Terzavia is Renato de Bartoli's side project, and stands for "a third way." The de Bartoli family built its reputation on classic Marsalas, but in the last decade has also developed a line of delicious dry whites, an evolution attributed to modern cellar practices like temperature control. With Terzavia, Renato is pushing this idea forward in an effort to show how vinification choices deeply affect a wine's final outcome. Examples include a méthode traditionelle Grillo and a skin contact white (unheard of in Marsala). It is important to note, however, that the goal of the cellar work is never to trump terroir, but rather to show how it can be expressed in different ways. This is a rather uncommon practice in Italy, but reminiscent of appellations like Vouvray, where Chenin based wines can be shaped to the vigneron's liking.
I.G.T Sicilia "Occidens"
Grapes: Grecanico, Catarratto, Grillo, Zibibbo
Vinification: The grapes all undergo separate vinification following the same methods using cooling and a rigorous selection of grapes. Then we use a different method in that some of the grapes are vinified like a red leaving the skins throughout the fermentation period in temperature controlled stainless steel tanks. Another part of the grapes are directly pressed and after settling overnight we take the must off the deposit and start the fermentation in stainless and then finish the fermentation in 225L barrels (barriques) with no temeprature control. The fermentation is the work solely of inidgenous yeast and a minimal use of sulfur.
Aging: stainless for 9 months, then in Barriques for 9 months with some bâtonnage.