Marco De Bartoli Pietra Nera 2025

Marco De Bartoli Pietra Nera is a dry white wine that reveals the distinctive character of Zibibbo from Pantelleria. First created in 1989 as one of the island’s pioneering dry expressions of the variety, it combines intense aromatics with volcanic minerality, vibrant freshness and a finely structured palate.

Tasting Notes
Bright and fresh in appearance, Pietra Nera offers an expressive nose of citrus, white flowers and ripe orchard fruit, layered with Zibibbo’s characteristic floral perfume. Subtle saline and mineral nuances reflect Pantelleria’s volcanic soils. The palate is dry, lively and beautifully balanced, with crisp acidity supporting a textured, structured mouthfeel. Its aromatic intensity is complemented by a clean, salty finish. Although immediately appealing, the wine’s structure and concentration should allow it to develop additional complexity over the next few years when stored correctly.

Production
The grapes come from the Cufurà and Ghirlanda districts of Pantelleria, where vines grow on steep, terraced volcanic slopes. The vineyards are trained using the traditional alberello pantesco bush-vine method, recognised by UNESCO and maintained through labour-intensive manual cultivation. Zibibbo is harvested by hand in early September, with bunches carefully selected before gentle pressing. Following a 24-hour cold maceration, the clear portion of the must ferments spontaneously with indigenous yeasts in stainless steel. The wine matures for six months between stainless-steel tanks and small barrels, gaining structural complexity while preserving its freshness and dry, mineral profile.

Food & Serving
Serve Pietra Nera well chilled, at approximately 9–11°C. Its saline freshness makes it an excellent match for raw seafood, oysters, crudo and shellfish, while its aromatic character also complements spicy dishes, ceviche, grilled fish and lightly seasoned Mediterranean cuisine. Decanting is not necessary, although opening the bottle 10–15 minutes before serving can allow its floral and mineral aromas to unfold.

Producer
Marco De Bartoli is a highly regarded Sicilian producer known for expressing the distinctive identity of the island’s native grapes and challenging terroirs. Pietra Nera was first introduced in 1989 and helped demonstrate the potential of Pantelleria Zibibbo beyond sweet wines. Produced through heroic viticulture on steep volcanic terraces and using the island’s traditional alberello pantesco method, it stands as a significant expression of Pantelleria’s winemaking heritage.

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