Integer 2018 - Zibibbo Terre Siciliane I.G.P. - Marco De Bartoli

Integer Zibibbo from famous Sicilian producer Marco De Bartoli is a wine with integrity. De Bartoli has produced this wine in a way that respects the grape, the territory and the traditional way of producing wines in the Marsala region of Sicily. A naturally produced wine made with a minimum of human intervention. A unique and complex, soft and balanced dry white wine with a moscato bouquet.



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Data sheet

ProducerMarco De Bartoli
ClassificationZibibbo Terre Siciliane I.G.P.
Wine styleDry white wine
MaturationAt least 10 months on the lees in old barrels or clay amphoras.
BouquetVery rich in rigorous and clean olfactory scents, dominated by a strong minerality and a Moscato aroma.
TasteComplex and unique, soft and balanced. Long persistence.
Pairs withIt goes perfectly with fish and shellfish preparations. It is excellent with marinated prawns. Serve at 13-16 C.
Alcohol11% Vol.
Volume0,75 l

More info

Marco De Bartoli is based in Marsala in the western part of Sicily. He strongly believes in the viticultural traditions of his territory, rediscovers and nourishes the deep root between the traditional and innovative methods of working the soil and winemaking.

Looking for an excellent quality, combined with the respect for Sicilian wine traditions, De Bartoli chooses native grapes, especially Grillo, cultivated in Sicily since the Phoenician age and main grape of the classic Marsala wine, and Zibibbo, from which he produces both dry and sweet wines.

The Zibbibo vines for Integer Zibibbo grow in the black volcanic soil on terraced slopes at an altitude of 200 m in De Bartoli’s vineyards in Contrada Bukkuram on the island of Pantelleria to the west of Sicily. The vines have an age of more than 60 years and produce only around 2,5 tons of very tasteful grapes per hectare.

The grapes were harvested manually and after a rigorous selection the clusters were gently destemmed and softly pressed followed by the maceration on the skins that last for all the fermentation process using wild yeasts - partly in oak barrels and partly in clay amphorae with no temperature control. After the decanting the wine aged in the same barrels and amphorae, on the lees for circa 10-12 months at room temperature. The wine was bottled without filtering and chemical treatment.

Longevity 5-7 years.


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