Bukkuram Padre della Vigna Passito di Pantelleria PDO - 2019
Marco De Bartoli

Bukkuram Padre della Vigna Passito di Pantelleria PDO - 2019

699,00 DKK
  • Tax included.

Marco spent years talking to the island’s elders and experts to understand how the grapes there, dried under the fierce sun, could turn into the 'nectar of the Gods.' He realized that only through unwavering attention to each vine could the sun-dried raisins yield this sweet wine, a legacy from Arab times. Bukkuram “Padre della Vigna” (Father of the vineyard) is the passito wine made only in the best vintages.

100% Zibibbo planted between 1950 and 1970 in Bukkuram district, Pantelleria, on volcanic, terraced slopes, as low, free-standing bushes trained with the “vite ad alberello” system, declared by the UNESCO World Heritage agricultural practice on November 26th, 2014. The yields are 25 hectoliters per hectare, hand-picked from mid-August to the first week of September. 50% of the grapes are dried in the sunlight, for a minimum of three weeks, over suitable mats and delimited by thick walls made of volcanic stone. The remaining grapes mature on the plant until September. Once the fermentation has started, the grapes previously dried are added to the base wine and left macerating for about three months, until a balance between alcohol content and residual sugar is achieved. At least 30 months of aging in French oak barrels of 225 liters and 6 months in stainless steel vats.
Light
Full
Low Tannins
High Tannins
Dry
Sweet
Low Acid
High Acid
Details

Grape Variety: Zibibbo

Alcohol: 14.5%

Serving Termperature °C: 12-14°C

Ageing Potential: 20+ years

Terroir: Pantelleria
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Producer

Marco De Bartoli

Marco de Bartoli inherited a historic baglio from his grandmother, part of the renowned Pellegrino family of Marsala wine producers. In the 1980s, when Marsala wine was in decline—seen mainly as a fortified commercial product for cooking—Marco felt compelled to restore the wine's dignity and reputation.

Displeased with the state of Marsala, Marco began by experimenting with forgotten old wines from ancient bagli, rejuvenating them with new wine. This process, similar to the Spanish Solera system, used the in perpetuum method, a technique predating the British introduction of fortification to Marsala. The result was a concentrated, unfortified nectar, enriched by a blend of various vintages, showcasing the complexity and depth of the region’s winemaking heritage.

Marco’s next venture involved focusing on native single-varietal wines, starting production in Samperi. Using the in perpetuum method, he created a wine made from 100% late-harvested Grillo grapes, unfortified and with a high alcohol content, which was ideal for prolonged cask aging. While the DOC system allowed four grape varieties for Marsala, Marco’s choice of Grillo was challenging due to its low yield and difficulty in cultivation. However, the grape’s natural advantages, such as high acidity and sugar content, made fortification unnecessary.

The base wine, enriched by the calcareous tufa terroir, carried the characteristics of the region—evident in visible marine fossils and shells in the soil. Marco later applied this technique to create Marsala wines, which were made from in perpetuum base wines and then fortified with fresh mistella, using musts and brandy derived from the same grapes. These wines, aged in the Solera system, became a true embodiment of Marco de Bartoli’s philosophy: “time is the key ingredient to making Marsala.” This focus on patience and tradition helped restore the prestige of Marsala as a wine to be revered.
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Terroir

Pantelleria

The terroir of Contrada Bukkuram on Pantelleria is defined by its volcanic origins, with dark, mineral-rich soils that provide excellent drainage and contribute to the intense concentration of flavors in the grapes. The island’s extreme climate, marked by scorching summer heat, intense sunlight, and persistent winds from the Mediterranean, is mitigated by traditional bush-trained vines (alberello Pantesco), which protect the fruit from harsh conditions while maximizing water retention. The combination of volcanic soils, strong maritime influences, and ancient winemaking traditions results in highly aromatic, complex expressions of Zibibbo (Muscat of Alexandria), particularly in its passito form, where sun-dried grapes yield wines with deep golden hues, intense notes of apricots, honey, and Mediterranean herbs, and a perfect balance between richness and freshness.
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Region

Sicilia

Sicily’s terroir is marked by its diverse landscapes, ranging from the volcanic soils of Mount Etna to the sun-drenched coastal plains. The island enjoys a Mediterranean climate, with hot, dry summers and mild winters, which, combined with cooling sea breezes and significant diurnal temperature variation, creates ideal conditions for viticulture. The soils vary widely, with volcanic ash and basalt in the eastern regions near Etna, providing excellent drainage and rich mineral complexity, and sandy, clay-rich soils in the coastal areas, enhancing the fruit-driven qualities of the wines. Sicily’s varied terroir supports a range of native grape varieties, such as Nero d'Avola, Frappato, and Grillo, as well as international varieties like Syrah and Chardonnay, each expressing the island’s characteristically bold, aromatic, and sun-ripened profile. The result is a wide spectrum of wines, from powerful reds to crisp, refreshing whites, all imbued with the unique influences of the island’s volcanic, coastal, and mountainous terrain.
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