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 gently pressed and the must fermented spontaneously (though in steel tanks, rather than in wood vats like for the others). Also like for the other future marsalas, the young wine is fortified with a mistella of Grillo must and Grillo distillate from estate fruit (again, all parts of that are a rarity too). The key difference lies from here on: the wine does not go into a solera system like the eventual Vecchio Samperi and Superiore Riserva-level marsalas—rather, it goes into French oak barrels, where the wine ages for only 4 years with regular topping-up, resulting in fresh, rather than oxidative, style. Residual sugar comes in around 85 grams/liter. The wine is classified as "Superiore" because it meets the 4-year aging standard per the Marsala DOC.