Profile

Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnessoff dry
Oaklarge or old casks

Drinking window

Best 3 to 15 years from vintage.

vintage3 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedLow tanninMedium acidityOff DryMedium-Long, Soft, Warming finish

Aroma: fresh apricot, orange zest, light wood, vanilla

Palate: dried peach, caramelised orange, light nutty, soft oxidative

Vigna La Miccia is De Bartoli's single-vineyard Marsala Superiore Oro: more approachable and lighter in oxidative weight than the Riserva, produced from a specific Grillo plot near Samperi with fresher fruit character.

What it pairs with

  • Sicilian pastelle (fried pastries) The wine's soft sweetness and gentle oxidative character complement fried Sicilian pastries.More wines for dessert →
  • Grilled Sicilian prawns with orange butter The wine's orange-citrus notes and gentle warmth pair with the orange-butter prawn dish.More wines for prawns and shrimp →
  • Pan-fried foie gras The off-dry warmth and caramelised notes of the wine are classic with seared foie gras.More wines for foie gras →

With cheese

Piacentinu Ennese Our pick Piacentinu runs from mildly to more intensely peppery, with light saffron notes. An off-dry Marsala Superiore, with dried apricot, caramel and a gentle oxidative edge, softens the pepper and echoes the saffron.

How to serve Marco De Bartoli Vigna La Miccia Marsala Oro

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small fortified-wine glass: the bowl shape rewards the wine's structure.
  4. Pair with. Sicilian pastelle (fried pastries), Grilled Sicilian prawns with orange butter, Pan-fried foie gras. Match the wine's structure to the dish's fat and salt.

History

Vigna La Miccia is named for the specific Grillo vineyard at Samperi from which it is exclusively sourced, making it the estate's single-vineyard expression of Marsala Superiore. Introduced in 1987, it sits between the lighter Vecchio Samperi base wines and the 10-year Riserva in style and ageing.

  1. 1987First Vigna La Miccia vintage

Facts

Producer
Marco De Bartoli · visiting guide
Grapes
Grillo
Classification
Marsala Superiore DOC
Oak
Minimum 3 years in old Slavonian oak
ABV
18.0%
Price
€18-30 at retail
Drinking window
3-15 from vintage
First vintage
1987

Frequently asked about Marco De Bartoli Vigna La Miccia Marsala Oro

What does Marco De Bartoli Vigna La Miccia Marsala Oro taste like?

On the nose, fresh apricot, orange zest, light wood, vanilla. On the palate, dried peach, caramelised orange, light nutty, soft oxidative. Structurally full-bodied, low tannins, medium acidity with a medium-long, soft, warming finish. Vigna La Miccia is De Bartoli's single-vineyard Marsala Superiore Oro: more approachable and lighter in oxidative weight than the Riserva, produced from a specific Grillo plot near Samperi with fresher fruit character.

When should I drink Marco De Bartoli Vigna La Miccia Marsala Oro?

Drink 3-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Marco De Bartoli Vigna La Miccia Marsala Oro?

Sicilian pastelle (fried pastries) is the canonical pairing. Other strong matches include Grilled Sicilian prawns with orange butter and Pan-fried foie gras. The wine's soft sweetness and gentle oxidative character complement fried Sicilian pastries.

What grapes are in Marco De Bartoli Vigna La Miccia Marsala Oro?

The blend is Grillo. The wine is classified as Marsala Superiore DOC.

Tags

fortified marsala full body grillo medium acid medium term mood contemplative mood elegant occasion dinner party occasion special off dry old world pairs with aperitif pairs with foie gras pairs with fruit desserts price trade up single vineyard

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