Name: Marco de Bartoli Passito di Pantelleria Bukkuram "Sole d'Agosto" 2023 750ml
Brand: Marco De Bartoli
SKU: 1028498
Price: 77.94 USD
Availability: InStock
Rating: 94 (1 reviews)

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Winery Marco De Bartoli

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Varietal Passito

Passito is a winemaking method, not a specific grape variety, used to create rich, concentrated wines from air-dried grapes. Known as appassimento, this technique is widely practiced in Italy, particularly in regions like Veneto, Tuscany, and Sicily. Various grapes are used, depending on the region and wine style, including Corvina (for Amarone and Recioto della Valpolicella), Garganega (for Recioto di Soave), and Zibibbo (for Passito di Pantelleria). What makes Passito wines unique is their intense concentration of flavors and sugars. After harvest, grapes are dried on straw mats, racks, or hung in well-ventilated rooms for weeks or months, reducing water content while intensifying sugar, acidity, and aromas. This results in wines with rich textures and deep flavors of dried fruit, honey, caramel, nuts, and spice, with excellent aging potential. Passito wines range from dry (Amarone della Valpolicella) to lusciously sweet (Vin Santo, Passito di Pantelleria). They pair beautifully with aged cheeses, desserts, or as an indulgent sipping wine.

Country Italy

There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.

Region Sicily

The beautiful island of Sicily has been growing grapevines and producing wines for thousands of years, ever since the ancient Greeks first landed on its golden shores and noticed the island's true potential as a haven for quality grapes. Today, the island is one of Italy's primary wine regions, and even though over eighty percent of Sicily's grapevines are used for the production of sweet fortified wines, the remaining wineries making other wine styles are renowned around the world for their quality and character. Indeed, Sicilian wineries are famed for their ability to capture something of the sun-drenched region in their wines, and the vines they cultivate benefit enormously from the almost constant sunshine and the incredibly fertile volcanic soils which typify the island.

VM 94pts

Vinous Media

Wildly fresh and perfumed, the 2023 Passito di Pantelleria Bukkuram Sole di Agosto lifts from the glass like pure seduction as yellow flowers mix with candied grapefruit, tropical melon and spearmint. Weighty textures find lovely contrast in a core of zesty acidity, as citrus-infused pit fruits and sweet florals swirl throughout. Despite its concentration, the 2023 remains graceful and refined, finishing with excellent length and a gentle sour twang. This is a lovely rendition of Bukkuram Sole d'Agosto.

Winery Notes

100% Zibibbo. Mainly from 35-50-year-old, bush-trained vines, grown very low to the ground on very light, sandy, brown, volcanic soils in the walled and windy clos of the De Bartoli’s small Bukkuram estate on the island of Pantelleria. Two dried-grape passito wines, Sole di Agosto and Padre della Vigna, come from this vineyard, which is organically farmed and harvested by hand. The harvest takes place in two stages. The first is in mid-August—in a normal vintage, these bunches are dried on mats in the sun for two weeks. The second harvest is several weeks later. This riper fruit is direct-pressed and spontaneously fermented; the sun-dried bunches are then destemmed and added to the fresh wine for a three-month maceration. That wine is aged for six months in oak barrels and released as “Sole di Agosto” or “Sun of August”, a light, fresh style of sweet wine of around 180 grams/liter of residual sugar. In very special vintages, De Bartoli makes the rare “Padre della Vigna” (”Father of the Vineyard”) instead: the first-harvest fruit is dried in the sun for a minimum of four weeks before being added to the young base wine for three months of maceration. This wine is aged for a minimum of three years, and often much longer, in barrel. It usually comes in around 200 grams/liter RS and is a much more complex expression of Zibibbo. Generally speaking, only one or the other of the two passitos is made in a vintage.