Integer Zibibbo Marco de Bartoli Sicilia DOC 2019

Integer Zibibbo Marco de Bartoli Sicilia DOC 2019

INTEGER ©: integral in the vine and in the territory
Wines integrated into the territory through key experimentation
traditional. From the Latin integer, i.e. intact, these wines made only with native vines find their natural habitat in our territories, as they have been acclimatized for millennia. In total respect of the terroir, we have limited human intervention, avoiding any chemical, physical, mechanical treatment as well as all those conventional forcing practices: no chemical fertilization of the soil, no weeding treatment, drastically reduced phytosanitary treatments, minimal use of copper and sulfur, moderate yield per plant, manual selection of the bunches, manual harvest in small crates, short transport between the vineyard and the cellar to follow with natural decantation, spontaneous fermentation in the presence of skins, by indigenous yeasts, without pumping over no punching down, respect for the natural fermentation times, carried out in used barrels and open terracotta amphorae, alcoholic and malolactic fermentation carried out, unconditioned fermentation temperature, aging of at least 10 months on the fine lees held in suspension, no dose of added sulfur, no treatment or correction, no refrigeration and filtration. INTEGER wines are ripe when their natural stability is reached.

How and when INTEGER Zibibbo.
Serve and store at 13-16 ° C. The gastronomic choice is left to the consumer without conditioning

Denomination: Zibibbo Terre Siciliane IGP

Variety: Zibibbo 100%

Alcoholic degree (% Vol): 11

Territory: Contrada Bukkuram, Pantelleria Island (TP), 200 m a.s.l., south-west facing

Vineyard area (ha): 5
Vineyard age: over 60 years
Terrain: volcanic, terraced hills
Training system: Pantelleria sapling, 2,500 plants per hectare

The vineyard is not subjected to any chemical fertilization of the soil and to any weeding treatment; phytosanitary treatments are drastically reduced, using minimal doses of copper and sulfur. The yield per plant is moderate, the selection of the bunches is manual, collected in small crates and with short journeys between the vineyard and the cellar

Acidity: 5.70 Residual sugars: <1.0 pH: 3.55 Total SO2: 17 mg / l (without added sulfur)

Harvest: Strictly manual, it takes place between the last week of August and the first of September.

Yield per hectare (q): 25