Sicilia Bianco Pietranera Zibbibo
- White
- Zibbibo
Winemaking Information
After being harvested by hand in early September, the fruit is destemmed, gently pressed with a 20mg sulfur addition and then macerated with its skins for approximately 24 hours. After a 48-hour period settling at cool temperatures, fermentation takes places in stainless steel vats with natural yeasts only. The wine then spends 6 months in stainless steel before bottling.
SO2: During winemaking
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Terre Siciliane IGT
Soil Composition: Volcanic
Farming: Organic (certified)
Fun Facts: De Bartoli was the first to bottle a dry white wine from Zibibbo on the island of Pantelleria, where the hot climate and history bred a tradition of sweet, dried-grape-based wine. These alberello-trained Zibibbo vines are farmed organically in poor, but mineral-rich, black volcanic soils hence the name Pietranera or "black stone."
Thanks to importer Louis/Dressner for details above