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Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: apricot jam, orange blossom, honey, exotic spices
Palate: candied orange peel, dried apricot, mango, honeyed almond
Ben Ryé (Arabic for 'son of the wind') is Donnafugata's flagship Passito di Pantelleria DOC: sun-dried Zibibbo from the alberello pantesco vines on the volcanic island, exported widely through Donnafugata's international distribution since the 1990s.
What it pairs with
-
Cannoli di ricotta with candied orange
The wine's orange blossom and apricot sweetness perfectly bridge the ricotta-filled cannolo and its candied peel. -
Semifreddo di mandorle (almond semifreddo)
Honeyed almond notes in the wine mirror the almond semifreddo in a balanced resonance. -
Aged Gorgonzola
The wine's concentrated sweetness and exotic spices create a powerful contrast with the pungent blue cheese.
How to serve Donnafugata Ben Rye Passito di Pantelleria
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour): the bowl shape rewards the wine's structure.
- Pair with. Cannoli di ricotta with candied orange, Semifreddo di mandorle (almond semifreddo), Aged Gorgonzola. Match the wine's structure to the dish's fat and salt.
History
Ben Rye was first produced in 1990 when the Rallo family's Donnafugata estate began farming Zibibbo on Pantelleria, trained in the traditional alberello pantesco system. The name comes from Arabic, reflecting Pantelleria's North African cultural heritage, and the wine has consistently won Gambero Rosso's highest award (Tre Bicchieri) making it the most frequently decorated sweet wine in Italy.
- 1990: First Ben Rye vintage; Donnafugata Pantelleria production begins
- 1996: Ben Rye wins first Tre Bicchieri from Gambero Rosso; begins building international reputation
Facts
- Producer
- Donnafugata Pantelleria · visiting guide
- Grapes
- Zibibbo
- Classification
- Passito di Pantelleria DOC
- Oak
- No oak; stainless steel; sun-dried Zibibbo concentration
- ABV
- 14.5%
- Price
- €30-50 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1990
Frequently asked about Donnafugata Ben Rye Passito di Pantelleria
What does Donnafugata Ben Rye Passito di Pantelleria taste like?
On the nose, apricot jam, orange blossom, honey, exotic spices. On the palate, candied orange peel, dried apricot, mango, honeyed almond. Structurally full-bodied, low tannins, medium acidity with a very long, honeyed, exotic-spiced finish. Ben Rye (Arabic for 'son of the wind') is Italy's most celebrated Passito di Pantelleria: sun-dried Zibibbo from the alberello pantesco vines on the volcanic island, achieving a concentration and aromatic complexity that has defined the appellation's international reputation.
When should I drink Donnafugata Ben Rye Passito di Pantelleria?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Donnafugata Ben Rye Passito di Pantelleria?
Cannoli di ricotta with candied orange is the canonical pairing. Other strong matches include Semifreddo di mandorle (almond semifreddo) and Aged Gorgonzola. The wine's orange blossom and apricot sweetness perfectly bridge the ricotta-filled cannolo and its candied peel.
What grapes are in Donnafugata Ben Rye Passito di Pantelleria?
The blend is Zibibbo. The wine is classified as Passito di Pantelleria DOC.
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