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Marco De Bartoli, Zibibbo a Pantelleria

Marco de Bartoli shows us his cellar and vineyards in Pantelleria, Sicily. Learn about a unique grape done in a dry or sweet passito style. To begin with, in Pantelleria we grow only Zibibbo. We have around 5 ha, partly here around Bukkuram, and on the other side. In its core this area here, that you see here around Bukkuram is all about Zibibbo for passito wines. Our winery was born because of passito wines. Marco came here in the 80s. He fall in love with this forgotten DOC when he came here. He learnt all the farming techniques and traditional local vilification methods, that we follow also today. For example here you can see aging in oak. The vineyards have south-west exposure, with sun shinning until the sunset comes. So it is very hot on this plain, so it is easy to have appassimento (drying of the grapes), as we do today and as they did in the past. Pietra Nera wine is always made of 100% Zibibbo, but it is a dry white wine, which was born in mid-90s. Marco was the first in Pantelleria. Even if Zibibbo grape has a lot of sugars, taking into account grape typicity and hot climate, why not producing dry wine, using correct techniques and great attention. Starting by experimenting, he managed to do it. At the same time we also produce traditional types of wine, but in less quantities. Wine called Integer Zibibbo from Pantelleria. Natural wine. The grapes are picked a bit in advance. In addition, it is important to pay attention and take care of the vine. We pick up the first part of grapes, and it is t the second part in September that is more important. And this second part is traditionally used to make this wine. There is a word in the local dialogue for this second part of the grapes being picked up. So the grapes are picked in a second moment do not have the same level of sugar like early August grapes. The grapes have already reached the highest level of sugar content. It is suitable to make this dry wine. We make sure by our work in the vineyard that the vine produces two harvests, which can actually be done with other grapes too. It is just the second time the vine has grapes maturing, extra gapes naturally produced, which you help to grow. Initially if something was wrong with the first harvest, people could in theory use the second harvest. Terracotta amfora is chosen on purpose. It is similar to oak in the sense that it lets the wine breath, but it does not give any oak flavors. So the wine is as it is. And we do not put anything inside. All is natural. It is a white wine, but it had maturation. Maturation lasts for 15-20 days. After that, we open the lead, take the skins away and we leave it. We also do bâtonnage. We keep wine in amfora for 10-15 days to develop aromas. When we bottle, we do not do anything, just decanter. So the wine is naturally hazy. You will see when you try. We keep it 1 year in amfora. So it is a natural wine. We have risks. With our 13.000 bt. production of Pietra Nera wine I showed you before, this wine we produce only 3.000-4.000 bt. It is a natural wine, in amfora. It is risky. It is ...grandfather's wine. This is wine is very special. Zibibbo is an aromatic grape variety, compared to Grillo. Grillo, in its turn, has a lot of body, but it is less aromatic. Every vintage is different, you pick what you need and play with it. However, with 13.000 bt. production, it is obvious we have to make sure we deliver this quantity, even if harvest is different every year. Seasonality is key. Every harvest is different. It is impossible to assume it is going to be the same. The soil here is volcanic. The soil has just been touched. The strong wind dries the soil, but this year has been rainy enough. Zibibbo vines have very deep roots. The vine is adapted to the conditions we have here. Dry, windy and volcanic. We have to take care of the vine in the right way, but it grows well here, the soil is nutritious. It is naturally nutritious with sulfites. We are very lucky. Guaranteed to have winning products, because it is the nature itself that gave us this award. For more information and bookings: www.rimessaroscioli.com www.roscioli.com FOLLOW US / SEGUICI Like us on Facebook -   / rimessaroscioli   Follow us on Instagram -   / 96019762   Learn about our Wine Club - http://www.winetastingrome.com/wine-club