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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 3 notes) - hiding notes with no text | | | Tasted by angelcyn on 4/20/2024: Not my bottle but a friend shared, very pleasant blackberry aromas, satisfyingly full on the pallette some length and fully together, as good a Nero as one is likely to get, nice wine. (218 views) | | | Tasted by Klugi Wine on 1/2/2024 & rated 93 points: Brilliant wine making here at Donnafugata, always one of the best Nero d’Avolas in Sicily.
The bouquet comes with Blackberries, some fresh tobacco leaves, a little milk chocolate and vanilla.
The palate is long and intriguing with intense but very finely woven tannins.
Definitely build for the long run, but really enjoyable in its youth. (397 views) |
| By Eric Guido
Vinous, Surpassing Expectations: New Releases from Sicily (Sep 2023) (9/1/2023)
(Donnafugata Mille e Una Notte Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (7/5/2023)
(Donnafugata Terre Siciliane Mille e Una Notte, Italy) Subscribe to see review text. | By James Button
Decanter, Sicily report 2023 sheet 3 (5/12/2023)
(Donnafugata, Mille e Una Notte, Nero d'Avola, Sicilia, Sicily, Italy, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com and Decanter. (manage subscription channels) |
| Donnafugata Producer Website
DONNAFUGATA
Producing wines of quality, while respecting the environment and promoting the territory
Donnafugata was created in Sicily by an enterprising family with 150 years’ experience in premium wines. Giacomo Rallo and wife Gabriella, daughter José and son Antonio are engaged in an entrepreneurial project aimed at care for details and at putting people at the service of nature to make wines that increasingly correspond to the territory’s potential.
The Donnafugata adventure began in 1983 in the Rallo family’s historic cellars in Marsala and at its Contessa Entellina vineyards in the heart of western Sicily; in 1989 Donnafugata arrived on the island of Pantelleria, starting to produce naturally sweet wines. To date, overall Donnafugata production is obtained from 820 acres of vineyards, 650 at Contessa Entellina and 170 on Pantelleria.
The Contessa Entellina estates are located in the heart of western Sicily, where vineyards are an integral part of the landscape. On its 650 acres Donnafugata grows both indigenous grapes - Ansonica, Catarratto, Grecanico and Nero d’Avola – and the international varieties that have proven to adapt best to the territory’s soil and climate, like Chardonnay, Viognier, Cabernet Sauvignon, Merlot, Syrah. Of recent introduction are also Sauvignon Blanc, Alicante Bouchet, Tannat and Petit Verdot. Cultivating 13 varieties was an agronomic decision aimed at valorizing the particularities of the different areas (soil, elevation, exposure) and producing complex wines with great personality.
On Pantelleria, a volcanic island lying between Sicily and Africa, Donnafugata has 170 acres planted with Zibibbo (Muscat of Alexandria) and a winery in the Khamma district that is a fine example of sustainable architecture. The vines, trained in bush form, are grown on small terraced plots delimited by drywalls in lava stone. Given such conditions, grape growing is almost entirely manual and even harvesting is very laborious.
The Marsala cellars, built 1851, are a living example of industrial archeology. The layout of the “baglio”, a typically Mediterranean warehouse, has been retained and features a spacious courtyard adorned with citrus and olive trees, and trussed wooden ceilings, the work of master carpenters of long ago. Today it houses a dynamic, productive enterprise whose aim is excellence. Here converge the products obtained at Contessa Entellina and on Pantelleria for refinement (in steel, cement and oak) and bottling.
Nero d'AvolaThe Nero d'Avola can be considered the red grape variety most typical and representative of Sicily. The synonym Calabrese is a Italianization the dialect name, "Calaurisi", which literally means "grape (drop) of Avola (aurisi)". In one form as in the other, the constant reference to the town of Avola, municipality in the province of Syracuse, indicates the selection of the variety by the farmers in that area. From there it spread to other towns in the Val di Noto, Ragusa and Caltagirone in, and only recently in Sicily. The vineyards most suitable when grown using traditional techniques affinatesi (sic) in history to face the torrid climate of the area without irrigation, can have the greatest red wines for aging. The aromatic expression, centered on the richness of ripe dark fruit, reveals its mark more authentic with the notes of the organ and sun-dried tomatoes, linked by a broad Mediterranean brackish. Corresponds to a thick, sweet mouth, covered by a lively acidity that always ends with a tasty grip, particularly long lasting.
©Azienda Agricola GULFI di VITO CATANIA and Google/Translate
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorSicilycossyra |
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