Donnafugata – Mille e Una Notte

R1,140.00

Iconic Red from Sicily, considered to be one of the Top Italian Wines.
Mille e una Notte 2011 is characterized by an ample bouquet, with notes that range from red fruit (cherry) to spices (pepper and liquorice). The palate is fragrant, it perfectly reflects the nose, with soft and enveloping tannins. Long persistence on the finish: a wine with great personality and elegance.
SERVING SUGGESTIONS
We suggest pairing with slow-cooked rack of lamb, pappardelle with pork ragout, roasts, tournedos Rossini, intense flavoured food in general. Excellent at 18°C

29 in stock

Product Size: 750 ml
SKU: DFUG/MILL/11 Categories: , ,

Description

TASTING NOTES
Mille e una Notte 2011 is characterized by an ample bouquet, with notes that range from red fruit (cherry) to spices (pepper and liquorice). The palate is fragrant, it perfectly reflects the nose, with soft and enveloping tannins. Long persistence on the finish: a wine with great personality and elegance.
SERVING SUGGESTIONS
We suggest pairing with slow-cooked rack of lamb, pappardelle with pork ragout, roasts, tournedos Rossini, intense flavoured food in general. Excellent at 18°C/64°F°
AGING POTENTIAL

It can age for over 20 years.

Awards

  •  

    94pt

  •  

    97pt

  •  

    96pt

Click here to download the specification sheet.

Additional information

Wine Region

Sicilia / Sicily

Appellation

Sicilia IGT

Wine Estate

Donnafugata

Wine Cultivar

Nero d’Avola, Petit Verdot, Syrah

Vintage

2011

Food Pairing

Lamb Stew / Poitjie, Melanzane/Eggplant Parmigiana, Pasta with Wild Boar Sauce, Pork Roast, Red Meat Stew / Poitjie / Braised meats, Seared Tuna or Swordfish

Size

750 ml

Wine Style

Austere, Full-bodied, Structured

VARIETY: Nero d’Avola, Petit Verdot, Syrah
YIELD/HECTARE: 4 tons/ha
HARVEST PERIOD: End of September
VINEYARD PRACTICES: Manual
12 days maceration on skins at 26-30°
FERMENTATION VATS: Classic stainless steel fermenters
FERMENTATION TEMPERATURE: 15°C-18°C
ALCOHOL BY VOLUME: 14.1% vol.
LENGTH OF FERMENTATION: 15 – 20 days
MATURATION METHOD: new oak for 14 months, then 36 months in bottle