Marco De Bartoli
Pietra Nera 2024
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Zibibbo |
| Aging | Ageing: 2/3 in stainless steel tanks for 6 months and 1/3 in barrique. |
Description
What kind of wine it is
Pietranera by Marco De Bartoli is a dry white wine that expresses the essence of Zibibbo grown in Pantelleria, within the context of Terre Siciliane. Spontaneously fermented with indigenous yeasts, it develops a distinctly aromatic and mineral profile. On the palate, it reveals an excellent balance between freshness and structure, offering a clean and vibrant sip, ideal for accompanying raw seafood, oysters, and spicy dishes.
Where it comes from
The vineyards are located in the Cufurà and Ghirlanda districts, on steep hillside terraces. The vines are cultivated using the alberello pantesco method, a practice recognised by UNESCO that requires the typical manual interventions of heroic viticulture. The volcanic soils give the wine a pronounced savoury character. A density of 2,500 vines and a limited yield ensure rigorous selection, guaranteeing a high aromatic concentration of the raw material.
How it is produced
The manual harvest with bunch selection takes place in the first days of September. After destemming and gentle pressing, the grapes undergo a cold maceration for twenty-four hours. This is followed by soft pressing and settling of the must at low temperature. Only the clear fraction starts fermentation in steel. The six-month maturation takes place between steel tanks and small barrels, giving the wine an elegant structural complexity while maintaining its natural freshness and dry profile.
History and Curiosities
Born in 1989 as the first dry Zibibbo from Pantelleria, Pietranera by Marco De Bartoli represents an extraordinary oenological insight. The result of heroic viticulture practised on steep volcanic terraces in the Cufurà and Ghirlanda districts, this wine enhances the authentic vocation of the territory. The grapes are grown using the traditional alberello pantesco method, a UNESCO heritage, ensuring an intense and complex aromatic profile. The 2024 vintage continues this journey, celebrating the passion of a family devoted to excellence.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1980
- Oenologist: Renato e Sebastiano De Bartoli
- Bottles produced: 250.000
- Hectares: 25
Marco De Bartoli has signs of these every day fights, but he has won against all odds, with the tenacious, stubborn conviction of being right, and in order to demonstrate it, he speaks a lot, as it is common in Sicily, not to speak about himself, but to allow me to drink: here it is his greatest evidence.
Today he has a family of which he is proud of: Renato and Sebastiano, sons, are quite adults, while Josephine, the younger daughter, inherited the name of his great-grandmother, of French origins. Read more
| Name | Marco De Bartoli Pietra Nera 2024 |
|---|---|
| Type | White still aromatic |
| Denomination | Terre Siciliane IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Story | History and Curiosities Born in 1989 as the first dry Zibibbo from Pantelleria, Pietranera by Marco De Bartoli represents an extraordinary oenological insight. The result of heroic viticulture practised on steep volcanic terraces in the Cufurà and Ghirlanda districts, this wine enhances the authentic vocation of the territory. The grapes are grown using the traditional alberello pantesco method, a UNESCO heritage, ensuring an intense and complex aromatic profile. The 2024 vintage continues this journey, celebrating the passion of a family devoted to excellence. |
| Origin | Island of Pantelleria (Cufurà district and Ghirlanda district) |
| Soil composition | Terraced hills, volcanic. |
| Cultivation system | Alberello pantesco |
| Plants per hectare | 2500 |
| Yield per hectare | 50 quintals per hectare |
| Harvest | First ten days of September |
| Production technique | Vendemmia manuale; diraspatura e pigiatura soffice; macerazione a freddo; fermentazione in vasche d’acciaio a temperatura controllata con lieviti indigeni; affinamento in vasca d’acciaio e in barrique |
| Wine making | Destemming and gentle crushing; cold maceration for about 24 hours; gentle pressing; must settling at low temperature for 48 hours; fermentation in stainless steel tanks at controlled temperature with indigenous yeasts; maturation 2/3 in stainless steel tanks for 6 months and 1/3 in barrique. |
| Aging | Ageing: 2/3 in stainless steel tanks for 6 months and 1/3 in barrique. |
| Allergens | Contains sulphites |