The harvest of the Zibibbo grapes for withering begins after 15 August.
Before the clusters are laid out on racks for withering they are carefully cleaned in order to eliminate damaged and unripe grapes.
The process of natural withering in the sun and wind lasts 3-4 weeks and has as its objective the concentration of sugars and aromas.
In September, after a second harvest, must is produced from the fresh grapes. During fermentation the dried grapes, destemmed by hand, are added to the must several times (about 70-75 kg every 100 liters of must). During maceration the dried grapes release sugars, freshness (organic acids) and all their colors and aromas into the must.
Fermentation finishes around the end of November, when Ben Ryé achieves its proverbial balance. Aging in tank follows and then in bottle.
From the Arabic term “Son of the Wind” because the wind sweeps constantly around the grape clusters on Pantelleria. And the island’s winds bring with them a profusion of fragrances so powerful that you can touch them. An author label telling the love, the care and the effort of heroic viticulture on an island unique and fascinating. A fresh and enchanting portrait that reveals its essence.Discover the label