100% Zibibbo. De Bartoli was the first to bottle a dry-fermented Zibibbo on the island of Pantelleria, where the hot climate and history bred a tradition of sweet, dried-grape-based wine. To do this, in the 1980's Marco acquired a 3-hectare plot of Zibibbo vines planted in 1957 on north-facing terraces at 350 meters in elevation in the Cufurà district, a cooler, more shaded location more suitable to dry-wine growing (as opposed to the warmer Bukkuram-district vines from which De Bartoli makes its two passito wines). The making of dry Zibibbo was a natural evolution, in keeping with De Bartoli's trajectory in Marsala on mainland Sicity, where Grillo-based dry whites joined their more tradtional Marsala wine line-up in the 1990's.
These 60-year-old, alberello-trained Zibibbo vines are farmed organically, in poor but mineral-rich, black volcanic soils (hence the name Pietranera or "black stone"). After the harvest by hand in early September, the fruit is destemmed, gently pressed and then macerated with its skins for approximately 24 hours. After a 48-hour setting 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; total sulfur is a moderate 40 mg/liter.
Pietranera was first bottled in 1989. It is classified as IGT Terre Siciliane.