Marco De Bartoli Pietranera 2016 1500mL Magnum
Grape: 100% Zibibbo
Ageing potential: 10+ years; this magnum already has 8 years under it’s belt to further evolve. Ready to drink now or can keep a few more!
Serving temperature and food pairing: To serve with crustaceans, fish tartares, oysters, raw fish. Serve at 10-14 °C
Pietranera’s grapes are grown in the north-facing vineyards of Contrada Cufurà and Contrada Ghirlanda, and produce a dry wine with enviable mineral notes that are aromatic, intense and complex. Marco first produced this wine in 1989, the first time such an aromatic, mineral grape variety as Zibibbo could express itself in a dry wine. An innovative wine for Pantelleria, compared to the typical sweet production.
Grape: 100% Zibibbo
Ageing potential: 10+ years; this magnum already has 8 years under it’s belt to further evolve. Ready to drink now or can keep a few more!
Serving temperature and food pairing: To serve with crustaceans, fish tartares, oysters, raw fish. Serve at 10-14 °C
Pietranera’s grapes are grown in the north-facing vineyards of Contrada Cufurà and Contrada Ghirlanda, and produce a dry wine with enviable mineral notes that are aromatic, intense and complex. Marco first produced this wine in 1989, the first time such an aromatic, mineral grape variety as Zibibbo could express itself in a dry wine. An innovative wine for Pantelleria, compared to the typical sweet production.
Grape: 100% Zibibbo
Ageing potential: 10+ years; this magnum already has 8 years under it’s belt to further evolve. Ready to drink now or can keep a few more!
Serving temperature and food pairing: To serve with crustaceans, fish tartares, oysters, raw fish. Serve at 10-14 °C
Pietranera’s grapes are grown in the north-facing vineyards of Contrada Cufurà and Contrada Ghirlanda, and produce a dry wine with enviable mineral notes that are aromatic, intense and complex. Marco first produced this wine in 1989, the first time such an aromatic, mineral grape variety as Zibibbo could express itself in a dry wine. An innovative wine for Pantelleria, compared to the typical sweet production.
Marco de Bartoli worked for the large Marsala firm Cantine Pellegrino before taking over his mother’s estate in 1980. He is credited with single-handedly restoring the image of Marsala both within Italy and more recently internationally through his dedication to producing a ‘real’ Marsala of highest quality and concentration. He passed away in 2011 and his sons now run the business, which has expanded to include vineyards on the island of Pantelleria.