Translating to “tip of the hat,” a homage to the two islands that these unique grape varietals call home. The Marco De Bartoli family has worked tirelessly to change the perspective of these grapes, which are traditionally used in Marsala wine production. Marco’s passion for the region to produce more than just Marsala is felt in this wine. A co-fermentation utilizing natural yeasts creates a wine that has remarkable citrus, minerality, fresh herbs and wildflowers and expertly displays its terroir in ways that few to none are doing, except Marco.
Soil: Limestone rich, sandy loam
Grape: 50% Zibibbo, 50% Grillo
Pairing: Grilled Octopus atop green lentils with a Romanesco sauce
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