Marco De Bartoli
Bukkuram Padre della Vigna Passito Pantelleria 0.5L 2021
| Denomination | DOC Passito di Pantelleria |
|---|---|
| Size | 0,50 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Zibibbo |
| Aging | At least 30 months in 225 L French oak barriques (not new) followed by 6 months in stainless steel tanks; a total of 42 months in 225 L French oak and 6 months in steel. |
- Origin and variety: 100% Zibibbo from old vineyards located in Bukkuram, Pantelleria DOC
- Format and alcohol content: 0.5 L bottle with 14.5% ABV; sweet and aromatic white passito wine
- Drying process: Half of the grapes are sun-dried, the rest ripen on the vine
- Vinification process: Dried grapes are added to the advanced fermentation, with three months' maceration
- Ageing and serving: 30 months in barrique and 6 in stainless steel. Serve at 12–16 °C
Description
What kind of wine it is
Bukkuram Padre della Vigna by Marco De Bartoli is a sweet white wine made from Zibibbo grapes on the island of Pantelleria. An authentic expression of the Sicilian territory, it stands out for its intense and elegant aromatic profile, based on a deep balance between sweetness, acidity and enveloping smoothness. The palate is harmonious and structured, ideal to enjoy as a meditation wine or at the end of a meal. Served at a temperature between twelve and sixteen degrees, this Passito di Pantelleria enhances refined desserts and proves to be an ideal companion for dark chocolate. The maceration with dried grapes imparts a profound gustatory complexity.
Where it comes from
This wine originates in the Bukkuram district, in the fascinating hilly landscape of the island of Pantelleria. The roots of the old vines delve into rich volcanic soils, within a landscape characterised by heroic viticulture where the vines are cultivated according to the alberello pantesco method, a UNESCO heritage. Yields per hectare are deliberately kept low to ensure maximum intensity of aromas. The agronomic management of these historic vineyards provides a concentrated raw material, perfect for supporting the complex cellar processing.
How it is produced
The harvest takes place between August and early September. Some of the bunches rest in the sun on special racks, protected by lava stone walls, for a natural drying lasting several weeks, while the remaining fruit ripens on the vine. During fermentation, the dried grapes, destemmed by hand, are added to the must, initiating a slow maceration of three months that harmoniously integrates the sugar component. Ageing continues for over two years in French oak barrels, finishing the process in steel tanks. This meticulous artisanal process allows for an impeccable gustatory balance.
History and Curiosities
Produced only in the finest vintages, Bukkuram Padre della Vigna celebrates the ancient Arab tradition of passito. On the island of Pantelleria, the old Zibibbo vines are cultivated using the alberello pantesco method, an agricultural practice now protected by UNESCO. Its extraordinary harmony is born from sun-drying the grapes and a slow three-month maceration, completed by a lengthy ageing in barriques. Awarded the Bibenda 5 Grappoli, this exceptional wine enchants the palate thanks to an unrivalled balance between structure, acidity, and an enveloping softness.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
Tasting notes
Color
Taste
Serve at:
10 - 12 °C
Longevity:
10 - 15 years
- Start up year: 1980
- Oenologist: Renato e Sebastiano De Bartoli
- Bottles produced: 250.000
- Hectares: 25
Marco De Bartoli has signs of these every day fights, but he has won against all odds, with the tenacious, stubborn conviction of being right, and in order to demonstrate it, he speaks a lot, as it is common in Sicily, not to speak about himself, but to allow me to drink: here it is his greatest evidence.
Today he has a family of which he is proud of: Renato and Sebastiano, sons, are quite adults, while Josephine, the younger daughter, inherited the name of his great-grandmother, of French origins. Read more
| Name | Marco De Bartoli Bukkuram Padre della Vigna Passito Pantelleria 0.5L 2021 |
|---|---|
| Type | White green dessert wine dessert wine aromatic |
| Denomination | Pantelleria DOC |
| Vintage | 2021 |
| Size | 0,50 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Story | History and Curiosities Produced only in the finest vintages, Bukkuram Padre della Vigna celebrates the ancient Arab tradition of passito. On the island of Pantelleria, the old Zibibbo vines are cultivated using the alberello pantesco method, an agricultural practice now protected by UNESCO. Its extraordinary harmony is born from sun-drying the grapes and a slow three-month maceration, completed by a lengthy ageing in barriques. Awarded the Bibenda 5 Grappoli, this exceptional wine enchants the palate thanks to an unrivalled balance between structure, acidity, and an enveloping softness. |
| Origin | Contrada Bukkuram, Isola di Pantelleria (TP) |
| Soil composition | Volcanic, terraced hills |
| Cultivation system | Alberello pantesco |
| Plants per hectare | 2500 |
| Yield per hectare | 25 hectolitres per hectare |
| Harvest | Second week of August and first week of September |
| Production technique | Sun-drying of 50% of the grapes; addition of dried grapes at an advanced stage of fermentation and maceration for approximately three months |
| Wine making | Sun-drying of 50% of the grapes for at least four weeks in special drying racks, bordered by large walls of volcanic stone; the remaining grapes ripen on the vine until September. At an advanced stage of fermentation, the dried grapes are added and left to macerate for about three months until a balance between the alcohol content and residual sugar is achieved. |
| Aging | At least 30 months in 225 L French oak barriques (not new) followed by 6 months in stainless steel tanks; a total of 42 months in 225 L French oak and 6 months in steel. |
| Total acidity | 6.79 gr/L |
| Residual sugar | 194.8 gr/L |
| Allergens | Contains sulphites |