Donnafugata Ben Ryé

Passito di Pantelleria DOC, Sicilia

Ben Ryé 2017 offers an extraordinary rich bouquet with outstanding aromas of apricots and candied orange peel obtained from the dried grapes. The palate is very fresh and intense, balancing perfectly the sweetness with a long and satisfying persistence.

Extraordinary alone or pair with caramelized duck, foie gras and blue cheeses, pastries, chocolate and jam or ricotta tarts.

  • DENOMINATION: Passito di Pantelleria DOC.
  • GRAPES: Zibibbo (Muscat of Alexandria).
  • PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Tracino, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
  • TERRAINS & CLIMATE: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals. Mild, dry winters. Windy summers.
  • VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,000 an acre) with a yield of about 4–5 tons per hectare (1,6-2 tons an acre). The average age of the vines is about 60 years; some are ungrafted and survived phylloxera exceeding 100 years in age.
  • VINTAGE: with about 379 mm* of rainfall in 2017 compared to an average of 434 mm** in this area, the vintage was less rainy. This resulted in the need, in some vineyards, to perform cluster thinning in order to balance the crop load with soil water availability, to favor optimal ripening of grapes. On Pantelleria, in quantitative terms, a drop of about 20% was registered compared to the company's average of recent vintages. *VINTAGE: in Pantelleria we consider the period from October 1 to September 30; RAINFALL: data collected by SIAS, (Sicilian Agrometeorological Service); **the average is calculated from vintage 2013 to vintage 2017.
  • HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The Zibibbo harvest at Donnafugata traditionally continues for about 4 weeks, in the districts where the company has its vineyards that differ in altitude, exposure, proximity to or distance from the sea; this year, instead, – due to early ripening – the harvest was shorter, starting on August 17th and concluding on September 4th.
  • VINIFICATION: 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 a very personal aroma. The vinification process (fermentation and maceration) last over 1 month. Aging takes place in stainless steel for 8 months and at least 12 months in bottle before being released to the market.
  • ANALYSIS DATA: alcohol 14.12% ABV, total acidity 7.3 g/l, pH 3.83, sugar content: 196 g/l.
 

Ben Ryé 2016 offers an extraordinary rich bouquet with outstanding aromas of apricots and candied orange peel obtained from the dried grapes. The palate is very fresh and intense, balancing perfectly the sweetness with a long and satisfying persistence.

Pair with caramelized duck, foie gras and blue cheeses. Extraordinary alone as a meditation wine.

  • DENOMINATION: natural sweet white - Passito di Pantelleria DOC
  • GRAPES: Zibibbo (Muscat)
  • PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Mulini, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
  • TERRAINS: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals.
  • VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,011 an acre) with a yield of about 4 – 5 tons/ha (1,62- 2 tons an acre). Some of the vines are ungrafted and survived phylloxera exceeding 100 years in age.
  • VINTAGE: To compensate for scarce rainfall during the year and to help the vineyards reach optimal vegetation-production balance, 30% of cluster thinning was performed which allowed us to obtain healthy and well-ripened grapes, in line with the winery’s quality objectives.
  • 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, and ended on 15 September.
  • VINIFICATION: 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 a very personal aroma. The vinification process (fermentation and maceration) last over 1 month. Aging takes place in stainless steel for 7 months and at least 12 months in bottle before being released to the market.
  • ANALYSIS DATA: alcohol 14.27% ABV, total acidity 6.4 g/l, pH 3.75, sugar content: 195 g/l.

Tasting Notes

Ben Ryé 2015 has a brilliant amber color. The nose offers a fragrant and complex bouquet, with notes of fresh apricot and orange zest combined with scents of Mediterranean scrub (thyme and rosemary). The palate amazes with its great freshness and intensity, with a pleasant sweetness balanced by great minerality and lively sapidity. It finishes with a lingering persistence, with a satisfying return of the fruity note. A complex and captivating Passito di Pantelleria, one of the most appreciated Italian sweet wines in the world.

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.

  • GRAPES: Zibibbo (Muscat).
  • PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Mulini, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
  • TERRAINS: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals.
  • VINEYARD: the vines are cultivated, in hollows, low alberello pantesco. The low bush vine of Pantelleria has been inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as a “creative and sustainable” practice. Planting density of 2,500 plants per hectare (1,011 an acre) with a yield of about 5 – 6 tons/ha (2- 2.4 tons an acre). Some of the vines are over 100 years old.
  • VINTAGE 2015: The climatic trend recorded for the 2015 vintage was fairly normal, with rainfall almost in line with the average for the island (501 mm). Overall, the vintage was very positive with the quantity and quality of grapes harvested in line with the winery's objectives.
  • 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 18 August with the grapes destined for withering, and ended on 18 September.
  • VINIFICATION: 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 a very personal aroma. Aging takes place in stainless steel for 7 months and at least 12 months in bottle before being released to the market.
  • ANALYSIS DATA: alcohol 14.35% ABV, total acidity 7.8 g/l, pH 3.72, sugar content: 193 g/l.

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.

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

  • GRAPES: Zibibbo (Muscat).
  • PRODUCTION AREA: island of Pantelleria (South-Western Sicily); districts of Khamma, Mulini, Mueggen, Serraglia, Gibbiuna, Barone, Martingana, Bukkuram, Favarotta, Punta Karace, Bugeber, Karuscia.
  • TERRAINS: altitude from 20 to 400 m a.m.s.l. (65-1,312 ft); complex orography, typically volcanic, soils mainly cultivated on terraced slopes; sandy soils, originating from lava, that vary between sub-acidic and neutral reaction; deep, fertile soils, well-endowed with minerals.
  • VINEYARD: 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'. Planting densities of 2.500 plants per hectare (1.011 an acre) with and yields of about 4 tons (1.6 tons an acre); about 1.6 kg per plant.
  • VINTAGE 2014: 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.
  • 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 18 August with the grapes destined for withering, and ended on 18 September.
  • VINIFICATION: 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 a very personal aroma. Aging takes place in stainless steel for 7 months and at least 12 months in bottle before being released to the market.
  • ANALYSIS DATA: alcohol 14.40% ABV, total acidity 7.9 g/l, pH 3.72, sugar content: 199 g/l.

  • 94

    points

    Wine Spectator, January 2021

    "Flavors of ripe nectarine and wild strawberry, candied almond and orange marmalade burst on the palate in this gorgeous sweetie. It's mouthcoating with its plush creaminess, but it shows a lovely backbone of mouthwatering acidity for balance, carrying the long finish of ripe fruit, cardamom and ginger spice. Drink now through 2030. 610 cases imported."

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  • 95

    points

    James Suckling, December 2020

    "Pale golden-amber color. A full-bodied, sweet white with evolving layers of honey, lilies, candied ginger, peaches, kumquats and lychees. So luscious, complex and balanced. Incredibly long finish. Drink or hold."

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  • 95

    points

    Wine Enthusiast, February 2021

    "Made from dried Zibibbo grapes, this archetypal dessert wine offers alluring aromas of acacia honey, apricot jam and orange zest. The balanced, savory palate delivers date, fig, orange jam and bergamot that persist into the long finish."

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  • 92

    points

    Wine Spectator, April 2020

    "The color of burnished brass, this vibrant dessert wine offers a tang of iodine, along with rich flavors of apricot preserves, dried mint and candied almond. Long and creamy, with a toffee-laced finish. Drink now through 2026. 15,800 cases made, 7,400 cases imported."

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  • 94

    points

    Vinous, August 2019

    "Luminous golden-orange. Perfumed and precise honeyed aromas and flavors of cane sugar, peach, mango, papaya, passion fruit and dates. Suave, very sweet and rich, with a dense yet light on its feet quality, this boasts a long finish that features notes of peach and honey. An outstanding Ben Ryé that strikes me as less fragrant but more suave than some recent vintages. Ben Ryé is one of Italy’s five or ten best sweet wines every year and it’s safe to say this year’s version will not harm its reputation any."

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  • 95

    points

    Wine Enthusiast, February 2019

    ""

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  • 96

    points

    Wine & Spirits, May 2019

    "Year's Best Sicilian Wines"

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  • 96

    points

    Wine Advocate, October 2019

    "Rather than pair this wine with a Sicilian dessert, serve it as the Sicilian dessert. The 2016 Passito di Pantelleria Ben Ryé is a radiant and beautifully fragrant edition with white raisins, honey, maple syrup, brown sugar, caramel, preserved lemon, dried sage, apricot and sea salt. I could go on. The wine is light on its feet thanks to that crisp acidity, yet it has the volume and richness to coat your palate in all its luscious glory. The whole package is explosive. This dessert wine is usually sold in a 750-milliliter bottle (with some 80,000 bottles made), but you can also find it in a smaller 375-milliliter bottle."

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  • 93

    Points

    James Suckling, James Suckling, October 2018

    "This is always delicious with dried-apricot, almond and tangerine character. Hints of toffee. Full-bodied and very sweet. Long, flavorful finish. Just the right amount of bitterness makes it very, very interesting. Drink now."

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  • 93

    Points

    Alison Napjus, Wine Spectator, July 2018

    "Glazed apricot and nectarine fruit notes leap from the glass of this delightful dessert wine, accented by aromatic accents of ground cardamom, honeycomb and praline. This is hard to stop sipping, as it melts in your mouth and leaves a mouthwatering impression on the finish. Drink now through 2030. 625 cases imported."

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  • 94

    Points

    Kerin O'Keefe, Wine Enthusiast, June 2018

    "Made from 100% dried Zibibbo grapes, this iconic dessert wine opens with enticing aromas of apricot jam, acacia honey and tangerine zest. The savory, balanced palate doles out mature fig, date, lemon jam and a touch of bergamot on the long finish."

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  • 95

    Points

    Ian D'Agata, Vinous, September 2017

    "Bright dark golden-yellow with orange tinges. Enticing aromas of very ripe tangerine jelly, orange oil, white flowers, raisins, figs, marzapan and honey. Rich, dense and suave, with a creamy almost unctuous mouthfeel and flavors that are very similar to the aromas. Closes long and extremely dense, with repeating caramel apple, honey and peach flavors. One of the richest, creamiest Ben Ryés in memory, but a touch more acidity might have provided better lift and in that case I would have scored this even higher. Still, this is an absolute knockout, and you’ll never guess it has 14.5% alcohol."

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  • 94

    Points

    Wine Advocate, December 2018

    "This wine is something of a national anthem for Italian wine. It is indeed an extremely cheerful and happy one with flowing melodies and an impressive succession of high notes. The 2015 Passito di Pantelleria Ben Ryé shows the generosity and exuberance of a hot vintage. The bouquet offers dried apricot, raisin, fig and brown sugar. Not to be underestimated is that important blast of acidity on the close that keeps the wine from feeling too heavy or rich."

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  • 92

    Points

    Anthony Dias Blue, Tasting Panel, March 2017

    "A lovely Muscat dessert wine from a volcanic island off Sicily. Burnished gold color; spicy and sweet; rich, creamy and toasted with candied apricot and honey."

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  • 93

    Points

    Alison Napjus, Wine Spectator, September 2016

    "Ripe flavors of glazed nectarine and apricot leap from the glass in this vibrant sweetie, with accents of blood orange, grated coconut, candied ginger and cardamom. Drink now through 2029.—A.N."

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  • Tre Bicchieri

    Award

    Gambero Rosso, October 2016

    "Tre Bicchieri 2017"

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

2017 Donnafugata Ben Ryé – Tasting Notes

2016 Donnafugata Ben Ryé – 96 pts, Wine & Spirits – Sell Sheet

2016 Donnafugata Ben Ryé – 96 pts, Wine & Spirits – Shelf Talker

2016 Donnafugata Ben Ryé – Tasting Notes

Donnafugata Properties – Sicily map

2015 Donnafugata Ben Ryé – Tasting notes

2014 Donnafugata Ben Ryé – Tasting Notes

Donnafugata Ben Ryé – Non Vintage – Label

Donnafugata Ben Ryé – Non Vintage – Bottle

Donnafugata Photography – Rallo family

Donnafugata Photography – Ben Ryé Beauty shot

Donnafugata Photography – Pantelleria

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