Winery Marco de BartoliInteger Zibibbo
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Integer Zibibbo from the Winery Marco de Bartoli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Integer Zibibbo of Winery Marco de Bartoli in the region of Sicile is a powerful.
Wine flavors and olphactive analysis
On the nose the Integer Zibibbo of Winery Marco de Bartoli in the region of Sicile often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Integer Zibibbo
Pairings that work perfectly with Integer Zibibbo
Original food and wine pairings with Integer Zibibbo
The Integer Zibibbo of Winery Marco de Bartoli matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pasta with shrimp, quiche without pastry, courgette and blue cheese or roasted bananas with cured ham.
Details and technical informations about Winery Marco de Bartoli's Integer Zibibbo.
Discover the grape variety: Prunelard
Prunelard noir is a grape variety that originated in France (Tarn). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The Prunelard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Integer Zibibbo from Winery Marco de Bartoli are 2018, 2019, 2009, 2017 and 2016.
Informations about the Winery Marco de Bartoli
The Winery Marco de Bartoli is one of of the world's great estates. It offers 33 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
News related to this wine
The Rully appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...
The Irancy appellation seen by Nicolas Ferrari
Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
The word of the wine: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
