Mille e una Notte Terre Siciliane IGT

Terroir and wine-making

Mille e una Notte Donnafugata: it is in the Contessa Entellina estate that grow the vineyards of Nero d'Avola, Petit Verdot, Syrah and other grapes, land from which one of the pearls of Donnafugata house is born. At the time of harvest, the winemakers in the cellar select the grapes one by one and place them in special boxes on a vibrating table.

They then carry out a further selection of the berries by means of a cutting-edge destemmer capable of discarding the green and overripe ones. The fermentation takes place in steel with maceration on the skins, for about 14 days at a temperature of 28-30°C. It follows an aging in French oak barrels for 14 months and in bottle for at least 36 months. Finally, the Donnafugata Mille e una Notte is ready to delight the finest palates.

Notes of taste

Tasting the Donnafugata Thousand and One Night is an experience that delights all the senses. At the sight it presents with an impenetrable ruby red color that already reveals its nature of firm, robust and important red wine. Delight the nose with a large and enveloping bouquet in which fruity notes of mulberry, blackberry and plum stand out and balsamic and spicy hints. On the palate it is soft and intense, with a delicate tannin and a long and persistent finish.

Wine at the table

Worthy protagonist of important and exclusive convivial occasions, the wine Mille e una Notte Donnafugata enhances the dishes as elaborated as the pappardelle with pork ragout and roast meat. Excellent pairing with tasty fish dishes. The ideal serving temperature is 18°C.

Curiosity

The palace pictured on the label of the Thousand and one Night Donnafugata is where Queen Maria Carolina took refuge from Naples and was the favorite home of the writer Tomasi di Lampedusa in Santa Margherita Belice.