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Zibibbo De Bartoli Integer 2023
Zibibbo De Bartoli Integer 2023
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De Bartoli's Zibibbo 'Integer' is produced from the eponymous grape variety, trained as a bush vine (alberello pantesco). The vineyard is not subjected to any chemical soil fertilization or weed control; phytosanitary treatments are drastically reduced, using minimal doses of copper and sulfur. Yield per vine is moderate, and the bunches are hand-picked, harvested in small crates and transported quickly between the vineyard and the cellar. After meticulous manual selection of the bunches, the grapes are destemmed and delicately pressed to initiate spontaneous fermentation of a small portion of the mass in used barrels with the skins (red vinification) using indigenous yeasts, without pumping over or punching down, for approximately 10 days, respecting the natural fermentation process. The remainder ferments in terracotta amphorae and macerates on the skins for several months. Both alcoholic and malolactic fermentation are carried out and the fermentation temperature is not affected.
In summary
Awards & Recognition
91/100
How to taste it
Visual tasting
Orange Wine.
Olfactory tasting
Broad and aromatic.
Taste tasting
Explosive and rich, the longer you leave it in the glass the more it will have to say.
What to pair wine with Zibibbo De Bartoli Integer 2023
De Bartoli's Zibibbo 'Integer' is recommended as a meditation wine.
Contains sulfites.
De Bartoli's Zibibbo 'Integer' is a 100% alberello pantesco zibibbo, a farming practice declared a UNESCO World Heritage Site on November 26, 2014, which originated between 35 and over 50 years ago in the Contrada Bukkuram area of Pantelleria. The yield per hectare is 25 quintals, harvested in the first ten days of October. After a manual selection of the native grapes, the bunches are destemmed and macerated throughout the fermentation period using indigenous yeasts, without pumping over or punching down, in open vats and amphorae at an uncontrolled temperature. After racking, it ages for approximately a year in the same barrels and amphorae in the presence of its own fine lees at room temperature. The wine is bottled unfiltered and unstabilized, as it is clarified by natural sedimentation, and sulfites are added.
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