||White sweet from withered grapes sweet aromatic
||From the Arabic "Son of the Wind" because the wind blowing between the clusters is a constant in Pantelleria. And the wind of the island brings with it a load of perfume so intense that you can touch. First vintage: 1989. Ben Ryè inspired the maitre chocolatier Cecilia and Paul De Bondt who created the chocolates De Bondt Ryè: the first is a filling of figs and almonds soaked in Ben Rye and locked in a shell of dark chocolate; the second, however, has a jelly heart to Ben Rye embedded in a white chocolate jaw, covered with dark chocolate.
||Zibibbo (Muscat of Alexandria). Erect shrub cultivation pantesco very low and within a basin, typical pruned short. Planting density: 2,500 vines per hectare and production of about 40 q.li/ha. volcanic soil, very loose, rich in minerals.
||The harvest begins after August 15 with grapes destined for withering natural that occurs in the sun and wind and lasts 20-30 days. In September, the grapes are harvested, the less precocious, and fresh work: they cool to preserve the aromas and then are pressed gently to get the juice.
||The fermenting wort is added - on several occasions - raisins sgrappolata hand. This is the delicate stage of steeping during which raisins releases its extraordinary heritage of persuasive sweetness, freshness and special aroma.
||Winemaking: The grapes come from 12 different districts of the island characterized by unique microclimates that determine different ripening times.
||The wine is aged in tank at least 7 months and 12 months in bottle.
||Its fragrant sweetness makes it perfect accompaniment to blue-veined or aged cheeses, foie gras. I will also advise you of sweet ricotta and pastry secca.Con marbled or mature cheese, foie gras, sweets made with ricotta cheese, dried fruit and almond paste. With chocolate, try the hazelnut or the "DeBondt Ryé", pralines at Ben Rye created by Paul De Bondt.
||Price Donnafugata Ben Rye Passito 0.375L 2016 € 30.50