For years, Marco engaged in dialogue with the island’s most experienced and elderly farmers to learn their secrets and understand how sun-dried grapes could become the “Nectar of the Gods.” He realized that only through a long process of obsessive attention to the vineyard could the sun-dried clusters be transformed into his passito, following the origins passed down by the Arabs. Bukkuram “Padre della Vigna” is the passito of great vintages.
Bukkuram District, Pantelleria Island
14.5% vol.
1984
From 35 to 50 years
Volcanic, hilly-terraced.
Training system: Pantesco bush-trained (alberello); 2,500 vines per hectare.
Manual, second week of August and first week of September.
Sun-drying of 50% of the grapes for at least four weeks in special drying areas bounded by large lava stone walls. The remaining part ripens on the vine until September. Once fermentation is advanced, the previously dried grapes are added and left to macerate for about three months until a balanced relationship between the alcohol content and residual sugar is achieved.
30 months in 225l French oak barrels and 6 months in stainless steel tanks.
In the 1980s, Marco De Bartoli discovered the magic of Pantelleria and decided to settle in the Bukkuram area, a district that has hosted Zibibbo vines for centuries. Here, in an 18th-century dammuso, Marco founded his winery, immersed in a landscape of Pantesco bush-trained vineyards, now a World Heritage site.
Through years of dialogue with local farmers, Marco learned the secrets of sun-dried grapes and land care, which allowed him to transform ancient tradition into an extraordinary wine. The Pantescan land, with the heat of the Scirocco and the sun that dries the clusters, gives life to a unique passito that encapsulates the best of Pantelleria.
In 1984, Marco created Bukkuram, a moscato passito that combines the intensity of sun-drying with the freshness and sapidity that only the Pantescan territory can offer. A passito that tells an ancient and ever-fascinating story.
12 HA
medium-textured sandy-limestone, flat
alberello and Guyot-trained vertical shoot positioning; 3,500 vines per hectare.
manual in small crates, during the final weeks of September.
Manual selection of grapes, soft pressing, natural sedimentation, traditional fermentation in oak and chestnut barrels at room temperature.
Aging in oak and chestnut barrels with the addition of 5% younger wine each year, using the traditional perpetual method.
8.600
