Donnafugata
Ben Ryé Passito di Pantelleria Zibibbo
Pantelleria, Trapani, Sicily, Italy
Always a wonderful ending to a dinner with good friends who appreciate wine. Apricots galore, figs dried fruits, and honey. Looooong finish. Sweetness and spice and everything nice! Marvelous!
Always a wonderful ending to a dinner with good friends who appreciate wine. Apricots galore, figs dried fruits, and honey. Looooong finish. Sweetness and spice and everything nice! Marvelous!
Dec 17th, 2017Great dessert wine. Absolutely worth a try.
Great dessert wine. Absolutely worth a try.
May 3rd, 2015
Lots of character here, but not the last word in complexity. But the pairing with Grand Marnier soufflé is good, although perhaps the wine's simplicity is more apparent with the complex dessert.
Lots of character here, but not the last word in complexity. But the pairing with Grand Marnier soufflé is good, although perhaps the wine's simplicity is more apparent with the complex dessert.
Dec 31st, 2014
A wonderful passito wine from Sicily. Clear dark orange color, notes of dried apricots,almonds and honey. Fantastic wine to finish an evening with.
A wonderful passito wine from Sicily. Clear dark orange color, notes of dried apricots,almonds and honey. Fantastic wine to finish an evening with.
Apr 25th, 2014
Grapes: Zibibbo (Moscato d'Alessandria). Trained in the extremely low bush typical on Pantelleria, planted in basins and pruned short. Planting density: 2,500 vines per hectare (1,011 an acre); production of about 4 tons per hectare (1.62 tons an acre). Extremely loose volcanic soil rich in minerals.
Description: The wine displays its extraordinary personality and depth in its bright amber colour. After the first, intense notes of apricot and peach, come sweet sensations of dried fig, honey, herbs and mineral notes. Impressive on the palate with an outstanding complexity due to a fusion of sweetness, tastiness and softness. A prolonged finish.
Curiosity: The name comes from the Arabic term "Son of the Wind" because the wind sweeps constantly around the clusters on Pantelleria. And the island's winds bring with them a profusion of fragrances so intense that you can touch them. First vintage: 1989. Ben Ryé inspired maître chocolatiers Cecilla and Paul De Bondt, who created the "De Bondt Ryé" chocolates: the first is a mixture of figs and almonds steeped in Ben Ryé and encased in a shell of dark chocolate; the second instead has a core of Ben Ryé-flavored gelatin embedded in white chocolate covered in dark chocolate.
2008
The "Son of the Wind" remains true to itself in the 2008 vintage, revealing the extraordinary complexity it has reached in recent years. Regular weather conditions and fine vineyard tending led to an optimal grape harvest.
Grapes: Zibibbo (Moscato d'Alessandria). Trained in the extremely low bush typical on Pantelleria, planted in basins and pruned short. Planting density: 2,500 vines per hectare (1,011 an acre); production of about 4 tons per hectare (1.62 tons an acre). Extremely loose volcanic soil rich in minerals.
Description: The wine displays its extraordinary personality and depth in its bright amber colour. After the first, intense notes of apricot and peach, come sweet sensations of dried fig, honey, herbs and mineral notes. Impressive on the palate with an outstanding complexity due to a fusion of sweetness, tastiness and softness. A prolonged finish.
Curiosity: The name comes from the Arabic term "Son of the Wind" because the wind sweeps constantly around the clusters on Pantelleria. And the island's winds bring with them a profusion of fragrances so intense that you can touch them. First vintage: 1989. Ben Ryé inspired maître chocolatiers Cecilla and Paul De Bondt, who created the "De Bondt Ryé" chocolates: the first is a mixture of figs and almonds steeped in Ben Ryé and encased in a shell of dark chocolate; the second instead has a core of Ben Ryé-flavored gelatin embedded in white chocolate covered in dark chocolate.
2008
The "Son of the Wind" remains true to itself in the 2008 vintage, revealing the extraordinary complexity it has reached in recent years. Regular weather conditions and fine vineyard tending led to an optimal grape harvest.
