Type: Naturally Sweet White - Passito di Pantelleria DOC
Alcohol content: 14.5% vol.
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.
Vinification: The grapes come from 11 different areas of the island having unique micro-climates that determine different times of maturity. After August 15, harvesting begins by picking the grapes that will be left to dry naturally by the sun and the wind for 20-30 days. In September, the less precocious vineyards are harvested. The fresh grapes are cooled to preserve their aromas and then soft-pressed to obtain the must. During the course of fermentation, the dried grapes, that have been de-stemmed by hand, are added several times. The phase of maceration of the dried grape in the must is delicate and essential to obtain the extraordinary qualities of persuasive sweetness, freshness and special aroma. The wine then ages in stainless steel tanks for at least 4 months and 6 months in the bottle.
Description: The wine displays its extraordinary personality and depth initially with its bright amber yellow color. After the first, intense notes of apricots and peaches, the bouquet offers sweet sensations of dried figs, honey, herbs and mineral notes. The wine is impressive on the palate with its outstanding complexity due to a fusing of sweetness, sapidity and softness. A prolonged finish.
Food & Wine: A great sipping wine, perfect with herbed cheesee, foie gras and sweet preparations of the Sicilian tradition. The wine should be tasted with gianduia, dried fruit or almond paste.
Two dishes: Baked confectionery with ricotta cheese, raisins, candied fruit and flakes of chocolate. Herbed cheeses like the Blu del Moncenisio. Extraordinary alone as a shipping wine or as an accompaniment for memorable convivial occasions.
Serve: In slight-bellied tulip-shaped goblets of medium size; uncork at the moment of serving. Excellent at 14°C (57°F).
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.