An untamed nature, perhaps “gruff” like Marco. But from that nature, he was the first to understand that by vinifying Zibibbo grapes, cultivated in the most north-facing area, in C. da Cufurà and C. da Ghirlanda, it was possible to produce a dry white wine with distinct mineral notes, aromatic, intense, and complex.
C.da Cufurà and C.da Ghirlanda, Pantelleria Island
12.5% vol.
1989
Over 60 years
Volcanic, terraced hillside.
Training system: Pantelleria bush vine. 2,500 vines per hectare.
First week of September.
After a rigorous manual selection of the bunches, the grapes are destemmed and gently pressed to initiate cold maceration for about 24 hours. Following soft pressing, the must, at low temperature, decants for 48 hours. The clarified portion then undergoes fermentation with indigenous yeasts in stainless steel tanks at controlled temperatures.
9 months in stainless steel tanks.
In Pantelleria, Zibibbo has always been synonymous with sweet wine. The Pietranera was created to do exactly the opposite.
The vineyards are north-facing, where the sun is less intense and the wind has a greater impact, slowing down ripening and preserving an unexpected freshness for such an extreme island. This is where a dry, taut, almost sharp Zibibbo takes shape, far from any idea of softness.
The name recalls the island’s volcanic rock, obsidian and basalt, which is not just scenery, but an active part of the wine. Vinification in stainless steel eliminates any mediation, allowing the grape variety to emerge in its most direct form.
The label also follows this logic: dark and textured, it evokes the image of the black island, shaped by the volcano and the wind. Pietranera is thus a Zibibbo that does not seek concentration, but tension. A wine born on an island of sun, but defined by shadow 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
