Passito Pantelleria Ben Rye Ben Ryè 2016 presents a very intense bouquet with notes of raisins: apricot and candied orange peels. On the palate, it offers its proverbial and extraordinary freshness that balances the sweetness. The Passito di Pantelleria Donnafugata Ben Rye is a sweet and intense wine that represents the maximum expression of the territory of Pantelleria. Its main characteristic is the intense and complex aroma of dried fruit, honey and raisins, which perfectly complements the sweet and enveloping flavor. The Passito di Pantelleria Donnafugata Ben Rye is made exclusively from Zibibbo grapes, cultivated on the island of Pantelleria, which are sun-dried for about three weeks. This natural drying process gives the wine a unique structure, rich in aromas and flavors. It is perfect to enjoy at the end of a meal, accompanying desserts based on dried fruit or dark chocolate. Furthermore, it is ideal for pairing with aged cheeses and foie gras. It is presented in an elegant boxed package of 75 cl, perfect for a gift or an important dinner. DENOMINATION: Natural sweet white - Passito di Pantelleria Doc. GRAPES: Zibibbo (Moscato). PRODUCTION AREA: Island of Pantelleria (south-western Sicily); districts: Khamma, Mulini, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia. SOILS: Altitude from 20 to 400 m above sea level; orography: complex, typically volcanic, with cultivated land mainly on terraces. Soils: sandy from volcanic origin with sub-acid or neutral reaction; deep and fertile, well-endowed with minerals. VINEYARD: The vines are cultivated within basins, in low bush-trained style. The bush-trained vine of Pantelleria has been registered in the UNESCO World Heritage List as a “creative and sustainable” practice. Plant density of 2,500 plants/hectare with a yield of about 40-50 quintals/hectare. The average age of the vines is around 50-60 years. Some own-rooted plants, which survived phylloxera, exceed 100 years. VINTAGE: With 294 mm of rain, against an average of 448 mm, the 2016 vintage was dry, although not excessively hot. To compensate for the scarce precipitation and help the vines reach an optimal vegetative-productive balance, thinning was carried out that affected up to 30% of the clusters, as happened in the Khamma district. This allowed, on the one hand, to preserve the vineyard and, on the other hand, to obtain healthy and well-ripened grapes in line with the qualitative objectives of the company. AGRICULTURAL YEAR: in Pantelleria, it is considered from October 1 to September 30 of the following year. PRECIPITATIONS: are recorded by SIAS, the Sicilian Agrometeorological Service, and their average is calculated in Pantelleria since 2013. HARVEST: manual collection in boxes with careful selection of grapes in the vineyard. The harvest of grapes destined for the production of Ben Ryè started from August 17 with those destined for drying and ended on September 15. VINIFICATION: Upon arrival at the winery, further selection of the grapes on the vibrating table before soft pressing. Fermentation in steel at controlled temperature; during fermentation, hand-picked and selected raisins are added in several rounds. During maceration, the raisins release their extraordinary wealth of sweetness, freshness, and unique aroma. The winemaking process (fermentation and maceration) lasts over a month. Aging: in tank for 7 months and at least 12 months in bottle before being sold. ANALYTICAL DATA: alcohol 14.27 % vol., total acidity 6.4 g/l, pH: 3.75, residual sugars: 195 g/l. TASTING NOTES (03/05/2018): Ben Ryé 2016 has a golden color with bright amber reflections. It has a very intense bouquet with notes of raisins: apricot and candied orange peels; it also presents delicate hints of Mediterranean scrub. On the palate, it offers its proverbial and extraordinary freshness that balances the sweetness. To the typical taste of dried Zibibbo, countless other fruity sensations, aromatic herbs, and honey are added. Its complexity is enriched with mineral notes and a very long persistence. LONGEVITY: over 20 years. WHEN YOU DESIRE: an exclusive and memorable experience. Enjoy unique sensations over time. Enrich your collection with inimitable and long-lived wines. Stand out for your expertise. FOOD & WINE: with caramelized duck, blue cheeses, foie gras, dry pastries, and fine chocolate. Extraordinary alone, as a meditation wine. Serve it in medium-sized glasses, with a slight widening, it can be uncorked at the moment. Excellent at 14°C. DIALOGUE WITH ART: from the Arabic “Son of the Wind” because the wind blowing among the clusters is a constant in Pantelleria. And the island's wind carries with it an intense load of fragrances that can be touched. The author label celebrates the love, care, and effort of heroic viticulture on a unique and fascinating island. A sweet and enveloping portrait that reveals its essence. FIRST VINTAGE: 1989.
Price VAT included
Passito Pantelleria Ben Rye Ben Ryè 2016 presents a very intense bouquet with notes of raisins: apricot and candied orange peels. On the palate, it offers its proverbial and extraordinary freshness that balances the sweetness. The Passito di Pantelleria Donnafugata Ben Rye is a sweet and intense wine that represents the maximum expression of the territory of Pantelleria. Its main characteristic is the intense and complex aroma of dried fruit, honey and raisins, which perfectly complements the sweet and enveloping flavor. The Passito di Pantelleria Donnafugata Ben Rye is made exclusively from Zibibbo grapes, cultivated on the island of Pantelleria, which are sun-dried for about three weeks. This natural drying process gives the wine a unique structure, rich in aromas and flavors. It is perfect to enjoy at the end of a meal, accompanying desserts based on dried fruit or dark chocolate. Furthermore, it is ideal for pairing with aged cheeses and foie gras. It is presented in an elegant boxed package of 75 cl, perfect for a gift or an important dinner. DENOMINATION: Natural sweet white - Passito di Pantelleria Doc. GRAPES: Zibibbo (Moscato). PRODUCTION AREA: Island of Pantelleria (south-western Sicily); districts: Khamma, Mulini, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia. SOILS: Altitude from 20 to 400 m above sea level; orography: complex, typically volcanic, with cultivated land mainly on terraces. Soils: sandy from volcanic origin with sub-acid or neutral reaction; deep and fertile, well-endowed with minerals. VINEYARD: The vines are cultivated within basins, in low bush-trained style. The bush-trained vine of Pantelleria has been registered in the UNESCO World Heritage List as a “creative and sustainable” practice. Plant density of 2,500 plants/hectare with a yield of about 40-50 quintals/hectare. The average age of the vines is around 50-60 years. Some own-rooted plants, which survived phylloxera, exceed 100 years. VINTAGE: With 294 mm of rain, against an average of 448 mm, the 2016 vintage was dry, although not excessively hot. To compensate for the scarce precipitation and help the vines reach an optimal vegetative-productive balance, thinning was carried out that affected up to 30% of the clusters, as happened in the Khamma district. This allowed, on the one hand, to preserve the vineyard and, on the other hand, to obtain healthy and well-ripened grapes in line with the qualitative objectives of the company. AGRICULTURAL YEAR: in Pantelleria, it is considered from October 1 to September 30 of the following year. PRECIPITATIONS: are recorded by SIAS, the Sicilian Agrometeorological Service, and their average is calculated in Pantelleria since 2013. HARVEST: manual collection in boxes with careful selection of grapes in the vineyard. The harvest of grapes destined for the production of Ben Ryè started from August 17 with those destined for drying and ended on September 15. VINIFICATION: Upon arrival at the winery, further selection of the grapes on the vibrating table before soft pressing. Fermentation in steel at controlled temperature; during fermentation, hand-picked and selected raisins are added in several rounds. During maceration, the raisins release their extraordinary wealth of sweetness, freshness, and unique aroma. The winemaking process (fermentation and maceration) lasts over a month. Aging: in tank for 7 months and at least 12 months in bottle before being sold. ANALYTICAL DATA: alcohol 14.27 % vol., total acidity 6.4 g/l, pH: 3.75, residual sugars: 195 g/l. TASTING NOTES (03/05/2018): Ben Ryé 2016 has a golden color with bright amber reflections. It has a very intense bouquet with notes of raisins: apricot and candied orange peels; it also presents delicate hints of Mediterranean scrub. On the palate, it offers its proverbial and extraordinary freshness that balances the sweetness. To the typical taste of dried Zibibbo, countless other fruity sensations, aromatic herbs, and honey are added. Its complexity is enriched with mineral notes and a very long persistence. LONGEVITY: over 20 years. WHEN YOU DESIRE: an exclusive and memorable experience. Enjoy unique sensations over time. Enrich your collection with inimitable and long-lived wines. Stand out for your expertise. FOOD & WINE: with caramelized duck, blue cheeses, foie gras, dry pastries, and fine chocolate. Extraordinary alone, as a meditation wine. Serve it in medium-sized glasses, with a slight widening, it can be uncorked at the moment. Excellent at 14°C. DIALOGUE WITH ART: from the Arabic “Son of the Wind” because the wind blowing among the clusters is a constant in Pantelleria. And the island's wind carries with it an intense load of fragrances that can be touched. The author label celebrates the love, care, and effort of heroic viticulture on a unique and fascinating island. A sweet and enveloping portrait that reveals its essence. FIRST VINTAGE: 1989.
