Country: Italy Region: Sicily Vintage: 2018
Varietal: White regional (Southern-Italian) Category: White Wine
"The Rallo family has made wine in Marsala since 1851 and their ancient cellars tunnel beneath the city. They were one of the first families to begin making high quality table wine when sales of traditional Marsala started to decline, launching the Donnafugata label in 1983 and championing the potential of the region's native varieties.
Today, Donnafugata has two estates in Sicily: a modern winery and 270 hectares at Contessa Entellina in the hills east of Marsala; and 68 hectares on the island of Pantelleria. Donnafugata means 'fleeing woman' and is a reference to Queen Maria Carolina, who escaped the court of Naples in the early 19th Century with her husband, Ferdinand IV of Bourbon, when Napoleon's troops arrived. The couple took refuge in Sicily at the Santa Margherita Belice palace, also the favourite residence of celebrated writer Giuseppe Tomasi di Lampedusa and depicted on the 'Mille e Una Notte' label.
The wines fuse Sicilian tradition with a modern approach. 'Vigna di Gabri' blends Ansonica (Inzolia) with Chardonnay, Catarratto and Sauvignon Blanc, according to the vintage, to produce a truly unique wine. On the other hand, 'Sherazade' is made solely from Nero d'Avola. The 'Mille e Una Notte', composed almost wholly of Nero d'Avola, is a wine with exceptional structure and remarkable personality.
Donnafugata's masterpiece, however, is the 'Ben Ryé', a Moscato Passito from the island of Pantelleria, which lies closer to Africa than it does to Sicily. Their fusion of a new approach to production with the ancient process of drying the grapes results in a wine that is intense and raisiny, yet fresh and balanced."
Product Features: Vegan;Vegetarian
Winemaker: Antonio Rallo and Antonino Santoro
The terrain on the Contessa Entellina estate in south-west Sicily is situated at an altitude of between 200-300 metres above sea level. Soils are clay with a sub-alkaline reaction (pH 7.5 to 7.9). Total limestone content is from 20 to 35% and they are rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc). The vines are trained on a vertical shoot positioned system and cordon spur pruned. Average planting density is 4,500 - 6,000 vines per hectare and yields are approximately six tonnes per hectare.
The grapes were soft-pressed and the must fermented at a controlled temperature in stainless steel. 85% of the wine matured in stainless steel vats and 15% in second use French oak barriques. The wine was aged for at least three months in bottle before release.
Vigna di Gabri 2014 is bright straw yellow. The nose offers notes of white peach, citron and bergamot, combined with hints of sage. Fresh and savoury, the palate perfectly reflects the nose. Pleasant persistence on the finish. A fine and elegant white with an intriguing personality and surprising longevity.
Food Suggestion: Try with seafood pasta dishes, oven baked and char-grilled fish, white meat with sauce, flan and soufflés. Ideal with baccalà al pomodoro (salt cod in tomato sauce), vegetables and roasted porcini mushrooms.
Closure: Natural Cork ABV:13.5% Classification: DOC
Acidity [g/l]: 5.9