Passito Di Pantelleria De Bartoli Bukkuram 'Sole D'agosto' 2021

Passito Di Pantelleria De Bartoli Bukkuram 'Sole D'Agosto' 2022

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De Bartoli Marco

Passito Di Pantelleria De Bartoli Bukkuram 'Sole D'Agosto' 2022

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Passito Di Pantelleria De Bartoli Bukkuram 'Sole D'Agosto' 2022

De Bartoli Marco
was €62.40 Special Price €60.40 - 3%
Availability: In stock
SKU
00004001

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De Bartoli's Bukkuram 'Sole d'Agosto' Passito di Pantelleria captures the essence of a region, with aromas and flavors found only on this magical island. A young, fresh, and fruity Passito, less complex and structured than the traditional Bukkuram, it offers a pleasant sensation.

Tipo di vino
Type of wine Dessert Wines
Specifications Pantelleria DOC
Body Full-bodied
Region SICILY
Il Vino in sintesi

In summary

Wine list: Passito di Pantelleria
Grape varieties: Zibibbo 100%
Alcohol Degree: 14%
Country: ITALY
Production area: PANTELLERIA
Year: 2022
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9092/100
Awards:
Come gustare il vino

How to taste it

When to drink it: 5-10 years
Serving Temperature: 8-10 °C
Recommended glass: Large cup (red medium / mature white) Calice grande (rossi medi / bianchi maturi)

Visual tasting

Clear, bright amber yellow in color. Very consistent.

Olfactory tasting

Intense, complex, and refined. Fruity notes of apricot and peach, sweet sensations of dried figs and honey, aromatic herbs, and distinctly mineral notes.

Taste tasting

Sweet, warm, very smooth, quite fresh and savory. Great structure and persistence play a key role in the fusion of savory and smoothness.

What to pair wine with Passito Di Pantelleria De Bartoli Bukkuram 'Sole D'Agosto' 2022

De Bartoli's Passito di Pantelleria Bukkuram ''Sole d'Agosto'' is best paired with seasonal fruit, cream desserts, dry pastries and dark chocolate.

Contains sulfites.

De Bartoli's Passito di Pantelleria Bukkuram ''Sole d'Agosto'' is produced with 100% Zibibbo grapes grown using the Pantelleria bush vine system, an agricultural practice declared a UNESCO World Heritage Site on November 26, 2014, with roots dating back to 1950 and 1970 in the Contrada Bukkuram area of Pantelleria. The yield per hectare is 40 quintals, harvested in the second week of August and the first week of September. Part of the grapes are dried in the sun for at least two weeks in special drying rooms, delimited by thick lava stone walls. The remaining part matures on the vine until September. Once fermentation is advanced with indigenous yeasts, the previously dried grapes, destemmed by hand, are added to the wine in several batches and left to macerate for approximately three months until a balanced ratio between alcohol and residual sugar is achieved. This is followed by a brief aging in barrels for at least 6 months and a refinement in steel tanks before being bottled.

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