portfolio ➜ producers
Badalucco de la Iglesia Garcia
Pierpaolo Badalucco and Beatriz de la Iglesia Garcia began Dos Tierras, their singular winemaking project, upon his return to western Sicily and Contrada Badalucco in 2000. They began slowly, restoring ancient vineyards and scouring the countryside for examples of perpetuo, the oxidative perpetual wine that could be found in homes of the local contadini farmers more than two millennia before the arrival of the British and the introduction of fortification.
Adherents of Ingham's seminal Decalogo, his family had produced Marsala in the small village of Petrosino from 1880 until the late 1960s, when his father and grandfather grew disillusioned with the industrial direction of the appellation. Piero & Beatriz renewed his family's commitment to Ingham's precepts, especially to the importance of la basa Marsala, the 'alto grado' base wine that is essential to region's greatest expressions, fortified or unfortified. In this, they were blessed with a three-hectare plot in Contrada Triglia, a celebrated zone less than 200-meters from the Mediterranean Sea that is universally recognized as 'ground zero' for the greatest Grillo on the island.
Badalucco de la Iglesia Garcia farm this plot and others along biodynamic and regenerative lines and now have 10.5 hectares under vine. Varieties include: Grillo, Catarrato Lucido, Grecanico and Verdejo, as well as Nero d'Avola, Tempranillo and some of western Sicily's best olives. (The Verdejo and Tempranillo were part of the agreement which convinced Beatriz to move to Sicily from her beloved Spain, thus 'Dos Tierras', or 'two lands'.) All are planted selection massale, and everything in the vineyard and cellar is performed manually, by hand (or foot), in keeping with three generations of Badalucco winemaking before them. The quality of the grapes, and especially the skins, is paramount, and all wines are produced entirely from 'free-run' juice. These reach their apotheosis in two wines, XI - Perpetuum and Pipa ¾, unfortified but long aged, oxidative expressions of rare energy and savor that are and among the best of their kind, from Marsala and beyond.
Badalucco de la Iglesia Garcia '1° Passaggio' 2022
13.0% ABV
Originally for family and friends, this bright, gently oxidative wine marks the first pass' of old-vine Grillo ('Griddu') from the renowned Contrada Triglia in western Sicily. Farming on its marly, red clay soils—known locally as terra rosa—is in accordance with biodynamic and regenerative principles and everything in the vineyard is done manually, by hand. Fermented in stainless steel tanks with native yeasts, this wine spends 10-12 days on its skins and remains on the lees during its yearlong elevage in old 500L oak, acacia and chestnut casks. Full details
Badalucco de la Iglesia Garcia 'Griddu Verde' 2020
13.5% ABV
The wine that best captures Badalucco de la Iglesia Garcia's Dos Tierras project, 'Griddu Verde' marks the 'second pass' of old-vine Grillo ('Griddu') from the renowned Contrada Triglia. Co-fermented with Verdejo planted in Contrada Coreleo more than twenty years ago, when Pieropaolo and Beatriz first returned from Spain to Sicily, it also offers a sly allusion to the co-mingled history of the island—the Kingdom of Two Sicilies—and its centuries' long Iberian influence. Full details
Badalucco de la Iglesia Garcia 'Pipa 3/4'- 5°
15.5% ABV • Oxidative
Pipa ¾ represents the acme of Badalucco de la Iglesia Garcia's ambitions and reclamation of the long tradition of la basa Marsala and the ancient story of perpetuo wine in western Sicily. It is, in essence, an unfortified Marsalese wine of the kind that would have once been common prior to arrival of John Woodhouse and the British practice of fortification in the late 18th century, and makes the case for Grillo as one of Italy's greatest wine varieties—white or red. Full details
Badalucco de la Iglesia Garcia 'XI Perpetuum'
14.0% ABV • Oxidative
This singular, dry, oxidative wine is made in perpetuum, an ancient solera-like process marrying old wine with young, renewing a tradition that has been practiced on the island since the time of the Romans. Late harvest, third-pass Grillo ('Griddu') from the renowned Contrada Triglia is aged oxidatively for nearly twelve years and is married to Catarratto Lucido from the 2015 and 2016 vintages that spent nearly 60 days on its skins. Full details
