In 1989, Marco crafted the first dry whites made from Zibibbo grapes the world had ever seen. It was a bold move; traditionally this grape was harvested exclusively for dessert wine, but Marco believed in its potential as a dry wine due to the grape's complexity and fortitude. Called Pietranera (black rock) because of the mineral-rich black volcanic soils on which the grapes grow, Marco planted his alberello trained vines on terraced slopes in Contrada Cufurà, Pantelleria. After a rigorous manual selection of the clusters, the grapes are gently pressed and macerated in stainless steel tanks; it ages a further 6 months in steel before going to bottle. Intense pale yellow in the glass, the nose is complex with aromas of citrus, flowers, sage and capers. The palate is quite balanced, dry, and elegant, with notes of stone fruit, gardenia, orange water and grapefruit, with a touch of almond.