Rice arancini, with Black Pig bacon, Vastedda del Belice and Pistachio. (Fried onion, wine, salt, pepper, extra virgin olive oil, Grana Padano, butter)
Beef tartare, extra virgin olive oil with Sicilian citrus fruits, salt, pepper, mustard-flavored mayo and apple vinegar, Taggiasche olives and bread chips
Carnaroli rice, Sicilian sausage with wine, onion, saffron, Piacentinu Ennese flakes (Sicilian cheese with black pepper and saffron) butter and parmesan cheese in creaming, tarallucci crumble
Fresh pasta with Mediterranean sardines, wild fennel, raisins, pine nuts, onion, anchovies, tomato paste, salt, pepper, extra virgin olive oil. Toasted breadcrumbs on exit
Breaded and fried chicken burger (fillet), with extra crunch breading, curly lettuce, sliced tomato, buffalo mozzarella (cold), crispy bacon, crispy onion, BBQ Salmoriglio and home made jack daniels
Palermitana Sausage and Pork, "Piacentinu Ennese" semi-mature Sicilian cheese with Saffron and Black Pepper, Lettuce, Tomato, Pickled Cucumbers, Caramelized Red Onion and Ranch Sauce. Served with fresh French fries
Nero d'Avola CL. 0,375 Denomination: Sicilia Doc Nero d'Avola Variety Nero d'Avola Production area South Western Sicily, Contessa Entellina Estate and neighboring territories Aging for 4 months in tanks and then in bottles for at least another 4 months. At the table Ideal with fish soups, pizza or spaghetti with tomato sauce. Also excellent with roast beef. Analytical data Alcohol: 14.13Total acidity: 5.9pH: 3.38
Nero d'Avola 100% Production area: Partinico / Monreale Type of soil: calcareous / clayey Harvest: manual, second ten days of September Vinification: alcoholic fermentation with maceration at controlled temperature for 10/12 days. Alcohol: 13.50% Tasting notes: intense red color with purple reflections. The complex and intense aroma is reminiscent of small ripe fruits, iris and spices. In the mouth it is round, with good structure and personality, overall well harmonized and persistent.
Nero d'Avola is the main vine of our production and of oenological Sicily. In this wine there is all our passion for the work we do and for our land. Type: Red Variety: Nero D'Avola 100% Classification: Sicilia IGT Production area: Western Sicily Vineyard altitude: 150/400 mt. asl Harvest period: September Refinement: in 30 hl barrels. and 6 months in the bottle Alcohol content: 14% vol.
Elios' Rosso Modus Bibendi is a pure Nero d'Avola. Alcoholic fermentation took place with indigenous yeasts in stainless steel with maceration for 7 days. Very few sulphites added. Refines for 9 months in chestnut tonneaux. Tasting notes Elios' Rosso Modus Bibendi is a purplish ruby red colour. In the glass it releases hints of strawberries and ripe cherries, notes of oriental spices, licorice and black pepper. In the mouth it is structured and full-bodied, fresh and with excellent flavor, with enveloping tannins and a fruity finish and light notes of spices.
Grape variety: 100% Nero d'Avola Production area: Partinico Monreale Soil type: clayey limestone Harvest: manual, last ten days of September, first ten days of October Vinification: alcoholic fermentation with controlled temperature maceration for 15 days. Aging for 120 days in 225lt barriques. Alcohol: 14.00% Tasting notes: deep red color with purple reflections. The complex and intense aroma recalls ripe fruit, iris and spices. Round tannins and perfectly harmonized wood make it a wine of immediate pleasure, despite the important structure.
VINEYARD Type: Red. Grapes: 100% Perricone. Production area: Western Sicily. Training and pruning: Counter-espalier, with guyot pruning. Altimetry: 250 m. slm Plant density: 5000 plants per hectare. Yield: 80 quintals per hectare. Harvest period: End of September. IN THE CELLAR Fermentation: In steel. Refinement: In steel, six months in the bottle. Analytical data: Alcohol 13.50%. TASTING NOTES The nose has great personality in a precious spicy range, where juniper and black pepper are the prevalent components, penetrating the aromas of morello cherry and jam, plums and cherries, and extraordinary vegetal touches. Also in the mouth the wine is noted for its elegance, with a solid and soft tannic base, with a good alcohol content and with the characteristic of a long persistence, typical of quality products.
It is one of the so-called “international” red grape varieties. Today this vine spread all over the world is cultivated in many regions of Italy. Sicily has probably been able to better interpret the Syrah vine, of which today it represents in terms of quality, one of the best world productions. VINEYARD Type: Red. Grapes: Syrah 100%. Production area: Western Sicily. Training and pruning: Counter-espalier, with guyot pruning. Altitude: 350 m. slm Plant density: 5000 plants per hectare. Yield: 80 quintals per hectare. Harvest period: End of August.
Denomination Cerasuolo di Vittoria Docg Variety Nero d'Avola, Frappato Production area South Eastern Sicily - Vittoria Aging for about 8 months in tanks and then in bottles for at least 7 months At the table It goes well with savory first courses and grilled meats; to try with ravioli filled with meat and pork tenderloin. Also perfect with red tuna steak, amberjack or important baked fish. Analytical data Alcohol: 13.07 Total acidity: 5.1pH: 3.50
Grapes: Petit Verdot 60%, Cabernet Sauvignon 40% Production area: Partinico Monreale Soil type: clayey limestone Harvest: manual, before October Vinification: alcoholic fermentation with controlled temperature maceration for 15 days, 6 months aging in tonneau Alcohol : 14.00% Tasting notes: intense purple color with violet reflections. It expresses hints of red fruits, such as strawberry and cherry and wild berries. The aromas are complexed by hints of dried fruit and spices. With an important structure, with sweet and enveloping tannins.
Sul Vulcano Etna Rosso Doc A surprising volcanic red Etna Sul Vulcano Etna Rosso Doc Vintage 2019 Change vintage 2 formats available Sul Vulcano 2019 with a light ruby red color, offers a bouquet of red fruit (currant and cherry) accompanied by pleasant fresh balsamic hints of mint and delicate spicy notes of white pepper. On the palate it is pleasantly juicy, with well-present and silky tannins, and an elegant finish. Back to: Etna red wines Denomination Etna Rosso Doc Variety Nerello Mascalese, and a small percentage of, Nerello Cappuccio Production area Eastern Sicily - Northern slope of Etna Aging For 14 months, partly in tanks and partly in French oak (barriques second and third passage) and then at least 7 months in the bottle before being marketed. At the table. Perfect with appetizers and Mediterranean dishes based on aubergines or mushrooms, roasted or stewed meats. Also try it with North American dishes, such as chicken wings or hamburgers, or Asian cuisine as long as it is not too spicy: for example Thai beef stir-fried, or meat or vegetable dumplings. Analytical data Alcohol: 13.54Total acidity: 5.5pH: 3.5
The Frappato "Bell'assai" is a Sicilian red wine which is characterized by the frank and refreshing sip and by the bouquet of fragrant aromas on the nose, where floral notes play the role of the protagonists. A bottle that comes from a great Sicilian vine, Frappato, cultivated by Donnafugata in the parcels located near Vittoria, one of the four areas of the island where the winery's vineyards are concentrated. A label in which lightness and ease of drinking go hand in hand, blending into a classic, round and harmonious structure. This "Bell'Assai" is a Frappato that comes to life from the Sicilian red grape variety of the same name. An autochthonous that the Donnafugata winery cultivates in the vineyards surrounding Acate, a small town located in south-eastern Sicily, on soils mainly composed of sand. The grapes, carefully selected during the harvest phase to guarantee only the best berries, ferment alcoholicly in steel, macerating on the skins for about 8-9 days. Then follows the refinement, which takes place in steel for 4 months, at the end of which the wine is ready to be bottled and marketed. The “Bell'Assai” wine is a Frappato characterized by a beautiful bright colour, which recalls the hue of ruby red. The nose is tidy and clean, presenting refreshing notes, in which floral and small red fruit aromas can be traced. On the palate it is light-bodied, drinkable and flowing, with a sip characterized by a subtle tannic texture. An immediately understandable, straightforward red that represents a very valid companion when you don't know which bottle to put on the table: it is in fact very versatile in the kitchen, and combines tastefully with different preparations and recipes, including fish-based ones. Color Ruby red with violet reflections Scent Clean, fresh and fragrant, of violets, roses and small red fruits Taste Soft, fresh and immediate, with pleasant and very fine tannins
Denomination Sicily Doc Merlot and Cabernet Sauvignon Variety Merlot, Cabernet Sauvignon Production area South Western Sicily, Contessa Entellina Estate and neighboring territories Aging for about 12 months in second passage French oak barriques and at least 24 months in bottle. At the table With cold cuts, meatballs with sauce, grilled meats and ribs. Analytical data Alcohol: 13.95Total acidity: 5.2pH: 3.64
It is the most complex wine of the Cellar. A unique blend determined by the characteristics of each vine that composes it and which, of course, are different every harvest. Tribute to my "master" of wine. Type: Red Variety: Cabernet Sauvignon, Merlot, Petit Verdot Classification: Sicilia IGT Production area: Western Sicily Vineyard altitude: 150/400 mt. asl Harvest period: September Refinement: 2 years in barriques and 8 months in bottle Alcohol content: 14% vol.
An ambassador wine of two Made in Italy excellences, united by an unconditional love for Sicily, a passion for work and attention to detail. Tancredi Dolce&Gabbana and Donnafugata was born in the vineyards located on the Contessa Entellina estate, in the heart of south-western Sicily. The name Tancredi evokes one of the protagonists of The Leopard, an inexhaustible source of inspiration also for Dolce&Gabbana; in the novel and in the film of the same name, Tancredi is the favorite nephew of the prince of Salina, precisely because of his charm and his ability to adapt to changes. . It is mainly produced with Cabernet Sauvignon and Nero d'Avola grapes, harvested and selected only by hand. Fermentation takes place in stainless steel tanks, with maceration on the skins, at a controlled temperature of 28-30°C for 14 days. Subsequently the wine ages in oak barrels for about 12 months and for another 24 months in the bottle, before being placed on the market. It is characterized by an intense red colour. The wine has an intense and pleasant bouquet of berries and plums, combined with balsamic hints of sweet tobacco and licorice. On the palate it is complex and elegant, with noble tannins and well balanced by a pleasant fragrance.
Denomination Etna Rosso Doc Contrada Montelaguardia Variety Nerello Mascalese Production area Eastern Sicily - Northern side of Etna Aging For 14 months in French oak (second and third passage barriques) and then at least 16 months in the bottle before being marketed. At the table Ideal with legumes, mushrooms and tasty meats. As a tribute to the Stars and Stripes cuisine, try it with turkey or barbecue ribs; among Asian cuisine dishes, it goes very well with Peking duck and beef and pork stews. Analytical data Alcohol: 14.24 Total acidity: 5.7 pH: 3.49
Mille e Una Notte 2018, with an intense ruby red color, has a complex bouquet characterized by notes of red (cherry) and black (blackberry) berry fruit, fresh balsamic scents (eucalyptus), spicy black pepper and delicate nuances of sweet toasting that recall vanilla. In the mouth it is soft and enveloping, with a great structure and with ripe and refined tannins. It closes with a remarkable gustatory persistence. Denomination Sicilia Doc Rosso Variety Nero d'Avola, Petit Verdot, Syrah, and other grapes Production area South Western Sicily, Contessa Entellina Estate and neighboring territories Aging for 13-14 months in new French oak barriques and at least 24 months in bottle . At the table Loin of lamb, pappardelle with pork ragout, roast meats, filet alla Rossini. Analytical data Alcohol: 14.2 Total acidity: 6.2 pH: 3.07
Gazzerotta, from the name of the elegant black and white magpies that fly over the barren fields in autumn. A soft and structured red is born from Nero d'Avola grapes. GRAPES Nero d'Avola in purity TERRITORY OF ORIGIN Tenuta Gazzerotta, Mazara del Vallo - Province of Trapani TERROIR Soil: characterized by a clayey matrix rich in minerals. Altimetry: 20m above sea level. Climate: an area subjected to water stress, it also risks suffering high thermal maxima due to the distance from the sea. VINIFICATION AND AGING Harvest time from the second ten days of September. Long maceration at controlled temperature until completion of alcoholic fermentation. Refines at least 24 months in steel tanks and barriques. TASTING Color: intense and brilliant red. Bouquet: very fruity on the nose, with prevalence of notes of red fruit and slightly dried fruit. A slight spiciness accompanies the scent of violets and the sweet notes of chestnut honey. Taste: warm, moderately soft and savory, with good tannins. PAIRINGS Ideal in combination with a classic mushroom risotto or a grilled meat dish. It amazes with fish curry. Serve at 18°-19°C. ALCOHOL CONTENT 14% vol
Rinazzo, sandy territory, of "rena", almost desert. It is from these extreme conditions that a structured, soft and spicy red is born from Syrah grapes. GRAPES Pure Syrah TERRITORY OF ORIGIN Tenuta Rinazzo, Marsala - Province of Trapani TERROIR Soil: paleo-sandy beach with semi-arid soil resting on a clayey substrate. Altimetry: 100m above sea level. Climate: environment with semi-arid and not very habitable conditions, it undergoes the strong temperature variations typical of desert areas. VINIFICATION AND AGING Harvest period from the last ten days of August to the first ten days of September. Long maceration at controlled temperature until completion of alcoholic fermentation. Aging for at least 24 months in steel tanks and barriques. TASTING NOTES Colour: vibrant red. Bouquet: it has an elegant, floral and fruity nose, with intense notes of fruit in alcohol and potpourri, accompanied by hints of thyme, pepper, cocoa and coffee. Taste: dry, with a pleasant sweetness that accompanies the sip. PAIRINGS To be combined with meat dishes such as stew with peas and carrots, or lamb chops. Also ideal with raw meat seasoned with salt and capers. Serve at 18°-19°C. ALCOHOL CONTENT 13.5% vol
GRAPES Nero d'Avola TERRITORY OF ORIGIN Western Sicily TERROIR Soil: characterized by a silty and clayey matrix, rich in minerals, called Terra Grande. Altimetry: from 250 to 600m above sea level. Climate: undergoes high thermal maxima, mitigated by the windiness of the place. VINIFICATION AND AGING Natural dehydration of the berry obtained through the technique of cutting the branch, with consequent exaltation of the aromatic fragrances of the ripe skins. Skilful maceration and long thermoregulated fermentation. Aging for 4 months in wood. TASTING NOTES Colour: bright red with violet hues. Bouquet: very intense and fruity on the nose, with an ample scent of raisin flowers which is combined with sweet notes of fruit jam and black mulberry. Taste: dry, warm and persistent, characterized by soft tannins. PAIRINGS Ideal aperitif wine, to be enjoyed at 12°-14°C as an accompaniment to a platter of cold cuts and cheeses. It amazes in combination with smoked tuna, but also with red-based pizza topped with seafood or cured meats. ALCOHOL CONTENT 14% vol FORMAT 75 cl FINIMONDO! RED SICILIA DOC NERO D'AVOLA Decisive, soft and persuasive, deep red in colour, envelops and bewitches in an embrace
MODUS BIBENDI MACERATED WHITE from Catarratto, Zibibbo, Grillo grapes VARIETY OF GRAPES: Catarratto, Zibibbo, Grillo MACERATION 20 days - clayey, sandy, stony SOIL - AGING 7 months in stainless steel VINIFICATION natural, spontaneous fermentation Modus Bibendi macerated white from Catarratto Grillo grapes zibibbo - elios white orange natural sicily HOW THE IDEA OF PRODUCING THE MACERATO WAS BORN We grow different varieties of grapes on our farms. Our vineyards, which extend over three macro-areas located in the surroundings of Alcamo up to a maximum of 15 km away, insist on different soils and microclimates, near the sea or in more inland areas, and this diversity is evident from the grapes. There are grapes that enjoy a perfect balance and deserve to be vinified alone, such as those coming from the Camporeale area, and there are grapes with merits but with some shortcomings. This is where the ability to interpret one's territory and grapes comes into play; from this assumption was born the "blend" of our macerated white for which we used the Catarratto grapes from the Monreale area (inland area) and the Grillo and Zibibbo from Alcamo (area close to the sea). Catarratto gives the wine its acidic "shoulder" (which Zibibbo lacks), Grillo gives it structure (which proves useful for binding the two extreme components of the other two grapes) and Zibibbo gives it the aromatic part; the maceration of the skins perfectly integrates these peculiarities.
GRAPE VARIETY: Grillo (100%) - Almost absent sulphites. Clayey-limestone SOIL - AGING 7 months in stainless steel VINIFICATION natural, spontaneous fermentation THE IDEA: WHY WE DECIDED TO MAKE A NATURAL WINE FROM GRILLO GRAPES Grillo is one of the most interesting native Sicilian vines, even if difficult to grow and manage. In fact, the name "Grillo", which recalls the insect, indicates the "hopping" nature of the variety, whose maturation is often not homogeneous and whose vineyard is not constant in production. In past years it was a "not respected" grape as it was harvested excessively ripe and used as a blending grape in the production of Marsala, or vinified in reduction to pursue an international taste by imitating French wines produced with Sauvignon blanc. When in 2015 we focused on Grillo grown in the Camporeale vineyard we decided to vinify it for what it is, Grillo, and not as a high grade or as a Sauvignon blanc. We wanted to give a very specific identity to those grapes and therefore to the wine, obtaining a wine of medium structure with a nice acidity, in balance with the alcoholic component. It is an aromatic profile that recalls Mediterranean scrub and not tropical fruit. This is our way of interpreting Grillo and we strongly believe in its rebirth but only if vinified for what it really is, without copying French models.
100% PGI Sauvignon Blanc. TypeStill Dry White IGP Grapes100% Sicilian SAUVIGNON BLANC Sensations: It has a pale straw yellow colour, herbaceous and vegetable aromas of green pepper, tomato leaf and cut grass stand out. Intense fruity notes that evoke exotic fruits such as pineapple and banana, and floral ones that recall elderberry, broom and hawthorn. Vinification: Fermentation: In steel. Refinement: In steel, six months in the bottle. Alcohol content 12.5% vol
Variety: Traminer Aromatico, Sauvignon Blanc Classification: Sicily IGP Production area: Western Sicily Vineyard altitude: 500 m. asl Harvest period: September Refinement: in stainless steel tanks and 3 months in bottle Alcohol content: 13% vol. Serving temperature: 12/15 °C
100% Catarratto, it is the most widespread variety in Sicily, traditionally cultivated with a wide arch, with the vines kept low and manual cultivation operations. The Catarratto grapes are harvested in crates and vinified to preserve all the peculiarities in the wine: the light straw yellow colour, the fruity and floral notes and the good structure. Harvest period: first ten days of September. Vinification system: cold maceration for 5 hours followed by soft pressing. Vinification and aging take place in stainless steel silos with inoculation of selected indigenous Sicilian yeasts at a controlled temperature for 4 months. Tasting notes Visual examination: The wine is limpid, with a straw yellow color and with a good consistency in swirling. Olfactory examination: The nose clearly perceives citrus notes and fresh white fruit such as peach and green pear. This is followed by smells of wild flowers and herbaceous hints. Taste-olfactory examination: The wine is dry, quite warm and quite soft accompanied by a present acidity and good sapidity; a mix that gives it excellent persistence.
Bubbles of Inzolia - Coppola 1971 - Partinico (PA)
Bollicine di Inzolia - Coppola 1971 - Partinico (PA)
Brut sparkling wine for meals, aged for at least 30 days on the lees and is distinguished by the pleasant floral aroma of broom, fruity with yellow peach and golden apple and intoxicating hints of hazelnut and vanilla followed by a pleasant minerality. Ideal in combination with shellfish, first courses based on fish and vegetables. Grape variety 100% Inzolia Denomination Spumante Brut Terre Siciliane IGP Vinification and Aging Vinification in reduction to preserve the primary aromas and aging on the lees for at least 30 days. Pairings Stuffed focaccine, parmesan flakes, smoked salmon, fish balls, fried anchovies, fried squid, also ideal with lightly spiced and flavored sausages and cured meats. excellent with pasta with pumpkin and speck, cherry tomato and grouper, seafood risotto, baked fish with vegetables. Alcohol 12th vol.
Bubbles of Catarratto - Coppola 1971 - Partinico (PA)
Bollicine di Catarratto - Coppola 1971 - Partinico (PA)
Meal sparkling wine - Catarratto, aged at least 30 days on the lees, with enchanting floral aromas of jasmine and orange blossom, fruity like white peach and pleasant citrus scents. it has a fresh and slightly sapid sip. Ideal as an aperitif and to accompany fish first courses, sushi and pizzas or focaccia in white. Grape variety 100 tarratto Denomination Spumante Brut Siciliane IGP Vinification and Aging Vinification in reduction to preserve the primary aromas and aging on the lees for at least 30 days. Pairings Sushi, prawn tartare, marinated shrimp and swordfish, linguine with clams or mussels, fried squid, grilled fish. Also ideal with scallops with mushrooms. Try it with pumpkin and shrimp focaccia. Alcohol 12.3° vol.
Bianco di Nera - Azienda Agricola G. Milazzo - (AG)
Sparkling white from organic farming GRAPES: Blend of Nero Cappuccio, Chardonnay and Inzolia SOIL TYPE: Organic and rather deep clayey soil TRAINING SYSTEM: Guyot HARVEST PERIOD: End of August - mid-September HARVEST METHOD: Manual in 14 kg boxes VINIFICATION: Soft pressing with closed lung pneumatic presses MATURATION: In steel for about 4 months. Second fermentation in autoclave (Martinotti system) ALCOHOL: 12 % vol DESCRIPTION: Young, fresh, an elegant fruity. Bianco di Nera is the SPARKLING Milazzo. Unmistakable imprint for our short Charmat. Second fermentation in our autoclaves for a short time to enhance the bouquet and softness with an immediate impact. SENSORY NOTES Beautiful pale straw yellow color with green reflections. The nose releases a rich bouquet, in which the notes of green apple and white pear are combined with light spicy hints that recall aromatic vegetables. On the palate it is fresh and creamy, it reveals excellent flavor and drinkability
Grillo DOC 2019 (Fresh, structured and Savory, with notes of orange blossom and almond blossom and hints of orange, citron and grapefruit) GRAPES Grillo 100% TERRITORY OF ORIGIN Tenuta Salinaro, Petrosino - Province of Trapani TERROIR Soil: structured calcareous- sandy, belonging to the Red Lands of the Mediterranean; it has a good balance between air and water in the soil, as well as a high water reserve. Altimetry: zero elevation above sea level. Climate: located 800m away from the sea, it is an area that enjoys the mitigating action of sea breezes, which bring down the maximum temperatures. VINIFICATION AND AGING Harvest time from the second ten days of August. Vinification in reduction with soft pressing and subsequent long fermentation at low temperature. Aging for 4 months in steel. TASTING NOTES Colour: straw yellow with greenish reflections. Bouquet: fine citrus aromas blend with herbaceous notes and slight hints of peach and green apple. Taste: intense, moderately warm and with a pleasant softness. PAIRINGS Perfect in combination with all fish-based first and second courses, but it also amazes with pasta with pesto. Serve at 8°-12°C. ALCOHOL CONTENT 13% vol
GRAPES Blend of native Sicilian white grapes TERRITORY OF ORIGIN Agro di Petrosino and Mazara del Vallo Province of Trapani TERROIR Soil: clayey and calcareous-sandy texture. Altimetry: from 0 to 150m above sea level. Climate: Mediterranean, mild winters, limited rainfall, very hot and windy summers. VINIFICATION AND AGING Early traditional harvest, starting from the first ten days of August in the early morning hours. Soft pressing and fermentation at controlled temperature. Aging in the cellar at a controlled temperature and in the bottle for 2 months. TASTING NOTES Colour: straw yellow with greenish reflections. Bouquet: very intense, characterized by a dominant fruity note of pear, accompanied by floral notes of orange blossom and jasmine. Taste: dry, fresh and balanced, moderately persistent on the palate and with a pleasant petillant note. PAIRINGS To be enjoyed with all fish-based dishes, from boiled octopus to light fries, from pasta with vegetables and prawns to pink prawn sauce. Serve at 8°-10°C. ALCOHOL CONTENT 13% vol
From the estate that dominates the Stagnone Nature Reserve from above and overlooks the Egadi Islands, a white of great character and complex aromatic typicality. GRAPES Malvasia in purity TERRITORY OF ORIGIN Tenuta Rakalia Marsala - Province of Trapani TERROIR Soil: the vineyards in the northern area of the estate are characterized by a more reddish flat soil with the presence of carbonates; the southern area is subject to minimal hill slopes and is characterized by a loamy-sandy texture. Altimetry: 110m above sea level. Climate: area subjected to good ventilation thanks to its hilly position, with total sun exposure in the highest areas. VINIFICATION AND AGING Harvest period in the first ten days of August. Vinification in reduction with soft pressing and subsequent long fermentation at low temperature. Aging for 4 months in steel. TASTING NOTES Colour: straw yellow. Bouquet: intense and complex, particularly floral and fragrant. The scent of yellow flowers is accompanied by marked citrus notes and hints of peaches in syrup. Taste: intense and persistent, very soft, fresh and moderately sapid. PAIRINGS Ideal in combination with fish-based dishes, such as cous cous, amberjack ragù or beccafi co sardines. Serve at 8°-12°C. ALCOHOL CONTENT 13% vol
Grillo 100% pure. CL. 0.75. Tenuta di Contessa Entellina: where Donnafugata was born A fresh and fruity cricket with a young spirit, SurSur 2021 is characterized by a fragrant bouquet of white pulp fruit and pleasant floral nuances. PRODUCTION AREA: Western Sicily, Tenuta di Contessa Entellina and hilly hinterland between Marsala and Salemi (districts of Baiata, Alfaraggio, Pioppo) DENOMINATION: Sicilia Doc Grillo. GRAPES: Grillo. SOIL AND CLIMATE: altitude from 200 to 400 m above sea level; hilly orography with silty clay loam soils, with a sub-alkaline reaction (pH 7.5-7.9). Total limestone from 25 to 30%. Rich in nutritional elements (potassium, magnesium, calcium, iron, manganese, zinc). Mild winters; dry and windy summers with strong temperature variations between day and night. VINEYARD: counter-espalier training, with Guyot pruning, leaving 6 to 10 buds for each plant; Plant density: from 3,500 to 4,500 plants per hectare with yields of 75-85 quintals per hectare. VINTAGE: in Contessa Entellina in the 2021 vintage, 615 mm of rainfall was recorded, just under the 645 mm average* of this area: rainfall was concentrated in winter, in particular in the months of February and March, while spring is been dry; this season the delicate phases of flowering and fruit setting took place regularly. At the end of June there was a slowdown in the vegetative phase of the plants, which was then compensated by the drops in temperature in July. A heat wave in the first two weeks of August accelerated the ripening. The entire vegetative-production cycle was accompanied by intense and careful work in the vineyard and thus concluded regularly. The quantity of grapes produced is slightly higher than in 2020 which - it should be remembered - was below average. The quality is fully in line with the company objectives, oriented towards high-quality production. *The rainfall data are collected by SIAS, Sicilian Agrometeorological Service; the rainfall recorded from 1 October to 30 September of the following year is considered; the average is calculated starting from the 2003 harvest. HARVEST: the Grillo intended for the production of SurSur was harvested between the second half of August and the first week of September. VINIFICATION: fermentation in steel at a temperature of 14-16°C, with refinement in tanks for two months and at least three months in the bottle before being marketed. ANALYTICAL DATA: alcohol 12.73% vol - total acidity 5.4 g/l - pH 3.20. TASTING NOTES (06/12/2021): with a bright straw yellow colour, SurSur 2021 offers the nose a fresh bouquet with distinct notes of white pulp fruit (peach and cantaloupe melon) combined with hints of wild flowers and mint. In the mouth it is soft, with a return of fruity notes combined with a pleasant freshness. LONGEVITY: to be enjoyed within 3 years. FOOD & WINE: to pair with gourmet sandwiches, vegetarian dishes and seafood first courses. Also excellent with grilled white meats and fresh cheeses. In glasses of medium width and medium height; can be uncorked at the moment, excellent at 9–11°C. COLLECTION Fresh and Original: pleasant wines with a Sicilian soul. When you want to color your day in an original and pleasant way. A small daily luxury. A discovery to share with friends. DIALOGUE WITH ART: Grillo is an ancient native Sicilian grape, but it is also a nice lucky animal. The name sur sur, which means cricket, derives from the classical Arabic language, once also spoken in Sicily. The label has the voice of spring, with its scents and colors. It tells of the escapes of Gabriella, a little girl (founder of Donnafugata together with her husband Giacomo) who runs barefoot among the flowers and fresh grass, following the song of crickets which sounds sweet to her ears like a thousand "SurSur...". FIRST VINTAGE : 2012.
VINEYARD Type: White. Grapes: 100% Zibibbo. Production area: Western Sicily. Training and pruning: Counter-espalier, with guyot pruning. Altimetry: 300 m. slm Plant density: 5000 plants per hectare. Yield: 90 quintals per hectare. Harvest period: End of August. IN THE CELLAR Fermentation: In steel. Refinement: In steel, six months in the bottle. Analytical data: Alcohol 13.50%. TASTING NOTES Round, mineral, fresh wine, straw yellow with light green hues, with ample aromatic bouquet ranging from fruity aromas of peach and mandarin to herbaceous hints of sage, to close on floral notes of rose and wisteria. in the mouth it has an initially warm note immediately balanced by the fresh and pleasant acidity. Persistent floral finish. HOW IT MATCHES It goes well with fish and shellfish appetizers, smoked fish, seafood dishes, omelettes, risotto with herbs and asparagus. Also try it with white meats, such as escalope, and with cheeses flavored with herbs, such as those typical of the French culinary tradition. It's ideal for a typically autumnal dish such as fried mushrooms.
Grape variety: Sicilian whites Production area: Partinico / Monreale Soil type: calcareous / clayey Harvest: manual, third week of August and first week of September Vinification: cryomaceration for about three hours, soft pressing and temperature-controlled fermentation in steel. Alcohol: 11.00% Tasting notes: fresh and captivating thanks to its delicate perlage and pleasant almond aftertaste Gastronomic combinations: ideal with fish and shellfish dishes
Contessa Entellina DOC Chardonnay 2018. Dry white. Small production by collectors, of 6,574 bottles. Complex bouquet of ripe fruit and candied citrus fruits, with notes of saffron and ginger
With a bright straw yellow color, La Fuga 2022 offers a fragrant bouquet with notes of tropical fruit and citrus peel (lemon) together with delicate hints of white flowers. In the mouth it is savory and fresh thanks to a pleasant acidity. Vol,5
Anthìlia 2022 has a straw yellow color. On the nose it offers a fresh and fragrant bouquet with notes of white pulp fruit combined with hints of wild flowers. In the mouth we find the evident fruity note, refreshed by a pleasant flavor. In closing it has good persistence. Vol.,5
Lighea 2023 has a bright straw yellow color with greenish reflections. On the nose it offers a rich and fragrant bouquet where the typical notes of orange blossom are combined with hints of citrus (cedar and bergamot) and exotic fruit. The fruity and floral notes return in the mouth accompanied by a marked freshness, with good persistence and a pleasant mineral finish. Vol.
Grape variety "RELIQUIA" VINEYARD Type: Red Wine. Grapes: 100% Vitrarolo. Production area: Western Sicily. Description: intense, lively ruby colour. Fruity bouquet with hints of red fruit, such as black cherry and plum, white pepper. 13.00% Vol.. Recommended pairing: Medium-aged cheeses, sausages, pasta with sauce, medium-processed red meats.
It is the most complex wine in the cellar. A unique blend determined by the characteristics of each vine that composes it and which, naturally, are different each harvest. Tribute to my "master" of wine. Type: Red Variety: Cabernet Sauvignon, Merlot, Petit Verdot Classification: Sicilia IGT Production Area: Western Sicily Vineyard altitude: 150/400 m. above sea level Harvest period: September Aging: 2 years in barriques and 8 months in the bottle Alcohol content: 14% vol.
Denomination Etna Rosso Doc Contrada Montelaguardia Variety Nerello Mascalese Production area Eastern Sicily - Northern side of Etna Aging For 14 months in French oak (second and third passage barriques) and then at least 16 months in the bottle before being marketed. At the table Ideal with legumes, mushrooms and tasty meats. As a tribute to the Stars and Stripes cuisine, try it with turkey or barbecue ribs; among Asian cuisine dishes, it goes very well with Peking duck and beef and pork stews. Analytical data Alcohol: 14.24 Total acidity: 5.7 pH: 3.49
An ambassador wine of two Made in Italy excellences, united by the unconditional love for Sicily, the passion for work and attention to detail. Tancredi Dolce&Gabbana and Donnafugata was born in the vineyards located on the Contessa Entellina estate, in the heart of south-western Sicily. The name Tancredi recalls one of the protagonists of The Leopard, an inexhaustible source of inspiration also for Dolce&Gabbana; in the novel and in the film of the same name, Tancredi is the favorite nephew of the prince of Salina, precisely because of his charm and his ability to adapt to changes. . It is mainly produced with Cabernet Sauvignon grapes and Nero d'Avola grapes, harvested and selected exclusively by hand. Fermentation takes place in stainless steel tanks, with maceration on the skins, at a controlled temperature of 28-30°C for 14 days. Subsequently the wine matures in oak barrels for approximately 12 months and for another 24 months in the bottle, before being released on the market. It is characterized by an intense red color. The wine has an intense and pleasant bouquet of berries and plums, combined with balsamic hints, sweet tobacco and liquorice. On the palate it is complex and elegant, with noble tannins and well balanced by a pleasant fragrance.
"A Thousand and One Nights" Estates of Donnafugata (Marsala, TP)
"Mille e una notte" Tenute di Donnafugata (Marsala,TP)
Mille e Una Notte 2018, with an intense ruby red colour, presents a complex bouquet characterized by notes of red (cherry) and black (blackberry) berry fruit, fresh balsamic hints (eucalyptus), spicy black pepper and delicate nuances of sweet roasting which recall vanilla. In the mouth it is soft and enveloping, with great structure and with ripe and refined tannins. It closes with a notable tasting persistence. Denomination Sicilia Doc Rosso Variety Nero d'Avola, Petit Verdot, Syrah, and other grapes Production area South Western Sicily, Tenuta di Contessa Entellina and neighboring territories Aging for 13-14 months in new French oak barriques and at least 24 months in the bottle . At the table, rack of lamb, pappardelle with pork ragout, roast meat, fillet Rossini style. Analytical data Alcohol: 14.2 Total acidity: 6.2 pH: 3.07
Contessa Entellina DOC Chardonnay 2018. Dry white. Small production by collectors, of 6,574 bottles. Complex bouquet of ripe fruit and candied citrus fruits, with notes of saffron and ginger.
Spumante Nerello Mascalese Rosè for meals, aged for at least 30 days on the lees, with a fascinating powder pink colour. It opens with delicate notes of small red fruits and strawberries, a fresh and slightly savory sip. Ideal as an aperitif and to accompany caprese, tomato bruschetta, red pizzas, sauced fish first courses. Grape variety 100% Nerello Mascalese Rosè Denomination Spumante Brut Terre Siciliane IGP Vinification and Aging Vinification in reduction to preserve the primary aromas and aging on the lees for at least days. Pairings Ideal with aperitifs with delicate salami and cheeses, tomato bruschetta and classic pizzas such as margherita, arancine with meat. Excellent with fish or mussel soups, fish cous cous, spaghetti with seafood. Fish fries. Alcohol 12th vol.
GRAPES: Particular selections of an ancient biotype of Calabrese commonly known in the Campobello di Licata area as Inzolia Rosa SOIL TYPE: Organic and rather deep clayey soil HARVEST PERIOD: Early September HARVEST METHOD: Manual in 14 kg boxes VINIFICATION: The grapes are crushed and de-stemmed after a short cold maceration to favor the transfer of color and are pressed with a pneumatic press. after a rapid cold clarification, the musts were decanted and fermented at a controlled temperature and with selected yeasts, in steel tanks. MATURATION: In steel tanks for about 4 months. Second fermentation in autoclave (Martinotti system) ALCOHOL: 12 % vol DESCRIPTION: The enhancement of native vines also through the rediscovery of ancient biotypes, the experimentation in the vineyard in the selection of clones and in the extreme care to identify the most suitable soil, have always represented the salient elements of our work as winemakers. “L'Inzolia Rosa” is one example. An ancient biotype of Calabrese that has always been cultivated on these hills which becomes the heart of our rosé wines and sparkling wines.
"SABBENERICA" digestive based on Artichokes, Laurel and Ginger; "ALLORINO" digestive based on Laurel; "Il Fico" digestive based on prickly pears; "Grazia e Graziella" digestive based on Sicilian oranges; "Bastiano" digestive based on fennel;
Sherry Oak 12 Years Old exudes aromatic notes of dried fruit, oak spices and nutmeg. The silky smoothness hints at the long, warm ginger finish of this extraordinary single malt.