{"id":9908,"date":"2019-06-11T09:45:02","date_gmt":"2019-06-11T09:45:02","guid":{"rendered":"http:\/\/www.lebendigeweine.de\/shop\/import-placeholder-for-1333\/"},"modified":"2026-07-14T22:43:39","modified_gmt":"2026-07-14T22:43:39","slug":"bukkuram-padre-della-vigna-passito-di-pantelleria-doc-2012-marco-de-bartoli","status":"publish","type":"product","link":"https:\/\/www.lebendigeweine.de\/fr\/bukkuram-padre-della-vigna-passito-di-pantelleria-doc-2012-marco-de-bartoli\/","title":{"rendered":"Bukkuram \u00ab Padre della Vigna \u00bb Passito di Pantelleria DOC 2012 500ml \u2013  Marco de Bartoli"},"content":{"rendered":"<div class=\"bodytext\" itemprop=\"description\">\n<div class=\"product-detail-head show-tip-author\" id=\"author\">\n    Note de d\u00e9gustation de <label for=\"author\">Christoph Raffelt<\/label> dat\u00e9 du 20\/07\/2018, copyright Christoph Raffelt et Vinaturel :\n<\/div>\n<div>\n<h4>Informations sur le vin<\/h4>\n<\/div>\n<div>Dies ist der Klassiker unter den Passitos von Pantelleria. Stimmen die Temperaturen, so entsteht\u00a0 ein gro\u00dfer S\u00fc\u00dfwein aus den Zibibbo-Trauben. Sie stammen aus der Contrada Bukkuram aus dem S\u00fcdwesten der Vulkaninsel. Die Reben wachsen in Albarello-Erziehung auf vulkanischen Terrassensteillagen und sind 35 bis 50 Jahre alt. 50\u202f% werden Mitte August gelesen und f\u00fcr vier Wochen auf Matten ausgebreitet, um sie trocknen zu lassen, die anderen 50\u202f% werden Anfang September gelesen und zusammen mit den angetrockneten Trauben bis zu drei Monate vergoren, bis S\u00fc\u00dfe und S\u00e4ure sich in Harmonie befinden. Dann wird der Passito f\u00fcr 42 Monate in Barriques und noch einmal sechs Monate im Edelstahl vergoren. Die S\u00e4ure liegt bei 6,5 Gramm, die S\u00fc\u00dfe bei 194,7 Gramm, der Schwefel bei 99 mg\/l.<\/div>\n<div>\n<h4>Couleur<\/h4>\n<\/div>\n<div>or profond avec des reflets ambr\u00e9s<\/div>\n<div>\n<h4>Nez<\/h4>\n<\/div>\n<div>Tout dans ce grand passito est s\u00e9duisant et complexe. L'odeur d'un pain aux fruits ti\u00e8de avec des abricots secs, des dattes et des oranges se combine avec la liqueur orange-chocolat, le zeste d'orange, l'expresso, la cardamome et le nougat. En m\u00eame temps, le vin ne sent pas du tout surcharg\u00e9, mais frais, et chaque chose a sa place.<\/div>\n<div>\n<h4>Palais<\/h4>\n<\/div>\n<div>Il n'est pas surprenant que son go\u00fbt \u00e0 la fois sucr\u00e9 et acidul\u00e9 tapisse toute la cavit\u00e9 buccale. C'est presque comme avoir un service \u00e0 caf\u00e9 dans votre restaurant libanais habituel. Le moka en fait partie, l\u00e9g\u00e8rement \u00e9pic\u00e9 \u00e0 la cardamome, ainsi qu'une s\u00e9lection de noix et de fruits secs, on y trouve des oranges et du gingembre confit. Tout ceci est combin\u00e9 dans un vin avec une acidit\u00e9 parfaite qui le traverse. C'est tr\u00e8s amusant en soi, d'autant plus que le vent sal\u00e9 r\u00e9gulier de la M\u00e9diterran\u00e9e s'est \u00e9galement d\u00e9plac\u00e9 \u00e0 travers les pentes raides ici, laissant un arri\u00e8re-go\u00fbt sal\u00e9 iod\u00e9 qui ajoute \u00e0 la buvabilit\u00e9. Un vin de m\u00e9ditation, sans aucun doute.<\/div>\n<div>\u00a0<\/div>\n<div class=\"food_suggestion\">\n<h3>Recommandations alimentaires de Christoph Raffelt<\/h3>\n<ul>\n<li>Poitrine de pigeon sur tarte tatin aux figues \u00e9pic\u00e9es\n<div class=\"prod-food-cats\">\n                        (volaille, pigeon, p\u00e2te feuillet\u00e9e, p\u00e2te \u00e0 brick, p\u00e2te \u00e0 levure)\n                    <\/div>\n<\/li>\n<li>Dattes fourr\u00e9es aux amandes et prunes jaunes, avec noix enrob\u00e9es de chocolat et glace aux noix\n<div class=\"prod-food-cats\">\n                        (dessert, chocolat, fruits, sorbet, glace)\n                    <\/div>\n<\/li>\n<li>Fondant au Chocolat avec des tranches d'orange confites\n<div class=\"prod-food-cats\">\n                        (Dessert, Chocolat, Fruit)\n                    <\/div>\n<\/li>\n<\/ul><\/div>\n<\/p><\/div>","protected":false},"excerpt":{"rendered":"<p>Note de d\u00e9gustation de Christoph Raffelt du 20.07.2018, Copyright Christoph Raffelt Informations sur le vin C'est le classique des passitos de Pantelleria. Si les temp\u00e9ratures sont bonnes, on obtient un grand vin doux \u00e0 partir des raisins de zibibbo. Ils proviennent de Contrada Bukkuram, dans le sud-ouest de l'\u00eele volcanique. Les vignes poussent en culture albarello sur des terrasses volcaniques et sont \u00e2g\u00e9es de 35 \u00e0...&nbsp;<\/p>\n<div class=\"read-more-wrapper\"><a href=\"https:\/\/www.lebendigeweine.de\/fr\/bukkuram-padre-della-vigna-passito-di-pantelleria-doc-2012-marco-de-bartoli\/\" class=\"button button-secondary\" rel=\"bookmark\">Read More \u00bb<span class=\"screen-reader-text\">Bukkuram \u00ab Padre della Vigna \u00bb Passito di Pantelleria DOC 2012 500ml \u2013  Marco de Bartoli<\/span><\/a><\/div>","protected":false},"featured_media":27123,"template":"","meta":{"bwfblock_default_font":"","neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","neve_meta_reading_time":"","_themeisle_gutenberg_block_has_review":false},"product_brand":[1506],"product_cat":[161],"product_tag":[],"class_list":{"0":"post-9908","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_brand-marco-de-bartoli","7":"product_cat-sizilien","8":"pa_farbe-weiss","9":"pa_inhalt-500ml","10":"pa_jahrgang-2429","11":"pa_restsuesse-edelsuess","12":"pa_sorte-zibibbo","13":"pa_typ-suesswein","14":"show-hover","16":"first","17":"outofstock","18":"taxable","19":"shipping-taxable","20":"purchasable","21":"product-type-simple"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bukkuram Padre della Vigna Passito 2012 | Lebendige Weine<\/title>\n<meta name=\"description\" content=\"Komplexe Frucht &amp; Terroir: Bukkuram Passito di Pantelleria 2012 von Marco de Bartoli. 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