DE BARTOLI PIETRA NERA TERRE SICILIANE IGP

Denomination: Zibibbo, Terre Siciliane IGP
Variety: Zibibbo 100%
Alcoholic degree: 11.5% vol
Territory: C. da Cufurà and C. da Ghirlanda, Pantelleria Island, (TP)
Vineyard area: 3 ha
Vineyard age: over 60 years
Terrain: volcanic, terraced hills
Training system: Pantelleria sapling, 2,500 plants per hectare
Acidity: 5.55 Residual sugars: <1.0 pH: 3.17 Total SO2: 22 mg / l
Harvest: first week of September
Yield per hectare: 50 q.
Aging: 6 months in steel tanks
No. of bottles produced: 20,000
First vintage: 1989

Vinification: After a rigorous manual selection of the bunches, the grapes are de-stemmed and gently pressed to start a cold maceration for about 24 hours. Following the soft pressing, the must, at a low temperature, remains to decant for 48 hours. The cleared part starts fermentation with indigenous yeasts in steel tanks at a controlled temperature.

Pairings: To be paired with shellfish, fish tartare, oysters, raw seafood. Serve at 12-14 ° C

Le Radici Diverse: Pietranera - Lo Zibibbo, a vine that, for the first time, in 1989, can express its aromatic and mineral notes. A certainly innovative version compared to the typical production of Pantelleria.

Zibibbo 100% - 2,500 plants per hectare, cultivated with Pantelleria sapling, an agricultural practice declared by Unesco as a World Heritage Site on November 26, 2014, with roots that have origins in the territory of C. da Cufurà and C. da Ghirlanda, in Pantelleria . 50 q of yield per hectare harvested in the first week of September. After a manual selection of the bunches, the grapes are de-stemmed and gently pressed to start a cold maceration for about 24 hours. After soft pressing, the must, at a low temperature, remains to decant for 48 hours. The clear part starts fermentation in steel tanks at a controlled temperature, by indigenous yeasts. 6 months in steel tanks

Pantelleria: Pioneer in a foreign land
An undisputed nature, "gruff" perhaps like Marco. But from that nature he was the first to understand that by making wine from the Zibibbo grapes, grown in the most exposed area to the north, in C. da Cufurà and C. da Ghirlanda, it was possible to produce a dry white wine with marked mineral notes, aromatic , intense and complex.