The wine displays its extraordinary personality and depth from the beginning with its color, a bright amber yellow. After the first, intense notes of apricots and peaches, the bouquet ranges through a labyrinth of sweet sensations of dried figs and honey, herbs and mineral notes.
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Name: Ben Ryè
Type: Naturally Sweet White - Doc Passito di Pantelleria
Alcohol level: 14,5% vol.
Grapes: Trained in the extremely low bush customary on Pantelleria, planted in depressions and pruned short. Planting density: 2,500 vines per hectare (1,012 an acre) and production of about 4 tons per hectare (1.78 an acre).
Volcanic terrain that is extremely loose and rich in minerals.
Vinification: Harvesting of the grapes for drying begins after August 15. The process of drying the fruit naturally in the sun and wind lasts three to four weeks. In September, must is pressed from fresh grapes that are fully ripe. During fermentation of that must, dried grapes removed by hand from the stalks are added numerous times (about 50 kilos or 110 pounds are added for every 100 liters or 26 gallons of wine). After maceration of one week, the raisins, which have yielded all their aromas, are soft-pressed. When the proper alcohol/sugar equilibrium has been reached and aromas have been concentrated, the wine is chilled to halt fermentation. It is bottled about four months before its release onto the market.
Descriptione: The wine displays its extraordinary personality and depth from the beginning with its color, a bright amber yellow. After the first, intense notes of apricots and peaches, the bouquet ranges through a labyrinth of sweet sensations of dried figs and honey, herbs and mineral notes. The wine is impressive on the palate because of its outstanding complexity resulting from a fusing of sweetness, sapidity and softness. A prolonged finish with the harmonious resurgence of the aromas.
Food matches: A great sipping wine, perfect with herbed cheeses, foie gras and the superb sweet preparations of the Sicilian tradition. The wine should be tasted with gianduia in the realm of chocolate or at dessert with dried fruit or almond paste.
Two recipes: Baked confectionery with ricotta cheese, raisins, candied fruit and flakes of chocolate. Herbed cheeses like the Blu del Moncenisio. Extraordinary alone as a sipping wine or as an accompaniment for memorable convivial occasions.
Serve: In slight-bellied tulip-shaped goblets of medium size; uncork at the moment of serving. Excellent at 14° C. (57° F.).
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