Louis Dressner Selections - Wine Importer
Marsala and Dry Whites from Marco de Bartoli and Family.
The de Bartoli brothers: Renato (left) and Sebastiano (right). Photo by Ian Becker.

Profile

Marsala production dates back to the 1770's, when the Englishman John Woodhouse accidentally stumbled across the local wine made in a method called il perpetuum, basically a fortified wine. He immediately shipped it back to England, where it was successfully received. In the following decades more British-born merchants arrived, production increased, a harbor and nearby warehouse was built for ease of transport (based on the Oporto model) and most importantly the solera system was imported from Madeira and Xeres. This prosperity continued through the next century and beyond 1860, when the Italian states unified (Garibaldi landed his unifying army of exiles in the port of Marsala - the rest is history). At that point, an important business man named Vincenzo Florio started bottling Marsala independently and under his own name. The wine steadily rose in popularity over the years, and by the early 1900's there were a 100+ wineries in the city of Marsala, most located right on the coast for easy exporting.

Visits

This visit to Cantina Marco de Bartoli took place in May, 2014.



Words by Jules Dressner. Photos by Jill Berheimer, Josefa Concannon, Jake Halper and David Norris.


This visit to the De Bartolis took place in April, 2012.

Words by Jules Dressner, photos by Lauren Feldman, Shawn Mead and Ian Becker.

Wines

D.O.C Passito di Pantelleria "Bukkuran"
Soil: Sand
Grape: Zibbibo
Vines: Planted 1950-1970. Terraced hillside, 200 meters above sea level, south west exposition
Yields: 45 quintals per hectare
Vinification: Half of the grapes are dried in the sun for three weeks on special racks within an area delimited by black stone walls. The remaining grapes are left to mature and partially dry out on the plants. These are picked and vinified; when the fermentation is well advanced, the dried raisins are added to the wine and left to macerate for three months. The wine is aged for 30 months in 225l French oak barrels, then 6 months in steel vats.

PDFs

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