Marco de Bartoli Superiore Riserva Oro DOC 2004

18% Vol

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Marco de Bartoli Superiore Riserva Oro DOC 2004

Made from 100% Grillo, this Marsala by Marco de Bartoli was made in a traditional style that produces a complex and semi-sweet style of wine. Unlike the unfortified Vecchio Samperi, this Marsala is made using a 'Mistella', a spirit made of fresh grape must and fruity brandy from the same grapes as the original wine, evoking a sense of Sicilian tradition. This wine is brilliant with dessert, or as an accompaniment to strong cheeses with a spicy mustard or jam.

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Marco de Bartoli Superiore Riserva Oro DOC 2004

€30.00

Ex Tax: €24.39

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Tags: Wine , Fortified wine , Marco de Bartoli , Sicily , Italy , Grillo

Product Details

Tasting Notes from Celtic Whiskey Shop and Wines on the Green

Nose The nose is beautifully complex and aromatic with notes of candied orange peel, lemon drops, raisins, nuts all blending with smokey tones and cigar box.

Palate The palate is initially sweet upfront. This fades into the background with more mineral and salty flavours presenting. The acidity and texture balance beautifully and lend themselves to an incredible finish that keeps changing in waves of flavour.

Fact Sheet

Grape Variety 100% Grillo

Maturation The wine is aged for over 10 years in oak vats of various sizes.

Alcohol % 18%

Country Italy

Region/AOC Sicily

Vintage 2004

Food Matching

Food Matching This is a perfect food wine, it works with sweet or savoury foods, especially desserts, and strong cheeses, blue cheese in particular. Try it with a strong cheese served with spicy mustard or jam. Serve at room temperature or slightly chilled.

FAQs

What style of wine goes with dark chocolate?

Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.

Why are style wines not vegan?

Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.