Marco de Bartoli Marsala NV

Grillo doing something genuinely unusual. Dried orange peel, raw honey, candied ginger and a waft of tropical blossom open the nose with real character. On the mouth it's soft and savory at once — green apple and warm spice riding a current of stony minerality, all held together by the lightest touch of residual sugar. It finishes clean and refreshed, then lingers with almond custard and a quiet floral echo. Sourced from thirty-year-old vines in Marsala and refined on lees for eighteen months, this is a compelling argument for Grillo's wilder side.