De Bartoli

Bukkuram Sole D’Agosto Passito di Pantelleria PDO - 2019

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Passito di Pantelleria, from 100% Zibibbo grapes, 2,500 vines per hectare located in Bukkuram district of Pantelleria Island, on terraced volcanic slopes, and trained as low, free-standing bushes. The character of the sun-dried grapes allows the producer to show the perfect terroir, with perfumes and flavors that only this magical island can express. This is a young, crisp and fruity passito.

Marco de Bartoli inherited the Baglio (a feudal building, a center of agriculture and viticulture, which united families and small communities of land workers) from his grandmother, descendent of another big family of Marsala wines producers, and it is the place where he decided to start his wine revolution in the 1980s. At that time, Marsala wine was in big decline: it was a commercial product made by fortification of the base wine with cooked mistella (cooked must added as a sweetening and concentration agent and grape brandy). Its use was mainly culinary and even the best expressions could never reach high-quality levels since producers were focusing more on bulk production. Something that Marco De Bartoli couldn’t accept. He decided to focus on native single-varietal wines starting the production in his winery. As a passionate man, his main purpose was to put Marsala and his wines on the map of Sicily and the world, “Time is the key ingredient to making Marsala” he says. Today the winery is still a family-owned estate. The children of Marco keep the father’s dream alive, promoting organic viticulture and natural vilification.

 

Description:

 

Harvest in the middle of August of a part of the grapes to start a sun-drying process of about 2 weeks, in suitable areas, delimited by dry walls made of volcanic stones. The remaining grapes go on maturing on the vines up to September for the making of the base wine that, after fermentation with wild yeasts, is macerated for about three months with the sun-dried grapes that bring sugar and aromas. The wine, after a short passage in oak barrels for 6 months, is aged in stainless steel tanks and finally bottled.