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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 89 pts. in 12 notes) - hiding notes with no text | | | Tasted by NiklasT on 9/14/2019 & rated 89 points: The Friday wine for the Pizza became a Sicilian that we picked with us when we visited Donnafugata 14 years ago. Mille e una Notte 2003 is their most serious bottling of Nero d 'Avola (spiked with some "other grapes", probably French) from a year that was hot and dry throughout Europe, in other words as usual in Sicily. The soil is clay and limestone in the area of Contessa Entellina and is at slightly higher altitude (200-600 meters) which gives cooler nights that preserve a little acidity, it is anyway a clear warm climate wine with sun-sweet, dark fruit which has been given a good backbone from new French barrels.
In the scent there are dark cherries, licorice, figs, cigar box and some earthy notes. Flavors of sweet tobacco, dark, sweet cherries and blackberries, cedar and some olive-salt in the rather long finish. The tannins are fine, the fruit is ripe, deep and sweet, the alcohol is high but balanced. It may lack some acidity for real greatness but certainly it is a good wine and would probably go for another 5-10 years in the cellar. (995 views) | | | Tasted by MarcEBeaudoin on 11/21/2014: Haven't enjoyed this for a while, and still hitting all the notes; lush, rich textures, smooth, supple dark fruit. Aromas of anise, blackberry and coffee. Delicious. (2188 views) | | | Tasted by vanpe003 on 1/6/2011 & rated 91 points: Tight on opening, but pleasant. Indigo ink in color. Lightly perfumed fruit with olive subnotes. Unusual relative to my reference points, with distinct iodine on the palate. With time, the palate opens up, still with a bit of iodine but presents a more juicy package. I suspect this still has a number of years left, however this is my last bottle. (3768 views) | | | Tasted by austinwinesalon on 6/6/2010: Vini Rossi-L'Ultimo Piano (Asti Trattoria): 1001 over-ripe and under-ripe vegetables and fruits, the wine was tannic and disjointed. Initially we detected roasted chilis and green pepper, with good acidity and a chalky finish, but the wine became somewhat funky as it had air, with more menthol and green notes evolving. It didn't work for most of the tasters. However, it was one seasoned tasters' favorite of the flight. (3522 views) | | | Tasted by alion on 3/21/2010 & rated 92 points: Much better showing than previously.Modern, still strong oak although more integrated than I remember. Interesting olive and dark fruit finish at least gives a sense of place. Excellent (3786 views) | | | Tasted by alion on 12/24/2009 & rated 88 points: Not calming down. Creamy oak, slightly stewed thick and rich black fruit - a little bitter herb on the finish. Even on a cold night just a little too much? (3230 views) | | | Tasted by alion on 12/6/2008 & rated 88 points: Seemed more closed than earlier this year. Needed air. A little black fruit, olive and tar. Excellent. (2385 views) | | | Tasted by espia on 6/6/2007: Too oaky, ripe and rich for my taste. Disappointed (Tre Biccheri!) (2330 views) | | | Tasted by Vino Me on 10/30/2006 & rated 89 points: 90% Nero d'Avola and 10% other native varietals. This was a medium to full bodied wine. Rich black fruit notes with moderate tannins. 89-90 points. (2266 views) |
| 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.
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Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorSicilycossyra |
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