Dry Zibibbo from the island of Pantelleria may seem like a contradiction—until you taste Pietranera. Marco De Bartoli was the first to imagine that Zibibbo, traditionally reserved for sweet wines, could express itself dry, mineral, and precise. Grown on the north-facing slopes of Contrada Cufurà and Contrada Ghirlanda, the grapes are hand-harvested and vinified in steel, with a brief rest in both tank and old barrique. The result is a deeply aromatic wine, bursting with citrus peel, orange blossom, and wild herbs, anchored by salty minerality and a gently bitter finish. A singular island white: sun-soaked yet restrained, floral yet stony, and endlessly versatile at the table. Pair it with crudo, grilled shellfish, or even a plate of couscous alla Trapanese.