Rosso di Marco

Vineyard and terroir

The fruit comes from 2 ha in western Sicily, in the province of Trapani. The vines are more than 25 years old and grow in medium-textured clay-limestone soil. They are Guyot-trained on vertical trellises at 3,500 vines per hectare. Yield is 65 q/ha.

Pignatello is also known as Perricone. Its name is linked to the local “pignatiddare,” the red soils of Trapani traditionally used to make cooking pots and considered particularly suitable for the variety.

Grapes

100% Pignatello (Perricone).

Vinification

The grapes are harvested manually during the second week of September and selected by hand. Maceration and fermentation take place in temperature-controlled stainless-steel tanks, using traditional punch-downs and pump-overs. Fermentation is spontaneous with indigenous yeasts.

Ageing

Twenty-four months in 10 hl French-oak barrels, followed by one month in bottle.

Technical data

Pignatello Terre Siciliane IGP. Alcohol: 13% vol. Residual sugar: less than 1.0 g/l. Total acidity: 6.7 g/l. pH: 3.52. Total SO₂: 49 mg/l. Production: 16,800 bottles of 750 ml and 120 magnums of 1.5 l.

Tasting profile

Ripe fruit, cherry and blackberry notes accompany delicate tannins and an approachable, easy-drinking structure.

Serving and pairing

Serve at 14–16 °C. Pair with traditional Sicilian food such as pasta con le sarde, as well as oily fish, white meats and vegetables.

Label / history

First produced in 2011, Rosso di Marco began as a challenge to demonstrate that Marsala could produce a serious red wine without imitating outside models. Pignatello was chosen for its historical association with Trapani and its ability to combine structure and depth with a clear local identity. The red Giulietta Spider on the label reflects Marco De Bartoli’s enthusiasm for speed, freedom and unconventional choices; the label portrays the character of the person who conceived the wine rather than illustrating the wine itself.