Donnafugata Fragore Etna Rosso D.O.C.

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

Technique: Once the clusters reach the winery, they undergo further selection on a vibrating table, followed by grape selection thanks to the latest generation destemmer, which can discard the green and overripe grapes. Fermentation in stainless steel with maceration on the skins for 10-12 days at a temperature of 25 °C. Ageing in French oak (second and third passage barriques) for 14 months and then at least 18 months in bottle before release.

Production Area: Eastern Sicily, north side of Etna, in Montelaguardia district at Randazzo.

Soil: the composition of the sandy texture of lavic soil offers a subacid-neutral reaction with good organic endowment. Deep and rich in minerals, the lavic soil allows strong growth. This area of the north of the volcano is characterized by precipitations lower than those on the other slopes of Etna. Summers are fantastic and are characterized by solid temperature changes between day and night. The forest surrounding Montelaguardia mitigates the climatic adversities; these vineyards thus enjoy milder temperatures, favouring phenolic maturation and the production of grapes with significant and well-polymerized tannins. The specific chemical-physical composition of the land and the microclimate are the footprint of Montelaguardia that Donnafugata interprets -in the vineyard and the cellar.

Altitude: Contrada Montelaguardia is located at 730 meters a.s.l.

Harvest: The grapes are carefully selected in the vineyard and manually harvested in crates. In the Montelaguardia district, the Nerello Mascalese was harvested between 5/10 and 8/10.

Fragore is ideal with legumes, mushrooms, and tasty meats. It perfectly matches turkey and barbecue ribs. Try it with Asian food such as Peking duck, beef, and pork hot pots.

Best Serve: 18 °C.

Colour: ruby red.

Analytical Data: alcohol 13.93 % vol. - total acidity 6.2 g/l - pH 3.47.