PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Tracino, Mueggen,
Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
DENOMINATION: Passito di Pantelleria DOC.
GRAPES: Zibibbo (Muscat of Alexandria).
TERRAINS & CLIMATE: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic,
soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and
neutral reaction; deep, fertile soils, well-endowed with minerals. Mild, dry winters. Windy summers.
VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has
been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative
and sustainable” practice. Planting density of 2,500 plants per hectare (1,000 an acre) with a yield of about 4–
5 tons per hectare (1,6-2 tons an acre). The average age of the vines is about 60 years; some are ungrafted and
survived phylloxera exceeding 100 years in age.
VINIFICATION: once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation
takes place in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are destemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness, and
a very personal aroma. The vinification process (fermentation and maceration) lasts over 1 month. Aging takes place in stainless steel
for 8 months and at least 12 months in bottle before being released to the market.
TASTING NOTES : Ben Ryé has a golden color with bright amber hues. The very intense bouquet ranges from fruity
notes of apricot and candied orange peel, to hints of Mediterranean scrub. On the palate the fruity hints of aromatic herbs are
combined with sweet nuances of honey. Intense and persistent, with an extraordinary balance between freshness and sweetness, Ben
Ryè is a captivating Passito di Pantelleria, among wines most popular desserts in the world.
LONGEVITY: over 30 years.
FOOD & WINE: perfect with dry pastries, chocolate and jam or ricotta tarts. Try also with blue cheese and foie gras. Extraordinary on
its own, as a meditation wine. Serve it in tulip-shaped goblets of medium size, slightly bellied; uncork at time of serving; excellent at
14° C (57° F).
FIRST VINTAGE: 1989.