100% Nero d'Avola. From multiple, certified-organic parcels with vines averaging 35 years old, planted on red-sandy, limestone soils and trained in alberello and guyot. The bunches are hand-harvested and destemmed with the berries left whole. Fermentation is spontaneous with native yeasts in 20-...

50% Frappato/50% Nero d'Avola. Grotte Alte is Arianna's only DOCG wine, in this case Vittoria's most famous, Cerasuolo di Vittoria, a blend of the best native varietals, Nero d'Avola and Frappato. "Grotte Alte" is named for the limestone ridges on which the Occhipinti estate lies, straddling and...

60% Zibibbo/40% Albanello. From certified-organic vines, averaging 20+ years old and planted on chalky, sandy soils. The bunches are harvested by hand, destemmed and co-fermented spontaneously with native yeasts in concrete tanks. Maceration lasts approximately two weeks. The wine is aged in...

100% Grillo. A méthode traditionelle or metodo classico wine from the organically farmed estate vineyard in the Samperi contrada of Marsala. The Grillo vines are over 30 years old, planted on sandy, limestone-rich loam. The bunches are harvested by hand into small bins, directly and gently pressed...

100% Grillo. “La Miccia” is the sweetest, shortest-aged version of a De Bartoli marsala wine and the only one not oxidative in style. As for all of their marsalas, it is made exclusively with organic, hand-harvested, estate Grillo—all parts of that are a rarity for any marsala. The bunches are...

50% Zibibbo/50% Grillo. "Sole e Vento" is named for the two sunny and windy islands on which De Bartoli grows these grapes. All are farmed organically; are around 30 years old; are hand-harvested; and are low-yielding . The Grillo comes from vines on sandy, limestone-rich loam in the contrada of...

100% Zibibbo. De Bartoli was the first to make a dry Zibibbo on the island of Pantelleria, where the hot climate and ancient viticultural history engendered a tradition of sweet, dried-grape-based passito wines. De Bartoli acquired 3 ha. of Zibibbo planted in the 1950s on north-facing terraces at...

“Vecchio Samperi” is the starting and departure point for De Bartoli marsalas and in fact for its whole raison d’être. Marco De Bartoli first commercially released this wine in 1980, in homage to the very first, the true original marsala wine of the 18th century. Called stravecchio or “extra old”,...

100% Grillo. “La Miccia” is the sweetest, shortest-aged version of a De Bartoli marsala wine and the only one not oxidative in style. As for all of their marsalas, it is made exclusively with organic, hand-harvested, estate Grillo—all parts of that are a rarity for any marsala. The bunches are...

100% Zibibbo. Mainly from 35-50-year-old, bush-trained vines, grown very low to the ground on very light, sandy, brown, volcanic soils in the walled and windy clos of the De Bartoli’s small Bukkuram estate on the island of Pantelleria. Two dried-grape passito wines, Sole di Agosto and Padre della...

90% Carricante/10% other local varieties. From from three parcels of bush-trained vines over 80 years old on the east face or versante est of Mt. Etna. The farming is organic and all work and harvest by hand. The soils are sandy volcanic ash and the elevation ranges from 750 to 900 meters.  The...

85% Nerello Mascalese/15% other. Acosta organically 3.5 hectares on the north face or versante nord of Mt. Etna. The parcels are scattered amongst 6 different contrade or districts (currently Pietramarina, Allegracore, Sciaranuova, Friera, Santo Spirito and Marchesa). Averaging over 50 years old,...

Bright ruby grapefruit zest hits the palate, beautifully balanced acidic mouth feel, hints of lime blossom and stone fruit on the finish. Only 90 calories per can at 5% alcohol, and less than 1g/l sugar!

Dry Grapefruit and Amarino.

60% Nero d’Avola, 40% Frappato.  13.4% abv.

100% Inzolia (aka Ansonica). 12.4% abv.