{"id":2985,"date":"2026-03-11T08:35:55","date_gmt":"2026-03-11T08:35:55","guid":{"rendered":"https:\/\/marcodebartoli.it\/vino\/bukkuram-padre-della-vigna\/"},"modified":"2026-10-14T12:35:06","modified_gmt":"2026-10-14T12:35:06","slug":"bukkuram-padre-della-vigna","status":"publish","type":"vino","link":"https:\/\/marcodebartoli.it\/en\/vino\/bukkuram-padre-della-vigna\/","title":{"rendered":"Bukkuram Padre della Vigna"},"content":{"rendered":"\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"\"$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Passito di Pantelleria, DOC.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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100% Zibibbo<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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For years, Marco engaged in dialogue with the island\u2019s most experienced and elderly farmers to learn their secrets and understand how sun-dried grapes could become the \u201cNectar of the Gods.\u201d 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 \u201cPadre della Vigna\u201d is the passito of great vintages.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\tTechnical Data Sheet<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tTerritory\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tBukkuram District, Pantelleria Island\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tAlcohol content\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t14.5% vol.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tFirst Vintage\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t1984\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tVineyard age\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tFrom 35 to 50 years\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Details<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\tVolcanic, hilly-terraced.
Training system:<\/b> Pantesco bush-trained (alberello); 2,500 vines per hectare.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\tManual, second week of August and first week of September.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\tSun-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.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t30 months in 225l French oak barrels and 6 months in stainless steel tanks.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Curiosity<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>
In 1984, Marco created Bukkuram<\/strong>, 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Bukkuram<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Pantelleria<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tThe estate is located in the Bukkuram district, on the island of Pantelleria. It is here that Marco De Bartoli chose to establish his second winery within an eighteenth-century dammuso, surrounded by approximately five hectares of vineyard at two hundred meters above sea level. Around it, the Zibibbo cultivated with the Pantellerian alberello system tells the deep connection between the island, its landscape, and an agricultural tradition passed down from generation to generation.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tExplore the estate<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Other wines<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAll Pantelleria wines<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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