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A Remembrance of Sebastiano De Bartoli.

A Remembrance of Sebastiano De Bartoli.
<p><em><strong>by Kevin McKenna</strong></em></p>
<p>After a long and valiant battle against cancer, Sebastiano De Bartoli passed last<br />
week…I’ve a heavy heart. The middle child and second son of the real-life legend Marco de Bartoli, Sebio is the reason we’ve worked with the fascinating and quite often sensational wines of the two estates – the historic Marsala cellar in Contrade Samperi and the Arabic-influenced Bukkuram farm on the island of Pantelleria. While both cellars were founded by his visionary father, Sebastiano along with his brother and sister, Renato and Giuseppina, brought the wineries into the new century with equal commitment to quality and tradition.</p>
<p>A maverick about preserving the tradition of pre-British Marsala wine -- unfortified with perpetual aging in barrels at a naturally high alcohol level – Marco ran up against the law and put fear in the heart of the large and lucrative commercial Marsala producers. As a result, the fraud authorities unjustly shut down the winery for a few years. Finally, he was found to have done nothing wrong, but the closure had taken its toll and the moment arose when for his kids to move forward and for him to step back. </p>
<p>Sebastiano became responsible for the farm on Pantelleria of 6HA (dividing his time between Marsala and Pantelleria) and Renato and Gipi were in Marsala – Renato perfecting the classic method sparkling wine and fighting the authorities to finally accept their Vecchio Samperi as a legitimate regional wine with long history (though they could not label it as Marsala) and Gipi in charge of affairs. But Sebastiano also lobbied his siblings to create a new line of wines that also represented a regional tradition in both Marsala and Pantelleria – skin-contact dry white wines from Grillo (Marsala) and Zibibbo (Pantelleria) – these are the Integer line of wines.</p>
<p>Sebastiano realized that they were heading in a direction that required a change to their distribution – finding partners that were focused on and understood the importance of their work and legacy. A few of the growers with whom we were working at the time also enjoyed a deep friendship and mutual respect with Marco, and, I‘m guessing here, our name came up. Sebio contacted me and we met up at either one of the trade shows like Vini di Vignaioli or maybe it was Vinitaly itself or maybe both. That was the beginning of a rapport that I’ve always treasured and have missed terribly in recent years. It was somewhere around 2010, I think, that I showed up in Marsala and (am forever grateful) to have had some time with Marco himself<br />
and the rest of the family….in the following years Sebastiano and I spent quite a bit of time together.</p>
<p>Sebastiano was not only a vignaiolo, a thinker, a sculptor, a painter, an innovator, a bit of an infamous lothario, a collector of gorgeous vintage Italian cars, oh, and, damn, a really good cook! But also, finally, a son, brother, husband, father. And like his dad a fiercely proud, enthusiastic Sicilian. One time, for instance, he made our group stop for, what he considered, the best cannoli in a dusty, very hot and tiny town about 30 minutes before Marsala on the route from Palermo. He wasn’t wrong. Sebastiano’s many visits to the US whether with our growers on tour, with his sister on her first voyage to the US or in the company of then-fiancé, now-wife, Eleonora or as a part of the team of young “turks” - Arianna, Saša and Luca Roagna - are cherished memories for all of us.</p>
<p>I send all my best condolences to the entire De Bartoli family and especially to Elenora and the children.</p>
<p>Ci brindiamo tutti quanti con tanto affetto e tutto del mio cuore nostro carissimo<br />
collego nella battaglia per i vini di tradizione e anima. Addio, caro Sebastiano.</p>
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Tips For Navigating the Website.

How to navigate the website.
<p><u><strong>Desktop vs Mobile:</strong></u></p>
<p>We know people use their phones a lot, so we've worked hard on ensuring the site functions well on mobile devices. Having said that, we recommend using a laptop/desktop to optimally peruse our content. </p>
<p><u><strong>Glossary:</strong></u></p>
<p>At its core, this has always been a website written for wine professionals *attempting* to glean information on the wines we import - and hopefully see a picture of the vigneron's dog. Since the jargon can be so technical, we've added an <glossary term="glossary" title="1427">interactive glossary</glossary> to the text for those unfamiliar with the baffllingly complex world of wine terminology. Even if you're a seasoned pro, you might learn a thing or two. And if you'd rather read the content without the glossary, simply head to the main menu bar and turn it off. </p>
<p> "<u><strong>Our Wines" Section: </strong></u></p>
<p>In the "Our Wines" section, we've offered a variety of filter categories for you to explore and discover all the cuvées we import. These filters can be combined together to narrow down results. If you hit a wall with no results, simply erase one of the filters or clear all filters. </p>
<p><u><strong>Technical Information For Each Wine:</strong></u></p>
<p>78% of the wines we import have extremely detailed technical information when clicked on, dare I say the most technical anywhere on the internet. Half of these are probably woefully outdated.</p>
<p><u><strong>Search:</strong></u></p>
<p>If you know what producer or wine you are searching for, the search should quickly autofill what you need. Go ahead, give it a whirl. You can also hit enter after searching and skup the autofill.</p>
<p><strong><u>Hyperlinks/PDFs:</u></strong></p>
<p>Every single piece of content on the website has its own hyperlink. This means you can easily share a specific producer page, article, wine or filter combination with anyone. You can also save or print out PDF's bt clicking the PDF icon.</p>
<p><u><strong>Copy/Paste:</strong></u></p>
<p>Due to the website's design, if you need to copy/paste anything, the glossary needs to be turned off for the text to paste correctly. We recommend using the PDF feature instead. </p>
<p>Also, if you are going to straight up use our writing verbatim, PLEASE credit us when doing so. Seems obvious but we see it happen all the time. </p>
<p><u><strong>A Shit-Ton of Written Content:</strong></u></p>
<p>The articles themselves can often be very long, and for this reason we developed a Propriety Pop Up System™ where you can easily scroll through various articles/wines and "pop out" to efficiently look at the rest of the content.</p>
<p>We've tried our best to pack as many dog pictures as possible in there, but the digital ink has been spilled: the cumulation of decades' worth of writings from Joe, Denyse, Kevin and Jules is here for you to read. A huge part of the work with this new website was to find better ways to condense and extract essential information you need without getting lost in all that BORING text. </p>
<p>We still think you should check it out. Don't worry, there are plenty of pictures. And you might even find the writing interesting. Or funny. Or both. </p>
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EXPLORE

1/4 of a Crop for Clos du Tue-Boeuf in 2024
<p>Here is a quick recap of this "exceptional" vintage.</p>
<p>-A lot of cumulative rainfall in the 2023/2024 winter that was so intense it did not permit us to finish planting our cover crops. The ones we did plant had to get ripped out as they had rotted in the soil. </p>
<p>- We had a spring frost in mid-April that destroyed between 1/4 to 1/3rd of the buds depending on the parcels.</p>
<p>-Over 300mm of rain in May and June which led to a simultaneous coulure and agressive attack of mildew on the buds. Even though coulure seemed to be responsible for the worst of the damage, mildew continued destroying buds all the way to veraison in mid-August. In total we did 14 treatments, four of which were on foot because the tractors couldn't get into the vines. </p>
<p>-We had a two week break with no rain in the summer but it started up again in late August and continued through September. This led to grey rot during harvest, forcing us to leave many bunches on the floor during harvest. It also forced us to finish our harvest as quickly as possible in order to lose the minimum amount of grapes, which were already on the verge of dilution. It is the first time in our history that we did a double pass selection of the grapes, first in the vines and again in the cellar. </p>
<p>In the end we brought in about 1/4 of a crop partially compensated by purchased fruit since our cellar was less than half full. The wines are extremely light (from 10 to 12.5%) but still precise and free of flaws. The only satisfaction of this vintage was the vinifications, which went very smoothly thanks to very high acidities and low alcoholic potential. It was also a first for us: the lowest levels of volatile acidity in the history of the estate!</p>