||Island of Pantelleria, and Contrada Samperi (TP)
||Altitude: 350 m. (about 1,150 ft) a.l.m.
|Composition of the land
||Volcanic, terraced slopes in Pantelleria, sandy loam, level land in Marsala.
||Pantellerian alberello (gobelet or head training system), single Guyot in Marsala.
|Yield x hectare
||5 tons in Pantelleria, 6 tons in Marsala.
||Zibibbo, second week of September, Grillo, first week of September. From the roots of Pietranera and Grappoli del Grillo, after a careful manual selection of the clusters, these are destemmed, gently pressed and macerated at controlled temperature for approximately 24 hours.
||After the soft pressing, the must decants at low temperature for 48 hours. The limpid run starts fermenting with wild yeasts, at controlled temperature, in stainless steel tanks.
||7 months in stainless steel tanks, on its own lees.
||Drink it with marinated seafood, flavored pasta dishes, vegetable soups, and fish cooked in many ways.
||Price De Bartoli Sole e Vento 2016 € 13.90