|Composition of the land
||Volcanic, terraced slopes.
||Pantellerian alberello (gobelet or head training system).
||Manual, first week of September.
||After a rigorous 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, always at controlled temperature, in stainless steel vats.
||6 months in stainless steel vats.
||To combine with crustaceans, fish tartares, oysters, raw fish.
||Price Marco de Bartoli Pietranera 2014 € 21.80