Marco de Bartoli Pietranera Bianca

75 cl / 11.5% Vol

Write a review

Made from 100% Zibibbo grapes (also known as Moscatel of Alexandria) which are grown in black volcanic soil on the Island of Pantelleria. The result is a rich, concentrated and complex wine.

See product details

Marco de Bartoli Pietranera Bianca

€35.00

Ex Tax: €28.46

Notify me when available

Delivery Information

We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.

Security

Product Details

Tasting Notes from Celtic Whiskey Shop and Wines on the Green

Nose Aromas of citrus, smoke and salt on the nose

Palate Rich and concentrated wine with a complex, and aromatic intensity

Colour Pale Lemon

Fact Sheet

Fluid 75 cl

Grape Variety 100% Zibibbo

Alcohol % 11.5%

Style Dry, medium bodied

Estate/Producer Marco de Bartoli

Country Italy

Region/AOC Sicily

Vintage 2015

Making Techniques Fermentation in stainless steel vats of 50 hl at a controlled temperature, with wild yeasts. Two-thirds of the wine is aged for 6 months in stainless steel vats, while one-third ferments in French oak barrels for the same time period.

Closure Cork

Cellaring/Ageing Potential Drink now-2020

Awards and/or Press Quotes

James Suckling 88 Points

FAQs

What style of wine goes with dark chocolate?

Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.

Why are style wines not vegan?

Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.