Donnafugata Mille e Una Notte 2019 Sicily

For a luxurious and unforgettable wine experience fusing Sicilian tradition with a more modern approach.
Country, Region: Sicily
Grape: 90% Nero d'Avola, 5% Petit Verdot. 5% Syrah
Vintage: 2019
ABV: 13.5%
£89.99 Single bottle
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Tasting Notes
Producer details
In the vineyard
In the winery
Awards
 

Intense and inviting on the nose, Mille e una Notte opens with an ample bouquet of black fruit notes of blackberry and black mulberry, as well as liquorice and fine spicy hints of black pepper and chocolate. The palate perfectly reflects the nose, with soft and elegant tannins and a lingering finish.

The Rallo family has made wine in Marsala since 1851 and their ancient cellars tunnel beneath the city. They were one of the first families to begin making high-quality table wine when sales of traditional Marsala started to decline, launching the Donnafugata label in 1983 and championing the potential of the region's native varieties. Today, Donnafugata has four estates in Sicily: a modern winery and 283 hectares at Contessa Entellina in the hills east of Marsala, 36 hectares in Vittoria towards the south-eastern point of the island, 68 hectares on the island of Pantelleria, and 18 hectares on the slopes of Etna. Donnafugata means ‘fleeing woman' and is a reference to Queen Maria Carolina, who escaped the court of Naples in the early 19th century with her husband, Ferdinand IV of Bourbon, when Napoleon's troops arrived. The couple took refuge in Sicily at the Santa Margherita Belice palace, also the favourite residence of celebrated writer Giuseppe Tomasi di Lampedusa and depicted on the ‘Mille e Una Notte' label. The wines fuse Sicilian tradition with a modern approach. ‘Vigna di Gabri' blends Ansonica (Inzolia) with Chardonnay, Viognier, Catarratto and Sauvignon Blanc, with percentages differing according to the vintage. On the other hand, ‘Sherazade' is made solely from Nero d'Avola. The ‘Mille e Una Notte', a multi-varietal blend that includes Nero d'Avola, Petit Verdot and Syrah, is a wine with exceptional structure and remarkable personality. Their Frappato ‘Bell'Assai' from Vittoria is a very pure example of this local varietal: a light-bodied, floral and spicy wine. The Etna wines come from high-altitude vineyards at 730 - 750 metres above sea level. A portion of the white, made solely from Carricante, is aged in used oak to enhance its texture, while a component of the red, made from Nerello Mascalese, is kept in stainless steel to enhance the freshness and intensity that characterise the wines from Etna. Donnafugata's masterpiece, however, is ‘Ben Ry': a Zibibbo Passito from the island of Pantelleria. Donnafugata arrived here in 1989 and now cultivate 68 hectares in this volcanic island, which is closer to Tunis than Italy. Due to its position, it is constantly swept by Mediterranean winds: Scirocco from the south and Maestrale from the north. The wine production process is heavily influenced by the wind acting on the island, from the unique shape of the “Alberello Pantesco” bush vines (a Unesco World Heritage) to the drying of the grapes. For this reason, Donnafugata named their Passito di Pantelleria DOC ‘Ben Ry' from the Arabic ‘son of the wind'.

Mille e una Notte is a blend of Nero d'Avola, Petit Verdot, Syrah and other red grapes grown on the Contessa Entellina estate. The climate in this area brings mild winters with little rainfall and warm, dry summers with significant differences between day and night-time temperatures. Vineyards for this wine sit on hills at 200-600 metres above sea level. The soils are clay loam and are rich in nutrients and minerals like potassium, magnesium, calcium, iron and zinc. The vines are planted at densities of 4,500 to 6,000 plants per hectare. They are trained to vertical shoot positioning and are cordon spur pruned. The 2019 vintage recorded 546 mm of rainfall, slightly below the yearly average. Most of the rainfall took place in winter and spring with only some plots receiving rainfall in the summer months. Grapes achieved the right level of phenolic ripeness at harvest. The grapes were manually harvested between the end of August and the beginning of September, starting with Syrah, and ended with Petit Verdot

Grapes were hand picked. The fruit was destemmed and the must was fermented in temperature-controlled stainless steel tanks with a 12 day maceration on the skins at 28-30C. After malolactic fermentation, the wine was aged in new French oak barriques for 14 months, followed by bottle ageing for a further 24 months.

2018 vintage 96 James Suckling Points. 92 Robert Parker Points. 2017 Vintage 94 James Suckling Points. 93 Robert Parker Points.

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