Marco De Bartoli
Bukkuram Passito di Pantelleria Sole d'Agosto 2023
| Denomination | DOC Passito di Pantelleria |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Zibibbo |
| Aging | Aged for 12 months in 225-litre French oak barrels and 6 months in stainless steel tanks. |
- Name: Passito di Pantelleria DOC from 100% Zibibbo grapes, 14% vol
- Drying: 50% of the grapes are sun-dried for two weeks on lava stone racks
- Ageing: 12 months in French oak barrels and 6 months in stainless steel
- Typical aromas: Scents of raisins and honey, with a sweet, fresh and fruity flavour
- Pairings: Serve at 12–16 °C with fruit, custard desserts, dry biscuits and dark chocolate
Description
What kind of wine it is
Bukkuram Sole d’Agosto by Marco De Bartoli is a sweet white wine produced in the heart of Passito di Pantelleria. Made from Zibibbo grapes, it stands out for its youthful and fruity character, with a lively and immediate structure. Its aromatic profile is frank and intense, marked by clear notes of raisins and honey that faithfully evoke the sun-drenched nature of the island.
Where it comes from
This passito originates from the Bukkuram vineyard in Pantelleria, from vines cultivated using the ancient alberello pantesco method. The plants, planted between 1950 and 1970, grow on volcanic hillside soils, arranged in terraces supported by dry-stone lava walls. The harvest, carried out between August and September, is managed with great care to preserve the integrity and vibrant aromatic expressiveness of the fruit.
How it is produced
Production involves sun-drying part of the harvest for about two weeks, while the rest of the grapes continue to ripen on the vine. The dried bunches, destemmed by hand, are added to the must during spontaneous fermentation, with a maceration lasting three months to balance the natural sweetness. Afterwards, the wine matures for a year in French oak barrels, finishing its ageing with a period of rest in steel tanks.
History and Curiosities
The Bukkuram Sole d’Agosto is a fascinating Passito di Pantelleria DOC that embodies the vibrant volcanic soul of the island. Produced by Marco De Bartoli with Zibibbo grapes grown using the traditional alberello pantesco method, it owes its name to the hot summer sun, essential for the natural drying of the grape bunches on racks bordered by lava stone walls. Fermentation with indigenous yeasts and ageing in oak barrels enhance its aromatic profile, making it fresh and fruity. A nectar rich in history, capable of enveloping the palate with intense notes of raisin and honey.
Tasting notes
Perfume
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 Passito di Pantelleria Sole d'Agosto 2023 |
|---|---|
| Type | White dessert wine dessert wine aromatic |
| Denomination | Pantelleria DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Story | History and Curiosities The Bukkuram Sole d’Agosto is a fascinating Passito di Pantelleria DOC that embodies the vibrant volcanic soul of the island. Produced by Marco De Bartoli with Zibibbo grapes grown using the traditional alberello pantesco method, it owes its name to the hot summer sun, essential for the natural drying of the grape bunches on racks bordered by lava stone walls. Fermentation with indigenous yeasts and ageing in oak barrels enhance its aromatic profile, making it fresh and fruity. A nectar rich in history, capable of enveloping the palate with intense notes of raisin and honey. |
| Origin | Contrada Bukkuram, Isola di Pantelleria (TP) |
| Soil composition | Volcanic, hilly-terraced |
| Cultivation system | Alberello pantesco |
| Plants per hectare | 2,500 vines per hectare |
| Yield per hectare | Approximately 4,000 kg per hectare |
| Harvest | Second week of August and first week of September |
| Production technique | Sun-drying of 50% of the grapes for at least two weeks on drying racks; fermentation with indigenous yeasts; maceration for about three months; ageing for 12 months in French oak barrels and 6 months in stainless steel tanks. |
| Wine making | Sun-drying of 50% of the grapes for at least two 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; fermentation with indigenous yeasts. Aged for 12 months in 225-litre French oak barrels and 6 months in stainless steel tanks. |
| Aging | Aged for 12 months in 225-litre French oak barrels and 6 months in stainless steel tanks. |
| Allergens | Contains sulphites |