Bukkuram Passito Di Pantelleria Sole d’Agosto 2021 Marco de Bartoli cl 75

Pantelleria. A territory that cannot be tamed
Each year’s harvest tells of different sensations and potentials. This is more amplified in Pantelleria. Marco De Bartoli often repeated during the harvest that the indispensable element for obtaining his passito di Pantelleria was the “August sun,” the very month in which the grapes in Bukkuram are put out to dry. Bukkuram “August Sun” is the passito that
annually is produced in the Bukkuram vineyard.

How and when the Passito.
To be paired with seasonal fruits,
cream cakes, dry pastries and dark chocolate.
Serve at 12-16°C.

The Ancient Roots: the August Sun Bukkuram
The characteristics of the dried grapes allow a territory to be told, with aromas and scents that only this magical island can give. A young, fresh and fruity passito, less complex and structured than the traditional Bukkuram, capable of providing pleasant sensations.

100% Zibibbo
2,500 vines per hectare cultivated with Pantelleria sapling, an agricultural practice declared a UNESCO World Heritage Site on Nov. 26, 2014, with roots originating between 1950 and 1970 in the C.da Bukkuram area of Pantelleria. 40 q yield per hectare harvested the second week of August and the first week of September. Drying in the sun of part of the grapes for at least two weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the plant until September. After advanced fermentation with indigenous yeasts, 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 a short barrel aging of at least 6 months and refinement in steel tanks before going to the bottle.