Pignatello is one of those Sicilian grapes that nearly disappeared into obscurity before being pulled back into focus by producers willing to treat it seriously. Marco de Bartoli approaches it with that exact intent in Rosso di Marco, working in a style that prioritises native character over intervention or polish.

The 2023 is made from 100% Pignatello (Perricone), a historic western Sicilian variety traditionally associated with the Trapani area. Organically farmed fruit is hand-harvested and vinified with native yeasts, then matured in French oak to build shape and complexity without overwhelming the grape’s identity.

The wine opens on red cherry, wild strawberry and plum, followed by blood orange peel, Mediterranean herbs and gentle spice. The fruit is ripe but lifted, carrying a natural brightness that keeps the wine from feeling heavy.

On the palate it is supple and fluid, with fine tannins and fresh acidity giving it a light, agile structure. A subtle earthy and savoury edge runs through the finish, adding definition and length.

A quietly distinctive Sicilian red that brings Pignatello back into focus, showing its natural vibrancy and character through a restrained, modern interpretation.