- white still, dry
- IGP Terre Siciliane, Italy
- Marco De Bartoli
- 1293 UAH, 1032 UAH, 907 UAH, 868 UAH
- not available
Pietra Nera is a 100% Zibibbo from 60 years old vines growing on volcanic terraced slopes of Pantelleria. The grapes are picked by hand. After a rigorous manual selection of the clusters, they are destemmed, gently pressed and macerated at a controlled temperature for approximately 24 hours. After the soft pressing, the must decants at a low temperature for 48 hours. The limpid run starts fermenting with wild yeasts in stainless steel vats. Aged for 6 months in stainless steel vats. 20,000 bottles were produced.
4.10 / 5.0·750 ml·@Garage · Jura contre l'humanité
Over time Pietra Nera got rid of all the funkiness and became cleanly beautiful. Pear candy, mint, ice cream and sea pebbles. Almost perfectly balanced, wonderfully structured and delicious. The aftertaste is long and flavourful.
Wine #3 on Jura contre l'humanité event.
4.10 / 5.0·750 ml·@Home
This wine impressed me when I tasted it for the first time a year ago. So I was afraid to taste it again, because I wanted it to always stay magnificent in my memory. But… here I am with a glass of Pietra Nera. Pickles, apples and sea breeze - this is how it starts. Then it opens up more, revealing ginger, white plum and rose petals. Light, well balanced with long and evolving and flavourful finish - citrus, green apple with saline notes. Was not disappointed.
4.20 / 5.0·750 ml
Love at the first sniff. Clean style and sophisticated Zibibbo from Marco De Bartoli. It is fruity, but now overwhelming, salty as pebbles on the sea shore, and cheesy (in a very good way). Perfectly balanced, elegant with long finish and flavours of salt and white fruits. You just take a bottle and can't stop enjoying it until it's over.
Marco De Bartoli
Marco de Bartoli is a name synonymous with innovation and reverence in Sicilian winemaking, particularly noted for reviving the island's traditional and noble wine, Marsala. Born into a family of esteemed Marsala producers, Marco chose a path less traveled in the late 20th century. He focused on quality and traditional methods at a time when Marsala's reputation was dwindling due to industrial production. His dedication led to the establishment of his winery in the 1970s in the western part of Sicily near the historic town of Marsala.
De Bartoli championed the use of the indigenous Grillo grape, insisting on meticulous vineyard management and reduced yields to produce concentrated, flavorful grapes. His methods included the revival of the solera system and aging in oak barrels, enhancing the complexity and depth of his wines. His commitment wasn't limited to Marsala; he also produced outstanding still wines, notably from the Zibibbo grape in the tiny island of Pantelleria.
The estate, now run by Marco's children, continues his legacy of artisanal production and strict adherence to quality. It's a standard bearer for organic farming in the region, ensuring that each bottle reflects the pure expression of the land and its history.
Marco's influence extends beyond his own vineyards. He is widely credited with inspiring a new generation of Sicilian winemakers dedicated to quality and authenticity. His vision and passion redefined Sicilian wine, establishing a legacy of excellence and innovation that endures in the region's wine industry today. His commitment to tradition, combined with a willingness to innovate, has made Marco de Bartoli's name synonymous with the finest wines of Sicily.