De Bartoli
The De Bartoli winery was founded in 1978, when young Marco, with a degree in agronomy and a passion for racing cars, took over from his mother Josephine in managing the baglio Samperi, the estate where for over two centuries the grapes for the production of Marsala had been cultivated. At that time, the denomination was in complete decline, just like the ancient family property, but Marco De Bartoli quickly succeeded in making his vineyards the driving force of a new way of producing wine in Sicily, based on quality and ancient virtuous traditions, giving life to Marsala, passiti, and dry wines that have made history in wine throughout the South and the world.
Today, the children Josephine, Renato, and Sebastiano have inherited their father's legacy: the wines of the De Bartoli winery reach extremely high qualitative peaks, and the family estate presents itself in all its splendor as an ancient nineteenth-century baglio. The name of Marco De Bartoli has taken on legendary contours, and his production techniques, innovative yet drawn from tradition, have become a rule throughout the territory: such as, for example, the introduction of the Soleras Method, brought to Sicily by Benjamin Ingham in 1812 and restored by Marco in the 1970s.
The wines of the De Bartoli winery are expressions of the highest level of a generous and evocative territory, where the vineyards of Samperi stand out, located on a floodplain, and those of Bukkuram, illuminated by an African sun. While the name De Bartoli is mainly linked to that of Marsala and the great and exuberant passiti of Pantelleria, the winery owes its international fame to a wide and varied range born from typical local grape varieties: Grillo, Zibibbo, Catarratto, and Perricone. The historic and prestigious labels of Vecchio Samperi, Bukkuram, Marsala Vergine, and Superiore are thus accompanied by new and surprising expressions born from the best agricultural and winemaking tradition of Sicily.
The De Bartoli winery was founded in 1978, when young Marco, with a degree in agronomy and a passion for racing cars, took over from his mother Josephine in managing the baglio Samperi, the estate where for over two centuries the grapes for the production of Marsala had been cultivated. At that time, the denomination was in complete decline, just like the ancient family property, but Marco De Bartoli quickly succeeded in making his vineyards the driving force of a new way of producing wine in Sicily, based on quality and ancient virtuous traditions, giving life to Marsala, passiti, and dry wines that have made history in wine throughout the South and the world.
Today, the children Josephine, Renato, and Sebastiano have inherited their father's legacy: the wines of the De Bartoli winery reach extremely high qualitative peaks, and the family estate presents itself in all its splendor as an ancient nineteenth-century baglio. The name of Marco De Bartoli has taken on legendary contours, and his production techniques, innovative yet drawn from tradition, have become a rule throughout the territory: such as, for example, the introduction of the Soleras Method, brought to Sicily by Benjamin Ingham in 1812 and restored by Marco in the 1970s.
The wines of the De Bartoli winery are expressions of the highest level of a generous and evocative territory, where the vineyards of Samperi stand out, located on a floodplain, and those of Bukkuram, illuminated by an African sun. While the name De Bartoli is mainly linked to that of Marsala and the great and exuberant passiti of Pantelleria, the winery owes its international fame to a wide and varied range born from typical local grape varieties: Grillo, Zibibbo, Catarratto, and Perricone. The historic and prestigious labels of Vecchio Samperi, Bukkuram, Marsala Vergine, and Superiore are thus accompanied by new and surprising expressions born from the best agricultural and winemaking tradition of Sicily.
