Bukkuram Passito Di Pantelleria 2014 Marco de Bartoli cl 50
Pantelleria’s passito. Charm and unmistakable aromas
Marco dialogued for years with the island’s most experienced and elderly farmers to glean their secrets and learn how grapes, dried in the sun, could become the “Nectar of the Gods.” He understood that only through a long process of manic attention given to the vineyard could the sun-dried grapes be transformed into his passito, according to the origin handed down from the Arabs. Bukkuram “Father of the Vineyard” is the passito of great vintages.
How and when the Bukkuram.
Pair with desserts of various kinds at the end of a meal.
Meditation with dark chocolate.
Serve at 12-16 °C
The Roots: the Bukkuram
A perfect harmony of structure, acidity and smoothness achieved through the ancient art of passito.
2,500 vines per hectare grown to
, an agricultural practice declared aUNESCO World Heritage Site on Nov. 26, 2014, with roots that originate between 1950 and 1970 in the C. da Bukkuram area of Pantelleria. 25 hl yield per hectare harvested the second week of August and the first week of September. Drying in the sun of 50 percent of the grapes for at least three weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the plant until September. When fermentation is well advanced, the previously dried grapes, and de-stemmed by hand, are added to the wine, several times, and left to macerate for about three months until a balanced ratio of alcohol component to residual sugar is achieved. This is followed by an aging of at least 30 months in 225 l non-new French oak barrels and 6 months in steel tanks
Appellation: Passito di Pantelleria, DOC
Variety: 100% Zibibbo
Alcohol content (% Vol): 14.5
Territory: Contrada Bukkuram, Pantelleria Island (TP), 200 m a.s.l., southwest exposure
Vineyard area (ha): 4
Vineyard age: 35 to 50 years old
Soil: volcanic, hilly-terrain
Training system: Pantelleria sapling; 2,500 vines per hectare
Total SO2: 51 mg/l Reducing sugars: 194.8g/l Acidity: 6.79 g/l
Harvest: by hand, second week of August and first week of September
Yield per hectare (hl): 25 Vinification:
Aging: 42 months in 225-l French oak barrels and 6 months in steel tanks
No. of bottles produced: 5,800 First vintage: 1984