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Gioachino S.S. Mille e una notte 2019 Sicilia Doc - Donnafugata
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Mille e una notte 2019 Sicilia Doc - Donnafugata
€68.90 EUR
Unit price
€91.87 EUR/L
The palace illustrated on the label is the one where Queen Maria Carolina took refuge when fleeing Naples and was the favorite home of writer Tomasi di Lampedusa in Santa Margherita Belice. Gabriella Anca Rallo - founder of Donnafugata together with her husband Giacomo - captures its image and sets it in a sky from "A Thousand and One Nights" full of stars and full of promise.
A tribute to the passionate masterpiece of oriental literature, capable of telling a thousand and one fables.
Tasting notes: by ruby red color intense. Broad and deep characterized by fruity notes (blackberry and mulberry) that blend with balsamic (licorice) and spicy (nutmeg) hints. Soft and enveloping, and surprises with great tannin finesse. It closes with remarkable flavor length.
Pairings: Excellent with roasted and braised meats, first courses with meat sauce and lamb loin. Try it on savory stewed fish dishes.
| Name | Donnafugata A Thousand and One Nights 2019 |
| Type | Still red wine |
| Classification |
DOC Sicily Red
|
| Year | 2019 |
| Format | 0.75 l Standard in original case |
| Country |
Italy
|
| Region | Sicily |
| Grape varieties | Nero d'Avola, Syrah, Petit Verdot |
| Location | Marsala (TP) |
| Climate | Mild winters; dry, windy summers with large temperature ranges between day and night. Altitude: 200-600 m. above sea level. |
| Soil composition. | Sub-alkaline-reacting loamy-clayey soils (pH 7.5 to 7.9) rich in nutrients (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone 20 to 35 percent. |
| Breeding system | Espalier training with spurred cordon pruning. |
| No. of plants per hectare | 4500-6000 |
| Yield per hectare | 40-50 q. |
| Harvest | Manual harvesting in boxes with careful selection of grapes in the vineyard. Harvesting of grapes destined for Thousand and One Nights began in the first decade of September with Nero d'Avola and Syrah, and continued in the second decade with the harvest of Petit Verdot. |
| Vinification | On reception at the winery, further selection of the bunches of grapes on the vibrating table and subsequent selection of the berries thanks to a state-of-the-art destemming machine capable of discarding the green and overripe ones. Fermentation in stainless steel with maceration on the skins for about 14 days at a temperature of 28-30 °C. |
| Aging | 13-14 months in new French oak barrels and at least 20 months in bottle. |
| Grade alcohol | 13.50% by volume |
| Sulfites | Contains sulfites |
| Matching | Excellent with roasted and braised meats, first courses with meat sauce and lamb loin. Try it on savory stewed fish dishes. |
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