This was a warm vintage with high summer temperatures followed by much cooler weather prior to harvest. The 1997 Passito di Pantelleria Ben Ryé represents one of the first minor stylistic tweaks executed on this famous Sicilian desert wine over its long production history. Specifically, the residual sugar has been raised up to 150 grams per liter from 115 grams per liter in the 1990 vintage. This wine also shows a more evident acidic vein that has been achieved to specifically break apart that extra softness and sweetness. The bouquet offers aromas of dried prune and raisin that you will recognize in the vintages to follow this one. The wine's inherent complexity also shines through thanks to added tones of brown sugar, smokey dust, dried herb and crushed mineral.