Marco de Bartoli Marsala Superiore Oro Vigna La Miccia 5 Anni
50 cl
/
18% ABV Vol
In 1982, de Bartoli created 'Vigna La Miccia', classified as an 'Oro' or gold Marsala, which is a sweeter, fresher dessert wine produced using a cold maceration vinification process; it reveals an intense bouquet of Grillo. It is aged for 4 years in barriques that are constantly topped up with new wine. Sublte and semi-dry, it will pair wonderfully with prawns, cheese, foie gras, and dessert.
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Marco de Bartoli Marsala Superiore Oro Vigna La Miccia 5 Anni
€33.99
Ex Tax: €27.63
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Lovely complex aromas of cinnamon and spice, dried figs, raisins, and dates
Palate
Fruity and elegant palate with flavours of fruit, tobacco and even a little garrigue. Very long length of flavour. Would work particularly well with food.
Fact Sheet
Fluid
50 cl
Grape Variety
100% Grillo
Maturation
Over 4 years in new French oak barrels of 225 always topped up. 6 months of bottle.
Alcohol %
18% ABV
Style
Fortified, semi-dry wine
Estate/Producer
Marco de Bartoli
Country
Italy
Region/AOC
Sicily
Vintage
2016
Closure
Cork
Cellaring/Ageing Potential
Drink now and good for many years to come
Food Matching
Food Matching
Pairs perfectly with all sorts of dishes: pumpkin-filled pasta, soft and blue cheeses, foie gras, prawns, as well as dessert. Serve at room temperature or slightly chilled (14-16 °C).
Awards and/or Press Quotes
Awards and/or Press Quotes
Gambero Rosso 2012 -2 Black Glasses
FAQs
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.
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.
Customer Reviews
Customer Reviews
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