Donnafugata - Angheli 2002 Ml. 750
To 12 months
The name Donnafugata, literally 'woman in flight' refers to the history of Queen Maria Carolina, wife of Ferdinand IV of Bourbon, who fled Naples in the early 1800s on the arrival of Napoleon's troops, seeking refuge in the part of Sicily where the winery's vineyards now stand. This event inspired the Donnafugata logo, the effigy of a woman's head with windblown hair found on every bottle.
It was Sicilian author Giuseppe Tomasi di Lampedusa in his novel Il Gattopardo (The Leopard) who gave the name Donnafugata to the country estates of the Prince of Salina. The estate was where the queen stayed, and it now holds the winery's vineyards.
Donnafugata seeks excellence in premium wine by taking painstaking care over detail: in its vineyards, in its wine cellars, in ist relationship with the environment. Extreme Quality is the entrepreneurial style which reflects the company philosophy
Donnafugata believes that great wine reflects the land of its origin. Nature of the soil, exposure, altitude, climat and vines are the principle variables for producing wines which express their belonging to unique terroirs.
After choosing the right grapes for a terroir, targeted viticulture carefully and sensitively reads the vineyard in its interaction with the environment to bring the grapes at their qualitative peak. Frequent on-site grape tastings make it possible to pinpoint the ideal time for harvesting each individual vineyard.
Vinification processes use simple technology respecting the integrity of the grapes, musts and wines. Through continual tastings the technical staff checks on sensorial goals linked to the fruit and the terroir. Intervening on the processes underway in vineyard and cellar, year after year precision enology redefines the boundaries of quality. The staff is composed of close-working experts (agronomist, enologist, quality-control manager, cellar personnel and vineyard overseers) who accompany the production process to ensure that nature takes its course in the best.
|Ageing and Fining||Fermentation in stainless steel and maceration on the skins for about 11-13 days at a temperature of 28°C. Aging in French oak barriques and tonneaux (second passage) for about twelve months and at least two years in bottle.|
|Ageing||To 12 months|
|Color||A ruby red color|
|Aroma||The nose offers a bouquet with evident notes of red fruit, ripe cherries and plums, combined with balsamic and spicy hints of sweet tobacco and chocolate.|
|Aroma||Aromatic, Fruity, Spicy, Burnt|
|Taste||On the palate we find silky tannins and lovely freshness, it finishes with good persistence. A soft red with an international taste, with great balance between structure and pleasantness.|
|Serving temperature||16°-18° C.|
|Blend description||Nero d'Avola, 50%; Merlot, 50%.|
|Matching||Starters, Ham & Salami / cured meats, Pasta, Rice with mushrooms|
|Ideal with||Earthfood Starters, Pasta With Vegetables, Pasta Meatr|