100% Zibibbo
DECANTER WORLD WINE AWARDS 97 POINTS - " Ravishing sun ripened peach, bitter orange zest and dried fig aromatics imbued with luxurious florals that shine through the unctuous texture and wonderful caress of refreshing acidity. Thoroughly absorbing and rich with an unwavering length."
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.
DECANTER WORLD WINE AWARDS 97 POINTS - " Ravishing sun ripened peach, bitter orange zest and dried fig aromatics imbued with luxurious florals that shine through the unctuous texture and wonderful caress of refreshing acidity. Thoroughly absorbing and rich with an unwavering length."
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.
Overall Rating
0 out of 5 Based on 0 Review
