Pietranera wine - 2023

Marco De Bartoli

In the warm, volcanic land of the island of Pantelleria, an aromatic symphony of flavors that the Pietranera wine encloses within itself explodes. This dry Zibibbo is a real portrait of the Pantesco terroir, offering a unique taste experience. Its notes of yellow flowers and citrus, accompanied by a marine sapidity, make it the ideal companion for fish tartare, seafood risotto, sushi and sashimi, but also steamed fish and shellfish.

4 in stock

27,00 (75cl)

  • Done Delivery 1/3 days in Italy. 3/7 days in EU
  • Done 5€ in Italy. Starting from 15€ in EU

Pietranera – Pantelleria white DOC

Originating from over 55-year-old vines that sink their roots into the volcanic soil of Pantelleria, Pietranera expresses all the strength and authenticity of Pantesca nature. The intense and bright straw-yellow color anticipates a typically territorial bouquet that ranges from zagara, apricot, white flowers, and iodine. The taste is sunny and enveloping, alternating in a balanced duet of fresh fruit and toasted almonds, culminating in a finish of considerable persistence. All of this is the result of careful processing that begins with crushing and destemming followed by cold maceration for about 24 hours, spontaneous fermentation at controlled temperature, and finally, aging for 6 months in part in steel vats and in part in oak barrels.

Marco De Bartoli

Producer Marco De Bartoli is a pillar in the world of Italian wine, who has decisively contributed to the revival of Sicilian viticulture. His winery, De Bartoli, was born in 1978 when Marco, with a degree in agronomy and a passion for racing cars, decided to invest in quality wine. Today, his children Josephine, Renato, and Sebastiano have collected their father’s legacy and the wines from the De Bartoli winery reach very high quality peaks. Their Pietranera is a shining example of how a deep knowledge of grapes and territory can give rise to extraordinary wines, becoming indispensable for both novices and long-time enthusiasts.

Their method of working respects the environment, reducing human intervention to the bare minimum and favoring the use of respectful and sustainable agricultural practices. The harvest takes place manually in the first week of September, after which the grapes are destemmed and gently pressed to initiate a cold maceration for about 24 hours. Finally, the must ferments in steel tanks at a controlled temperature, operated by indigenous yeasts.

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