Donnafugata Ben Ryé

Sicilia, Passito di Pantelleria DOC

Ben Ryé 2014 surprises with its freshness and complexity, with an intense,fragrant bouquet and a pleasant sweetness well balanced by lively sapidity. A captivating Passito di Pantelleria, one of the most appreciated Italian sweet wines in the world.

Tasting Notes

Brilliant amber,Ben Ryé 2014 surprises with it freshness and complexity. The bouquet is intense and fragrant: typical aromas of apricots and candied citrus zest combined with balsamic scents of Mediterranean scrub and sweet notes of honey and fresh figs. The palate is well defined and intense, with pleasant sweetness well balanced by a fresh vein of acidity and lively sapidity. It finishes with a lingering persistence. A captivating Passito di Pantelleria, one of the most appreciated Italian sweet wines in the world.

With caramelized duck, foie gras and blue cheeses. Extraordinary alone, 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).

The climatic trend recorded on Pantelleria from 1 October 2013 to 30 September 2014 was fairly normal, with slightly less rainfall (488 mm) than (516 mm) the 2013 vintage. Temperatures, on average, were lower, as in the rest of Sicily, with a stable and moderately warm climate.

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 de-stemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness and avery personal aroma. Aging takes place in stainless steel for7 months and at least12 months in bottle before being released to the market.

ABV: 14.40% Acidity: 8.2 g/L pH: 3.72

Vinesare cultivated, in hollows, low 'alberello pantesco'. The low bush vine of Pantelleria has been inscribed on the UNESCO World Heritage List as a 'creative and sustainable practice'. Planting densities of 2.500 plants per hectare (1.011 an acre).with and yields of about4 tons (1.6 tons an acre); about 1.6 kg per plant.

A captivating Passito di Pantelleria, Ben Ryé 2013 offers a bouquet with evident fruity notes of apricots and candied citrus combined with hints of aromatic herbs. A unique naturally sweet wine, with extraordinary richness and aromatic complexity.

Tasting Notes

Bright amber, Ben Ryé 2013 offers an ample and enveloping bouquet characterized by agreeable aromas of fresh apricots combined with candied citrus peel and notes of Mediterranean scrub. In the mouth it surprises with its fragrance of fruit and fresh sweetness, enlivened by a pleasant vein of acidity. It finishes with a lingering persistence. A captivating Passito di Pantelleria that enchants with its complexity and elegance.

With foie gras, blue or aged cheeses. It goes well with dried fruit pastries (almond paste). Excellent with extra bitter dark chocolate, try with gianduia. Extraordinary alone, 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).

On Pantelleria 2013 was a vintage with slightly more rainfall (506.8 mm) than the previous years (450 mm), with temperatures in line with the average of recent years. The harvest of the grapes for the production of Ben Ryé started on August 17 with the grapes destined for withering. The wide temperature range between day and night enhanced the aromatic richness of the Zibibbo that we find in this Ben Ryé 2013.

Fermentation: in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are de-stemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness and a very personal aroma.

Aging: in stainless steel for 7 months and at least 12 months in bottle before being released to the market.

ABV: 14.2% Acidity: 8.0 g/L pH: 3.80

Soils: sandy, originating from lava, they vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals.

Training: vines are cultivated, in hollows, low 'alberello pantesco'. The low bush vine of Pantelleria has been inscribed on the UNESCO World Heritage List as a 'creative and sustainable practice'. For the first time, an agricultural practice is considered intangible and cultural heritage.

Planting densities: 2,500 plants per hectare (1,011 an acre).

Yield per hectare: about 4 tons (1.6 tons an acre); about 1.6 kg per plant.

Ben Ryé 2012 offers an ample and round bouquet characterized by pleasant mineral hints. A complex and rewarding passito that surprises with its very long persistence.

Tasting Notes

Bright amber, Ben Ryé 2012 shows an ample and round bouquet characterized by pleasant mineral hints: balsamic and salty scents combine with the classic aromas of fresh apricots and candied orange peel. Mineral notes, more intense on the palate, together with a fresh vein of acidity, enliven the caressing sweetness of this Passito di Pantelleria. A complex and rewarding wine that surprises with its very long persistence.

With blue or aged cheeses, with dried fruit based pastry (almond paste) and apple pies. Try it with chocolate, gianduja or ‘De Bondt Ryé’ pralines. Extraordinary alone, 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).

2012 was characterized by a somewhat drier summer even if considered an average vintage climate-wise. The harvest of the grapes destined to produce Ben Ryè started on August 17th with the grapes destined to be dried. Good temperature excursions allowed to obtain a fine and elegant aromatic concentration of the Zibibbo grapes well displayed in this Ben Ryè 2012

Fermentation: in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are de-stemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness and a very personal aroma.

Aging: in stainless steel for 7 months and at least 12 months in bottle before being released to the market.

ABV: 14.3% Acidity: 7.9 g/L pH: 3.8 Sugar Content: 200 g/L

Soils: sandy, originating from lava, they vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals.

Training and pruning: the vines are cultivated by hand, each planted in a basin and trained in a low, horizontal, broad bush system with 2 to 4 arms. Age of vines over 100 years.

Planting densities: 2,500 plants per hectare (1,011 an acre).

Yield per hectare: about 4 tons (1.6 tons an acre).

Warm and sunny, this Ben Ryé 2011 is characterized by an ample and round bouquet. On the palate caressing sweetness is well balanced by crisp acidity.

Tasting Notes

Ben Ryé 2011 is bright amber in the glass. The ample and round bouquet opens with aromas of fresh apricots, candied orange peel on a balsamic background of aromatic herbs. On the palate the caressing sweetness is well balanced by crisp acidity. An extremely long and satisfying persistence.

With blue or aged cheeses, with dried fruit based pastry (almond paste) and apple pies. Try it with chocolate, gianduja or ‘De Bondt Ryé’ pralines. Extraordinary alone, 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).

2011 in Pantelleria was characterized by a long summer; the harvesting of the Zibibbo used for the production of Ben Ryé began on August 17th with the picking of the grapes that are left to dry naturally, and on the 23rd for those for the production of the must. The weather conditions allowed us to obtain healthy grapes with great aromatic intensity.

Fermentation: in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are de-stemmed and selected by hand. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness and a very personal aroma.

Aging: in stainless steel for 7 months and at least 12 months in bottle before being released to the market.

ABV: 14.24% Acidity: 7.9 g/L pH: 3.84 Sugar Content: 203 g/L

Soils: sandy, originating from lava, they vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals.

Training and pruning: the vines are cultivated by hand, each planted in a basin and trained in a low, horizontal, broad bush system with 2 to 4 arms. Age of vines over 100 years.

Planting densities: 2,500 to 3,600 plants per hectare (1,011-1,455 an acre).

Yield per hectare: about 4 tons (1.6 tons an acre).

Tasting Notes

A particularly positive vintage producing grapes of an exceptional quality entirely appreciable in this Ben Ryé 2010. The color is bright golden with amber glints; to the nose it shows notes of apricot, fig, date, candied citrus and Mediterranean maquis. In the mouth its sweetness is perfectly balanced by freshness and minerality. Very long aromatic persistence. A wine of great complexity, harmony and elegance, iconic of the heroic viticulture of Pantelleria.

With blue or aged cheeses, with sweet ricotta cheese desserts. Try it with chocolate, gianduja or ‘De Bondt Ryé’ pralines. Extraordinary alone, 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).

The Zibibbo harvest began on August 18 at the Martingana vineyards, traditionally the first to ripen, and ended on September 19. On Pantelleria, the year was less productive, especially at the vineyards hit by strong winds at blossom time. Ben Ryé 2010 is especially rich and comple.

Fermentation: in stainless steel at controlled temperatures; the dried grapes – added to the fresh must in several batches – are de-stemmed and selected by hand and. During maceration, the dried grapes release their extraordinary legacy of sweetness, freshness and a very personal aroma.

Aging: in stainless steel for 4-5 months and at least 18 months in bottle before being released to the market.

ABV: 14.41% Acidity: 7.4 g/L pH: 3.83 Sugar Content: 202 g/L

Soils: sandy, originating from lava, they vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals.

Training and pruning: the vines are cultivated by hand, each planted in a basin and trained in a low, horizontal, broad bush system with 2 to 4 arms. Age of vines up to 100 years.

Planting densities: 2,500 to 3,600 plants per hectare (1,011-1,455 an acre).

Yield per hectare: about 4 tons (1.6 tons an acre).

TRADE & MEDIA ASSETS /////////////////

2010 Donnafugata Ben Ryé – Sales Sheet

2010 Donnafugata Ben Ryé – Shelftalker

2010 Donnafugata Ben Ryé – Tasting Notes

2011 Donnafugata Ben Ryé – Sales Sheet

2011 Donnafugata Ben Ryé – Shelftalker

2012 Donnafugata Ben Ryé – Tasting Notes

2013 Donnafugata Ben Ryé – Sales Sheet

2013 Donnafugata Ben Ryé – Shelftalker

2013 Donnafugata Ben Ryé – Tasting Notes

2014 Donnafugata Ben Ryé – Sales Sheet

2014 Donnafugata Ben Ryé – Shelftalker

2014 Donnafugata Ben Ryé – Tasting Notes

Donnafugata Ben Ryé – Beauty

Donnafugata Ben Ryé – Non Vintage – Bottle

Donnafugata Ben Ryé – Non Vintage – Label