Ben Ryé Grappa di Donnafugata

represents an excellence in the landscape of Italian distillates, an authentic expression of the Pantelleria territory, a small island located in the heart of the Mediterranean. This distillate is obtained from the pomace of the renowned Ben Ryé dessert wine, one of Donnafugata’s most prestigious labels, showcasing the best of Sicilian winemaking tradition. The grappa is characterized by an intense aromatic profile, with a complexity of notes ranging from dried fruit to sweet spices, enriched by hints of apricot, honey, and dried figs. Ben Ryé Grappa is a distillate that speaks of the sun and wind of Pantelleria, an island that, with its unique climate, volcanic soils, and millennia of history, provides raw materials of the highest quality. With an alcohol content of 42%, this full-bodied and enveloping distillate is perfect for moments of meditation and reflection, and it finds its ideal balance when paired with desserts made from dried fruits and dark chocolate. Sold in 50 cl bottles, Ben Ryé Grappa is a Sicilian jewel that every spirits enthusiast should savor at least once. History and Philosophy of Donnafugata To fully appreciate the value and quality of Ben Ryé Grappa, it is important to understand the context in which it is created, namely the Donnafugata winery.

This winery is synonymous with Sicilian oenological excellence and is recognized internationally for its ability to produce wines and distillates that best express the potential of the territory. Donnafugata is a family-run business that has successfully combined tradition and innovation, creating production practices that respect the environment and are rooted in the cultural heritage of Sicily. The company’s philosophy is based on key principles: environmental sustainability, enhancement of native grape varieties, and a constant pursuit of quality. Ben Ryé Grappa is a perfect example of how Donnafugata transforms raw materials into high-end products, thanks to careful and meticulous processing that begins with grape harvesting and continues through to the distillation of the pomace. The Ben Ryé: The Origin of the Grappa The Ben Ryé dessert wine, from which the pomace used for the grappa is derived, is one of the company’s flagship products. It is a sweet wine made from Zibibbo grapes (also known as Moscato di Alessandria), an ancient variety that finds its ideal habitat in the Pantelleria area. The name "Ben Ryé" comes from Arabic and means "son of the wind," in homage to the strong winds that blow across the island, contributing to the unique ripening of the grapes and their natural sun-drying process. During the production of the dessert wine, the grapes undergo a long drying process that concentrates sugars and aromas, making the pomace extremely valuable. Once separated from the must, this pomace is distilled to produce Ben Ryé Grappa. The distillation process allows for the preservation and amplification of the aromatic characteristics of Ben Ryé, resulting in a distillate that expresses the richness and complexity of the dessert wine from which it originates. The Distillation Process The production of Ben Ryé Grappa follows a traditional artisanal distillation process in small copper stills, a traditional tool used for centuries to produce high-quality distillates.

This type of still allows for slow and controlled distillation, essential for extracting the maximum aromas from the pomace without altering the organoleptic characteristics of the product. During distillation, the master distiller carefully separates the various fractions of the distillate, eliminating the heads and tails (the initial and final parts of the distillation) and retaining only the heart, which is the purest and most aromatic part. This artisanal process yields a grappa of extraordinary finesse and purity, characterized by a complex and harmonious aromatic bouquet. Additionally, Ben Ryé Grappa undergoes a maturation period in small oak barrels, which further enriches and structures the distillate. The oak wood imparts delicate toasted and vanilla notes to the grappa, perfectly blending with the fruity and spicy nuances derived from the Zibibbo pomace.