Red by Marco Pignatello 100%
Rosso di Marco is produced with grapes Pignatello 100%, even calls Perricone , a traditional red grape variety from the Sicily Western, disappeared for many years, which takes its name from the so-called “ pignatiddare ”, the red earth of Trapani so called because it is used in the production of cooking pots and is particularly suited to this variety.
3,500 vines per hectare, with roots that date back to the early 1990s and 2000. Guyot espalier vines. 65 q of yield per hectare harvested between the second and third week of September. Manual selection of the grapes, with maceration in steel tanks, following a traditional procedure of punching down and pumping over at a controlled temperature. Fermentation by indigenous yeasts. Aging in medium-sized French oak barrels (Tronçais area) (10 hl).