At a glance

Producer

Donnafugata

Region

Pantelleria, Italy

Grape variety

Zibibbo (Muscat of Alexandria)

Wine type

Dessert

Body

Full-bodied and Smooth

Sweetness

Sweet

Typical price

$50-$70

Tasting profile

Intense notes of dried apricot, orange peel, wild herbs, honey, and tropical fruit with vibrant acidity balancing sweetness.

Evolution: Will develop more complex tertiary notes like caramel, toasted nuts and spices over the next decade.

At peak: Rich, concentrated sweetness balanced with fresh acidity and layered aromatics with no loss of vibrancy.

Structure

Acidity

High

Tannins

Low

Alcohol

14-15%

Aging potential

20+ years due to high acidity, sugar concentration and quality

Drinking window

Peak drinking

2028 to 2054

Optimal window

2023 to 2057

Current status

Ideal for drinking now with good potential to mature further

Current condition

Fresh and vibrant with complex dried fruit and honey aromas

Ben Ryé is one of Italy’s premier passito wines, made from sun-dried Zibibbo grapes on Pantelleria island. The combination of drying intensifies sugars and flavors, with bright acidity providing excellent aging balance for 20+ years. The 2022 vintage is fresh and powerful, suited for long cellaring to reveal complexity.

Food pairing

Pairs excellently with blue cheeses like Roquefort, fruit-based desserts, foie gras, almond pastries, and aged nuts.

Serving

Serving temperature

12-14°C / 54-57°F

Decant

Not required

Sustainability

Sustainability score: 7/10

Donnafugata employs water conservation techniques due to dry island climate, uses solar energy in part of facility, limits synthetic pesticides and herbicides. Packaging uses recyclable materials including lightweight glass bottles to reduce emissions.

While not certified organic or biodynamic, Donnafugata emphasizes sustainable viticulture appropriate to Pantelleria's fragile ecosystem and hot climate. Efforts to conserve water, control chemical use, and reduce energy consumption are evident. The island export logistics add carbon footprint, but overall the producer balances traditional practices with modern sustainability awareness.