Bukkuram Grappa is made from Zibibbo pomace sourced from Pantelleria, the same grape variety that profoundly defines the Bukkuram estate’s project.
It is a transparent, colorless, and brilliant grappa, with a fine and fruity aromatic profile, featuring rose notes typical of the variety.
On the palate, it is soft, round, and velvety, with a long finish and a clear correspondence between the sensations perceived on the nose and those that return in the mouth.
Contrada Bukkuram, Pantelleria.
40% ABV
50 cl
Zibibbo pomace sun-dried in Pantelleria.
Transparent, colorless, and brilliant, free of visual defects.
The olfactory perception is intense and consistent. The profile is fine, fragrant, and very fruity, with recognizable rose notes typical of Zibibbo.
Soft, full, and round, it envelops the palate with a velvety and pleasant sensation.
Elegant and fragrant, it confirms the aromatic sensations perceived on the nose. The finish is long, leaving the palate clean and pleasantly satisfied.
Bukkuram, from the Arabic “father of the vineyard,” is the district of Pantelleria where Marco De Bartoli developed his project dedicated to Zibibbo.
The grappa is born as a further expression of this grape variety and enhances the aromatic characteristics of the pomace from which it originates. The fruity and floral aromas, the softness, and the long finish reflect in the distillate a character strongly attributable to the Moscato di Alessandria cultivated on the island.
The Bukkuram estate is located approximately 200 meters above sea level, in a landscape marked by volcanic soils, wind, and intense luminosity, where Zibibbo is traditionally cultivated as Pantelleria bush-trained vines.
Serving temperature: 6–8 °C
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
