This is probably the most exiting thing you will put in your mouth this year!
A modern take on the classic Moscato Passito, the name Ben Ryé derives from the Arabic `Son of the Wind`, after the wind which sweeps round the island. The Zibibbo vines are planted in the traditional style in hollows in the ground and pruned short and cover 68 hectares. Vines are over 100 years old and are ungrafted. Soils are volcanic in origin, very loose and mineral rich. Yields are approximately four tonnes per hectare. Vinification: Grapes from the later ripening vineyards are chilled and pressed with the dried grapes added at intervals during fermentation, which takes place in temperature controlled stainless steel. The wine remains in stainless steel for four months, followed by six months in bottle after blending. Four kilos of grapes produce 1 litre of Ben Ryé. Total production is approximately 80,000 bottles.
Their tasting Notes: Bright, amber with striking notes of ripe fruit, apricot and peach on the nose that harmoniously blend with salt and mineral nuances. It is sweet and full-flavoured, with a full-bodied mouth feel perfectly balanced by refreshing acidity. A long, elegant finish.
Our tasting notes: Wow! Candied orange. Goes on for ever. Who would have thought this was made from grapes?