描述
Aromatic sweet white passito from Pantelleria DOC, 14% ABV, produced by Marco De Bartoli. 100% Zibibbo, a grape variety that best expresses its aromatic qualities in this unique territory. 0.75 L bottle, 2022 vintage. A wine born from the passion and expertise of Marco De Bartoli, a pioneer of Sicilian viticulture. The grapes are dried in the sun for at least two weeks, then fermented and aged for 12 months in French oak barrels and 6 months in stainless steel tanks. The result is a enchanting passito. The aroma is intense, with hints of raisins and honey, typical of Zibibbo. A wine that tells the story of a territory and a producer whose hallmark is quality.
搭配
- 创办年份: 1980
- 酿酒师: Renato e Sebastiano De Bartoli
- 生产的瓶子: 250.000
- 公顷: 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. 阅读更多
| 名称 | Marco De Bartoli Bukkuram Passito di Pantelleria Sole d'Agosto 0.75L 2022 |
|---|---|
| 类型 | White dessert wine dessert wine aromatic |
| 葡萄酒名称 | Pantelleria DOC |
| 年份 | 2022 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 葡萄品种 | 100% Zibibbo |
| 国家 | Italy |
| 产地 | Sicily |
| 供应商 | Marco De Bartoli |
| 产地 | Village of Bukkuram, Island of Pantelleria (Trapani). |
| 气候 | Altitude: 200 m. a.s.l. Exposure: South-West. |
| 土壤成分 | Volcanic, hilly terrace. |
| 栽培系统 | Head-training. |
| 每公顷产量 | 2,500 kg/hectare. |
| 收获 | By hand, the second week of August and the first week of September. |
| 酿酒工艺 | Drying in the sun of 50% of the grapes for at least two weeks in special drying rooms, bordered by large lava stone walls. The remaining part ripens on the vine until September. After fermentation, the previously dried grapes are added and left to macerate for about three months until a balanced ratio between the alcohol component and residual sugar is achieved. |
| 陈酿 | 12 months in 225-litre barrels of French oak and 6 months in stainless steel. |

