Bukkuram Padre della Vigna Passito di Pantelleria PDO - 2019
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.
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.
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.
