100% Zibibbo. De Bartoli was the first to make a dry Zibibbo on the island of Pantelleria, where the hot climate and ancient viticultural history engendered a tradition of sweet, dried-grape-based passito wines. De Bartoli acquired 3 ha. of Zibibbo planted in the 1950s on north-facing terraces at 350 m. in the contradas of Cufurà and Ghirlanda: cooler microclimates more suitable to dry-wine growing than De Bartoli's Bukkuram-district vines from which it makes its two passitos. These old bush vines are farmed organically and grow in poor, mineral-rich, black volcanic soils, hence the name Pietranera or "black stone". The bunches are harvested by hand, destemmed and macerated for up to 24 hours. Fermentation is spontaneous with native yeasts in stainless steel tanks. The wine is aged for 9 months in steel and is bottled as an IGT Terre Siciliane.