Donnafugata Ben Rye 2005
Harvesting takes place in 11 different areas with a variety of ripening times. After 15th August, the harvest begins by picking the grapes destined to dry naturally in the sun and the wind for 20-30 days. In September, the less mature vineyards are harvested. During fermentation, the dried grapes are de-stemmed by hand, and added to the fresh must in several batches. During maceration, the dried grapes release their extraordinary qualities of persuasive sweetness, freshness and a special aroma. The wine then ages in stainless steel vats for at least 7 months, followed by 12 months in bottles.
Food Pairings for Donnafugata Ben Rye
The wine displays its extraordinary personality and depth in its bright amber colour. After the first, intense notes of apricot and peach, come sweet sensations of dried fig, honey, herbs and mineral notes. Impressive on the palate with an outstanding complexity due to a fusion of sweetness, tastiness and softness. A prolonged finish.
Notes: Aging in stainless steel for 5 or 6 months and 6 months in bottle.
|Sugar: 203 grams per liter||Total Acidity: 7.16 grams per liter|
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