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Structure
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 in the header is our own.
In the glass
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. -
Grilled swordfish with caponata
Mineral-saline character and high acidity frame the meaty swordfish and sweet-sour caponata. -
Pantelleria pantesca salad (tuna, capers, olives, tomato)
The wine's volcanic mineral and herbal character mirrors the island's signature salad.
How to serve Marco De Bartoli Pietra Pumice
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- 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.
- 2005: First 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.
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