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Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Oaknone or neutral

Drinking window

Best 2 to 10 years from vintage.

vintage2 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryMineral-Saline, Long, Volcanic finish

Aroma: volcanic mineral, citrus blossom, wild herbs, fresh apricot

Palate: citrus zest, saline mineral, volcanic stone, herbal finish

Pietra Pumice (pumice stone) is De Bartoli's dry Zibibbo table wine from Pantelleria: made without additions on the volcanic pumice soils, it shows the wild mineral character of the island when Zibibbo is vinified dry and naturally.

What it pairs with

  • Sicilian couscous di pesce (fish couscous) Volcanic mineral and herbal notes from the pumice soils pair with the aromatic spiced fish couscous.More wines for fish →
  • Grilled swordfish with caponata Mineral-saline character and high acidity frame the meaty swordfish and sweet-sour caponata.More wines for fish →
  • Pantelleria pantesca salad (tuna, capers, olives, tomato) The wine's volcanic mineral and herbal character mirrors the island's signature salad.More wines for tuna →

With cheese

Pecorino Siciliano Our pick Pecorino Siciliano is sweet with strong pasture notes when young, spicier with age. A dry Pantelleria Zibibbo, saline and citrusy with wild herbs and high acidity, cuts the fat and meets those pasture notes.

How to serve Marco De Bartoli Pietra Pumice

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. Pair with. Sicilian couscous di pesce (fish couscous), Grilled swordfish with caponata, Pantelleria pantesca salad (tuna, capers, olives, tomato). Match the wine's structure to the dish's fat and salt.

History

Pietra Pumice was introduced to show the dry potential of Zibibbo on Pantelleria's distinctive pumice volcanic soils. Farmed without additions under the De Bartoli minimal-intervention philosophy, the wine reveals the wild mineral character of the island entirely different from its sweet incarnation in Ben Rye or Sole d'Agosto.

  1. 2005First Pietra Pumice vintage; dry Zibibbo from Pantelleria established as a serious proposition

Facts

Producer
Marco De Bartoli - Bukkuram (Pantelleria) · visiting guide
Grapes
Zibibbo
Classification
Terre Siciliane IGT
Oak
No oak; stainless steel; no sulphur; no fining
ABV
12.0%
Price
€20-35 at retail
Drinking window
2-10 from vintage
First vintage
2005

Frequently asked about Marco De Bartoli Pietra Pumice

What does Marco De Bartoli Pietra Pumice taste like?

On the nose, volcanic mineral, citrus blossom, wild herbs, fresh apricot. On the palate, citrus zest, saline mineral, volcanic stone, herbal finish. Structurally medium-bodied, low tannins, high acidity with a mineral-saline, long, volcanic finish. Pietra Pumice (pumice stone) is De Bartoli's dry Zibibbo table wine from Pantelleria: made without additions on the volcanic pumice soils, it shows the wild mineral character of the island when Zibibbo is vinified dry and naturally.

When should I drink Marco De Bartoli Pietra Pumice?

Drink 2-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Marco De Bartoli Pietra Pumice?

Sicilian couscous di pesce (fish couscous) is the canonical pairing. Other strong matches include Grilled swordfish with caponata and Pantelleria pantesca salad (tuna, capers, olives, tomato). Volcanic mineral and herbal notes from the pumice soils pair with the aromatic spiced fish couscous.

What grapes are in Marco De Bartoli Pietra Pumice?

The blend is Zibibbo. The wine is classified as Terre Siciliane IGT.

Tags

dry hidden gem high acid medium body medium term mood contemplative mood funky occasion dinner party occasion summer old world pairs with oily fish pairs with shellfish pairs with white fish price trade up still white zibibbo

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