotype known as Catarratto? bianco lucido, more delicate and fresh than the common one, and with a characteristic less pronounced bitter aftertaste. The name derives from the characteristic shiny appearance given by a lower presence of pruina, a waxy substance, and the whitish color that covers the berries, giving them a velvety look, influencing the cluster's color. The vineyards, on sandy-limestone soils in the Marsala area, date back to the early 2000s. The harvest generally takes place the second week of September. After cooling and a rigorous manual selection, the clusters are gently pressed; the must, brought to a low temperature, is left to settle for 48 hours. The clear part starts the fermentation, always spontaneous, in steel tanks at a controlled temperature, with minimal use of sulfites; it is then aged for 7 months in steel tanks on fine lees.

CATARRATTO LUCIDO MARCO DE BARTOLI: TASTING

The Catarratto Lucido di Marco De Bartoli is bright straw yellow in color. On the nose, it smells of citrus, jasmine, cling peach, and thyme, with interesting hints of flint; on the palate, it is fresh, savory, with fruit that balances the acidic-mineral severity. Excellent with seafood carbonara.