Bukkuram Sole D’Agosto Passito di Pantelleria PDO - 2020
Bukkuram ‘Sole d’Agosto’ - The character of the sun-dried grapes allows to portray a territory, with perfumes and flavors that only this magical island can express. This is a young, crisp, and fruity passito, less complex and structured than the traditional Bukkuram Padre della Vigna, and able to infuse pleasant sensations.
100% Zibibbo grapes located in Bukkuram district, on terraced volcanic slopes, and trained 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 harvest of a part of the grapes takes place from mid-August to the first week of September, to start a sun-drying process of about 2 weeks, over suitable mats delimited by dry thick walls made of volcanic stones. 50% of the grapes are dried in the sunlight, for a minimum of two weeks. The remaining grapes mature on the vines until September, when they are pressed, and the first run fermented with wild yeasts. Once the fermentation starts, the grapes previously sun-dried, and manually destemmed, are added to the base wine and left macerating for about three months, to bring color, sugar, and aromas. The wine, after a short aging in oak barrels of a minimum of 6 months, is aged in stainless steel tanks and finally bottled.
Bukkuram ‘Sole d’Agosto’ - The character of the sun-dried grapes allows to portray a territory, with perfumes and flavors that only this magical island can express. This is a young, crisp, and fruity passito, less complex and structured than the traditional Bukkuram Padre della Vigna, and able to infuse pleasant sensations.
100% Zibibbo grapes located in Bukkuram district, on terraced volcanic slopes, and trained 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 harvest of a part of the grapes takes place from mid-August to the first week of September, to start a sun-drying process of about 2 weeks, over suitable mats delimited by dry thick walls made of volcanic stones. 50% of the grapes are dried in the sunlight, for a minimum of two weeks. The remaining grapes mature on the vines until September, when they are pressed, and the first run fermented with wild yeasts. Once the fermentation starts, the grapes previously sun-dried, and manually destemmed, are added to the base wine and left macerating for about three months, to bring color, sugar, and aromas. The wine, after a short aging in oak barrels of a minimum of 6 months, is aged in stainless steel tanks and finally bottled.
Bukkuram ‘Sole d’Agosto’ - The character of the sun-dried grapes allows to portray a territory, with perfumes and flavors that only this magical island can express. This is a young, crisp, and fruity passito, less complex and structured than the traditional Bukkuram Padre della Vigna, and able to infuse pleasant sensations.
100% Zibibbo grapes located in Bukkuram district, on terraced volcanic slopes, and trained 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 harvest of a part of the grapes takes place from mid-August to the first week of September, to start a sun-drying process of about 2 weeks, over suitable mats delimited by dry thick walls made of volcanic stones. 50% of the grapes are dried in the sunlight, for a minimum of two weeks. The remaining grapes mature on the vines until September, when they are pressed, and the first run fermented with wild yeasts. Once the fermentation starts, the grapes previously sun-dried, and manually destemmed, are added to the base wine and left macerating for about three months, to bring color, sugar, and aromas. The wine, after a short aging in oak barrels of a minimum of 6 months, is aged in stainless steel tanks and finally bottled.
