Description
The Pantelleria estate: Home of the Alberello Pantesco, UNESCO-World Heritage Ben Ryé 2021 surprises for the great fragrance and the complexity of its bouquet, which ranges from fruity notes to delicate hints of Mediterranean scrub. On the palate it’s intense and persistent, with an extraordinary freshness that balances the sweetness. A captivating Passito di Pantelleria, one of the most appreciated sweet wines in the world.
PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Tracino, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
TERRAINS & CLIMATE: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals. Mild, dry winters. Windy summers.
VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,000 an acre) with a yield of about 4–5 tons per hectare (1,6-2 tons an acre). The average age of the vines is over 60 years; some are ungrafted and survived phylloxera exceeding 100 years in age.
HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The Zibibbo harvest at Donnafugata traditionally continues for 3-4 weeks, in the districts where the company has its vineyards that differ in altitude, exposure, proximity to or distance from the sea; the harvest began on 16th of August and concluded on 8th of September.
VINIFICATION: once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation takes place in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are destemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness, and a very personal aroma. The vinification process (fermentation and maceration) lasts over 1 month. Aging takes place in stainless steel for 5 months and at least 8 months in bottle before being released.
