100% Zibibbo from Pantelleria
Ben Rye is the result of a unique combination of soil and climate, painstaking attention to detail and limited reliance on technology. The entire production lasts at least three-four months. Harvesting of Zibibbo for drying begins after August 15. The natural process of drying grapes on grates in the sun and wine requires three-four weeks. The objective is the concentration of sugars and aromas. In Septemberr, following a second harvest, must is pressed from extremely ripe fresh grapes. During the fermentation, the dried grapes added several times after de-stemming by hand. During the maceration, the raisins yield their sugars, their freshness and all their aromas to the must. The fermentation ends around the last days of November when Ben Rye reaches its proverbial equilibrium. Aging in vats and in bottle for a total of 10 -12 months.
VINOUS 94+ POINTS - "Exotic yet remarkably fresh, the 2023 Ben Ryé bursts from the glass with a seductive blend of white raisins, minty herbs, poached peaches and tropical citrus. It is weighty, rich and harmonious throughout, coming across as sweet but not cloyingly so. Ultra-ripe pit fruit combines with candied lemon and a crisp mineral tinge that adds form toward the close. Dramatically long, the 2023 leaves a resonance of sour melon and an air of confectionary spice while cleaning up well, leaving the palate completely refreshed." - Eric Guido
Ben Rye is the result of a unique combination of soil and climate, painstaking attention to detail and limited reliance on technology. The entire production lasts at least three-four months. Harvesting of Zibibbo for drying begins after August 15. The natural process of drying grapes on grates in the sun and wine requires three-four weeks. The objective is the concentration of sugars and aromas. In Septemberr, following a second harvest, must is pressed from extremely ripe fresh grapes. During the fermentation, the dried grapes added several times after de-stemming by hand. During the maceration, the raisins yield their sugars, their freshness and all their aromas to the must. The fermentation ends around the last days of November when Ben Rye reaches its proverbial equilibrium. Aging in vats and in bottle for a total of 10 -12 months.
VINOUS 94+ POINTS - "Exotic yet remarkably fresh, the 2023 Ben Ryé bursts from the glass with a seductive blend of white raisins, minty herbs, poached peaches and tropical citrus. It is weighty, rich and harmonious throughout, coming across as sweet but not cloyingly so. Ultra-ripe pit fruit combines with candied lemon and a crisp mineral tinge that adds form toward the close. Dramatically long, the 2023 leaves a resonance of sour melon and an air of confectionary spice while cleaning up well, leaving the palate completely refreshed." - Eric Guido
