Integer Zibibbo Marco de Bartoli Sicilia DOC 2019
INTEGER©: integral in grape variety and territory
Wines integrated into the territory through experimentation in key
traditional. From the Latin
, meaning integer, these wines made only from native grape varieties find their natural habitatin our territories, as they have been acclimated for millennia. In total respect for the terroir, we have limited man’s intervention, avoiding any chemical, physical, mechanical treatment as well as all conventional forcing practices: no chemical fertilization of the soil, no weed control treatments, drastically reduced phytosanitary treatments, minimal use of copper and sulfur, moderate yield per plant, manual selection of bunches, manual harvesting in small crates, short transport between vineyard and winery to follow with natural settling, spontaneous fermentation in the presence of skins, by indigenous yeasts, without pumping over or punching down, respect for natural fermentation times, operated in used barrels and open terracotta amphorae, alcoholic and malolactic fermentation carried out, unconditioned fermentation temperature, aging at least 10 months on fine lees kept in suspension, none dose of added sulfur, No treatment or correction, no refrigeration and filtration. INTEGER wines are mature when they reach their natural stability.
How and when to INTEGER Zibibbo.
Serve and store at 13-16 °C. Gastronomic choice is left to the consumer without conditioning
Denomination: Zibibbo Terre Siciliane IGP
Variety: 100% Zibibbo
Alcohol content (% Vol): 11
Territory: Contrada Bukkuram, Pantelleria Island (TP), 200 m a.s.l., southwest exposure
Vineyard area (ha): 5
Vineyard age: over 60 years old
Soil: volcanic, terraced hillside
Training system: Pantelleria sapling, 2,500 vines per hectare
The vineyard is not subjected to any chemical soil fertilization or weed control treatment; phytosanitary treatments are drastically reduced, using minimal doses of copper and sulfur. The yield per plant is moderate, the bunches are selected by hand, harvested in small crates and with short trips between vineyard and winery
Acidity: 5.70 Residual sugars: < 1.0 pH: 3.55 Total SO2: 17 mg/l (without added sulfur)
Harvest: Strictly by hand is carried out between the last week of August and the first week of September.
Yield per hectare (q): 25