Marco de Bartoli Bukkuram Sole d'Agosto
50 cl
/
14.5% ABV Vol
The grapes are dried for 2 weeks in the sun giving a fresh and lighter Bukkuram. Young, fresh and fruity passito, less complex and structured than traditional Bukkuram, and able to offer pleasant flavour, body and balance.
See product details
Marco de Bartoli Bukkuram Sole d'Agosto
€34.99
Ex Tax: €28.45
All online sales are securely processed and can be made by either Visa or Mastercard. You can choose to pay in Euro, US Dollars or British Pounds.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of dried fruits and figs, with a little oxidation on the nose
Palate
Lots of orange flavours- orange peel and orangefruit, dried fruits. Long length of flavour and good body
Colour
Light Gold
Fact Sheet
Fluid
50 cl
Grape Variety
100% Zibibbo
Alcohol %
14.5% ABV
Style
Fortified Wine
Estate/Producer
Marco de Bartoli
Country
Italy
Region/AOC
Sicily
Vintage
2012
Making Techniques
Grapes are dried in sunlight for a minimum of two weeks in the sun, giving a fresh and lighter Bukkuram. 6 Months in French oak barrels and 6 months in stainless steel vats.
Closure
Cork
Cellaring/Ageing Potential
Drinking now, good for 10 years
Awards and/or Press Quotes
Bibenda 2014
5 Grappoli
Guida Gambero Rosso 2014
2 Bicchieri
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
