INTEGER©: whole grape variety, whole territory
Wines integrated in the territory
through traditional experimentation. From the Latin word integer, that means whole, these wines are made exclusively from local varieties that
have found in our territories their natural environment. Totally respecting our terroir, we have limited human intervention, avoiding any chemical, physical and mechanical treatment. Fostering their integrity, we worked avoiding any chemical fertilization or weeding in the vineyard, reducing dramatically phytosanitary treatments, only using small doses of sulphur and copper, lowering yield per hectare, selecting manually each single cluster, harvesting manually and collecting grapes in small baskets, with a shorter travel time from vineyard to cellar; we worked with natural sedimentation, spontaneous fermentation, operated by wild yeasts, in old barrels and clay amphoras, with a maceration on the skins (red wine-making process, without pumping over or punching down); both alcoholic and malolactic fermentation were completed in an environment where temperature is indirectly controlled; aging of at least 10 months on the lees; no sulfites added; no treatment or correction; no refrigeration, nor filtration. These are the aging phases of INTEGER wines, up to a complete maturity and stability.
How and when INTEGER Zibibbo.
Serve and store at 13-16 °C (55-61 °F). We leave the consumer the matching he/she prefers.
2,500 Zibibbo vines per hectare, originally planted between 35 and 50 years ago in Contrada Bukkuram, Pantelleria, on volcanic, terraced slopes, as low, free-standing bushes trained with the “vite ad alberello” system, declared by the UNESCO World Heritage agricultural practice on November 26th 2014. The yields are of 2.5 tons per hectare, picked the first ten days of October. After a manual selection of the indigenous grapes, the clusters are gently destemmed, to start a maceration that lasts for all the fermentation process, with wild yeasts, without any pumping over and punching down, in open vats and clay amphorae, and with no control on temperature. After the racking, the wine ages in the same barrels and amphorae, on the lees for a year circa, at room temperature. The wine is bottled without filtering and fining, as it gets clear through natural decanting, and is sulfites free as well.