INTEGER©: integral in the grape variety and the territory.
Wines integrated into the territory through traditional experimentation. From the Latin integer, meaning whole or complete, these wines, made only with native grape varieties, find their natural habitat in our territories, having been acclimatized for millennia.
In total respect of the terroir, we have limited human intervention, avoiding any chemical, physical, or mechanical treatments, as well as all conventional forcing practices.
Contrada Bukkuram, Pantelleria Island (TP), 200 m a.s.l., southwest exposure.
12.50% ABV
2006
Over 60 years
Total SO₂: 21 mg/l (no added sulfites)
Residual sugars: 1.4 g/l
Total acidity: 4.14 g/l
pH: 3.86
Volcanic, terraced hillside.
Training system: Pantelleria bush vine; 2,500 vines per hectare.
The vineyard is not subjected to any chemical fertilization; minimal doses of copper and sulfur are drastically reduced. Yield per plant is moderate, grape selection is manual, with harvesting in small crates and short distances between vineyard and cellar.
The grapes, harvested during the first ten days of October in Pantelleria, are the so-called “sganguna” or secondary clusters, meaning the late-forming clusters from the secondary shoots. These are not available every year, as they do not reach maturity in particularly humid and rainy vintages.
Yield per hectare (Q): 25.
After rigorous manual selection of the grape clusters, the grapes are destemmed and gently pressed to initiate spontaneous fermentation in 330lt unglazed terracotta amphorae, on the skins, using indigenous yeasts, without pump-overs or punch-downs, for approximately two weeks, respecting natural fermentation times. Once the skins are removed at the end of fermentation, the wine continues its evolution in amphora for about 10 months in contact with fine lees. Bottled without refrigeration, unfined, unfiltered.
Number of bottles produced: 7,000
Integer Zibibbo is born in Pantelleria as a natural evolution of the idea of “integral,” applied to a grape variety traditionally associated with sweetness. Here, however, Zibibbo is taken in an opposite direction, seeking a more essential and rigorous form.
Fermentation and maceration occur entirely in amphora, in contact with the skins, allowing the wine to develop without corrective interventions. The bottle tells the story of its connection to the territory: the shoulder is soft and rounded, recalling the shape of the dammusi, the lava stone architectures that define the landscape of Pantelleria. In the glass, the wine surprises. The aromas recall classic Zibibbo, but the palate is dry, saline, almost austere.
As with the entire Integer line, the sediment is an integral part of the wine: you can gently shake the bottle to resuspend it for a fuller and more uniform drinking experience, or pour carefully for a clearer and more progressive reading. An essential, radical wine, deeply connected to the island’s rock and wind.
12 HA
medium-textured sandy-limestone, flat
alberello and Guyot-trained vertical shoot positioning; 3,500 vines per hectare.
manual in small crates, during the final weeks of September.
Manual selection of grapes, soft pressing, natural sedimentation, traditional fermentation in oak and chestnut barrels at room temperature.
Aging in oak and chestnut barrels with the addition of 5% younger wine each year, using the traditional perpetual method.
8.600
