The tiny volcanic island of Pantelleria, to the south-east of Sicily, produces some of the world’s most exceptional dessert wines.
Description
The tiny volcanic island of Pantelleria, to the south-east of Sicily, produces some of the world’s most exceptional dessert wines. The tradition is a long one: the name of Marco De Bartoli’s estate here , Bukkuram, means father of the vine in Arabic and denominates the area where Pantelleria’s best grapes have always grown. De Bartoli’s eighteenth-century traditional stone farmhouse, or dammuso, is surrounded by four hectares of vineyards at 200 metres above sea level, with south-westerly exposition. Here, in 1984, Marco De Bartoli produced his first “Bukkuram” Passito di Pantelleria enriched with sun-dried grapes of the Zibibbo or Moscato d’Alessandria variety. The international success of this wine helped to revive the island’s historic winemaking culture. More recently, in 1990, Marco De Bartoli took his work with Zibibbo one step further. From vineyards on the island’s north which are more shaded producing grapes higher in acidity and lower in sugars he began making a dry table wine: Pietra Nera is a unique white wine with an intensely aromatic character. Type: Natural sweet wine Classification: Doc Passito di Pantelleria Variety: Zibibbo (Muscat of Alexandria) 100% Territory: C / da Bukkuram 200 SLM south-west - Isola di Pantelleria Vintage: 4 / 10 of August Vinification: appassitura for 4 weeks under the sun of August. The grapes are macerated and fermented until December. After the racking and pressing the Passito is obtained with a significant concentration of sugars and flavorings. Evolution: 2 years in barrels Food matches: blue cheese and sweet Notes: Produced only in years "excellent"
Price:
