{"id":2797,"date":"2026-03-11T08:35:19","date_gmt":"2026-03-11T08:35:19","guid":{"rendered":"https:\/\/marcodebartoli.it\/vino\/integer-zibibbo\/"},"modified":"2026-10-14T12:33:07","modified_gmt":"2026-10-14T12:33:07","slug":"integer-zibibbo","status":"publish","type":"vino","link":"https:\/\/marcodebartoli.it\/en\/vino\/integer-zibibbo\/","title":{"rendered":"INTEGER Zibibbo"},"content":{"rendered":"\t\t
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INTEGER\u00a9 Zibibbo<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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Zibibbo Terre Siciliane IGP<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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100% Zibibbo<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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INTEGER\u00a9: integral in the grape variety and the territory.<\/strong>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.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tContrada Bukkuram, Pantelleria Island (TP), 200 m a.s.l., southwest exposure.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tOver 60 years\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Details<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tANALYTICAL DATA\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tTotal SO\u2082:<\/b> 21 mg\/l (no added sulfites)\n
Residual sugars:<\/b> 1.4 g\/l\n
Total acidity:<\/b> 4.14 g\/l\n
pH:<\/b> 3.86\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tVolcanic, terraced hillside.
Training system:<\/b> 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.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe grapes, harvested during the first ten days of October in Pantelleria, are the so-called \u201csganguna\u201d 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.\n
Yield per hectare (Q)<\/b>: 25.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tAfter 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<\/b>: 7,000\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Curiosity<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Integer Zibibbo<\/strong> is born in Pantelleria as a natural evolution of the idea of \u201cintegral,\u201d 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.<\/p>

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.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Bukkuram<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Pantelleria<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tThe estate is located in the Bukkuram district, on the island of Pantelleria. It is here that Marco De Bartoli chose to establish his second winery within an eighteenth-century dammuso, surrounded by approximately five hectares of vineyard at two hundred meters above sea level. Around it, the Zibibbo cultivated with the Pantellerian alberello system tells the deep connection between the island, its landscape, and an agricultural tradition passed down from generation to generation.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Other wines<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAll Pantelleria wines<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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