Ben Ryè

One of the most appreciated sweet Italian wines in the world

Ben Ryè

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.

Denomination

Passito di Pantelleria DOC

Production zone

Island of Pantelleria (South-Western Sicily)

Awards

  • Medaglia d'Oro
  • 100pts
  • 5Grappoli
  • Ben Ryè
  • 100pts

Food & wine

It matches with caramelized duck, foie gras and blue cheeses. It goes well with pastries and gourmet chocolate like gianduja. Extraordinary alone, as a meditation wine.

Excellent at 14°C/57°F°

Vintage

2001

Raccolta

Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes for the production of Ben Ryé began on 17 August with the grapes destined for withering.

Yield per hectar

4 - 5 t (1.4 – 1.6 t/acres)

Vinification

Fermentation is made 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.

Affinamento

4-5 months in vats 6 months in bottle

Alcohol and analytical data

alcohol: 14.15%
total acidity: 5.71 g/l
pH: 4.03

Residual sugar

144 g/l

Ageing potential

Over 30 years

First vintage

1989

Method

Ben Ryè

Ben Ryè

One of the most appreciated sweet Italian wines in the world


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

It matches with caramelized duck, foie gras and blue cheeses. It goes well with pastries and gourmet chocolate like gianduja. Extraordinary alone, as a meditation wine.

Excellent at 14°C/57°F°

Denomination

Passito di Pantelleria DOC

Grapes


Production zone

Island of Pantelleria (South-Western Sicily)

Awards

  • Medaglia d'Oro
  • 100pts
  • 5Grappoli
  • Ben Ryè
  • 100pts

Vintage

2001

Harvesting

Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes for the production of Ben Ryé began on 17 August with the grapes destined for withering.

Yield per hectar

4 - 5 t (1.4 – 1.6 t/acres)

Vinification

Fermentation is made 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.

Affinamento

4-5 months in vats 6 months in bottle

Residual sugar

144 g/l

Alcohol and analytical data

alcohol: 14.15%
total acidity: 5.71 g/l
pH: 4.03

Ageing potential

Over 30 years

First vintage

1989

Ben Ryè Production Process

Ben Ryé is the fruit of a unique pedoclimate, of man’s hard, careful and painstaking work, and a limited technological contribution. The entire production process lasts at least 3-4 months.

01

The harvest of the Zibibbo grapes for withering begins after 15 August.

02

Before the clusters are laid out on racks for withering they are carefully cleaned in order to eliminate damaged and unripe grapes.

03

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.

04

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.

05

Fermentation finishes around the end of November, when Ben Ryé achieves its proverbial balance. Aging in tank follows and then in bottle.


Food & wine

Food & wine

Artistic label

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.

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Ben Ryè
Discover the label