Donnafugata Angheli D.O.C.

Method: VSP (Vertical Shoot Positioning) training with spurred cordon pruning.

Technique: A further selection is carried out in the cellar, thanks to the latest generation destemmer, which can discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for about 11-13 days at a temperature of 28 °C (82° F). Ageing in French oak barriques (second passage) for about 12 months and at least 17 months in a bottle.

Production Area: Southwestern Sicily, Contessa EntellinaEstate, and nearby areas.

Soil: hilly orography; clay loam soils with a sub-alkaline reaction.

Altitude: from 200 to 400 m a.s.l.

Harvest: Grapes are manually harvested into crates after careful selection in the vineyard. The harvest of the Merlot and Cabernet Sauvignon took place in the second ten days of September.

With cured meat, meatballs in tomato sauce, grilled red meats, roasted chicken and duck; delicious with lamb chops.When it is served in large glasses with a wide bowl.

Best Serve: 16-18 °C

Colour: an intense ruby red colour.

Analytical Data: Alcohol 13.68 % by vol., total acidity: 5.3g/l, pH 3.60.