Donnafugata Mille e una Notte I.G.P. 2019

Method: VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant.

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 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 16 months in new French oak barriques and then in the bottle for at least 20 months.

Production Area: southwestern Sicily, Contessa Entellina Estate and nearby areas.

Soil: hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%. Mild winters with little rainfall.

Altitude: from 200 to 400 m a.m.s.l.

Harvest: Manually harvest grapes into crates by carefully selecting them in the vineyard. The harvest of the grapes destined for Mille e una Notte began with Syrah from 17 to 22/08 and continued with Nero d'Avola from 23/09 to 02/09 and Petit Verdot from 29/08 to 04/09.

Pairing: excellent with roast and braised meat, first courses with ragù and rack of lamb. Try it with tasty dishes of stewed fish. If served in large, big-bellied goblets.

Best Serve: 18°C

Colour: Ruby Red.

Analytical Data: alcohol 13.70 % vol., total acidity: 5.3 g/l., pH: 3.66.