Donnafugata Anthìlia

Sicilia, Sicilia DOC

Collection Fresh and Fruity:wines based on autochthonous varieties, modern and that have an immediate pleasantness.

The most enjoyed Donnafugata wine in the world, the 2015 vintage is characterized by a fresh and fragrant bouquet with notes of fruit and Mediterranean scrub. A very versatile wine, ideal with fish and vegetarian first and second courses.

Tasting Notes

Brilliant straw yellow, Anthìlia 2015 has a fresh and fragrant bouquet with fruity notes of apples, white-fleshed peaches and citrus peel, and hints of Mediterranean scrub. On the palate we find the evident fruity note again, refreshed by agreeable sapidity. It finishes with good persistence.

Perfect when paired with lightly smoked fish, crustaceans, anchovies and first courses, also baked. Excellent with tuna salad, aubergine rolls and stuffed mussels. Serve in glasses of medium size and height;it can be uncorked at time of serving, excellent at 9–11°C (48-51°F)

Up to the end of June, the 2015 vintage was characterized by a climatic trend that was cooler and rainier than seasonal averages. Overall, from 1 October 2014 to 30 September 2015, rainfall reached 763 mm compared to the 656 average of the last 10 years. In July the maximum temperatures recorded were higher than the average values for the period which favored the ripening process of the grapes. The considerable temperature fluctuations between day and night favored the concentration of aromatic precursors in the grapes.

Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Ageing in tanks for two months and then at least two months in bottle before release.

Alcohol: 12.8% Acidity: 5.6 g/L pH: 3.22

VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Density 4,500 -6,000 plants/hectare(1,822-2,429 an acre).), with yields of about 8.5 tons/ha (3.4 tons/acres); 1.7 kg per plant.

Anthìlia 2014 is characterized by an enveloping bouquet with marked scents of fragrant fruit and confirms itself as an extremely pleasant and versatile wine.

Tasting Notes

Anthìlia 2014 is characterized by an enveloping bouquet with marked scents of fragrant fruit (peaches and apples). The palate perfectly reflects the nose with the addition of a pleasant savory note. A fresh and balanced white that, as every year, confirms its extreme pleasantness and versatility.

Perfect when paired with slightly smoked fish, shellfish, anchovies and pasta dishes, also baked. Excellent with tuna salad, eggplant rolls and stuffed mussels. Serve it in tulip-shaped glasses of medium size and height, it can be uncorked at time of serving, excellent at 9-11°C (48-52° F).

The 2014 vintage was characterized by a fairly balanced climatic trend, marked by a relatively mild winter and a cool, rainy spring. Overall, from 1 October 2013 to 30 September 2014, 620 mm of rainfall was recorded: a slightly lower figure compared to the average of the last 10 years, with rainfall concentrated in the spring months. July and August passed without excesses of heat and with an excellent temperature range between day and night, thus favoring the production of particularly fresh and balanced wines. The Catarratto, the main variety in the blend, was harvested during the second ten days of September.

Fermentation: in stainless steel, at the temperature of 14-16 °C

Aging: in stainless steel vats and then at least two months in the bottle before release.

Alcohol: 12.74% Acidity: 5.8 g/L pH: 3.23

Soils: clay loam with a sub-alkaline reaction (pH 7.5 to 7.9). Total limestone from 20 to 35%. Rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc).

Training and pruning: VSP (vertical shoot positioning), with wooden stakes and stainless steel wires; cordon spur pruning, leaving 6 to 10 buds per plant.

Planting densities: 4,500 to 6,000 plants per hectare (1,822-2,429 per acre).

Yield per hectare: about 8.5 tons (3.4 tons per acre); about 1.7 kg per plant.

Anthìlia 2013 is characterized by a fresh aroma and taste, confirming itself as a particularly pleasant wine.

Tasting Notes

Anthìlia 2013 offers a round bouquet, the fruity notes of white flesh fruit, especially melon, merge with the crisp herbaceous notes of Mediterranean scrub. A particularly pleasant white, characterized by a fresh aroma and taste.

Perfect when paired with slightly smoked fish, shellfish, anchovies and pasta dishes, also baked. Excellent with tuna salad, eggplant rolls and stuffed mussels. Serve it in tulip-shaped glasses of medium size and height, it can be uncorked at time of serving, excellent at 9-11°C (48-52° F).

The 2013 vintage was characterized by fairly balanced climatic trends, marked by a mild winter, with good rainfall (767,8 mm of rainfall compared to the ten-year average of 660 mm), which was followed by a cool, ventilated spring. In late August some rainfall and cooler temperatures allowed the white grapes to preserve the fruit and freshness intact.

Fermentation: in stainless steel at a controlled temperature.

Aging: in cement tanks and then at least two months in the bottle before release.

Alcohol 12.4% Acidity: 5.7 g/L pH: 3.20

Soils: clay loam with a sub-alkaline reaction (pH 7.5 to 7.9). Total limestone from 20 to 35%. Rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc).

Training and pruning: VSP (vertical shoot positioning), with wooden stakes and stainless steel wires; cordon spur pruning, leaving 6 to 10 buds per plant.

Planting densities: 4,500 to 6,000 plants per hectare (1,822-2,429 per acre).

Yield per hectare: about 8.5 tons (3.4 tons per acre).

Anthilia 2012, fresh and harmonious, is characterized by flowery notes on a mineral background

Tasting Notes

Anthilia 2012 reveals flowery fragrances of meadow flowers on a mineral background (flint). Harmonious on the palate: hints of white-flesh fruit, particularly white peaches, merge with the flowery notes. An extremely pleasant wine, characterized by a crisp aroma and taste.

Perfect when paired with slightly smoked fish, shellfish, anchovies and pasta dishes, also baked. Excellent with tuna salad, eggplant rolls and stuffed mussels. Serve it in tulip-shaped glasses of medium size and height, it can be uncorked at time of serving, excellent at 9-11°C (48-52° F).

The 2012 vintage was slightly warmer than the seasonal averages, although it was characterized by regular climatic trends. The rainfall was concentrated in spring, but altogether in 2012 there was less rainfall than in the last 10 years, with yields that were slightly lower than average. A quality vintage that has given rise to fresh and fragrant white wines.

Fermentation: in stainless steel at a controlled temperature.

Aging: in stainless steel vats and then at least two months in the bottle before being released onto the market.

Alcohol: 12.5% Acidity: 5.6 g/L pH: 3.20

Soils: Clay loam with a sub-alkaline reaction (pH 7.5 to 8). Total limestone from 20 to 35%. Rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc).

Training and pruning: VSP (vertical shoot positioning), with wooden stakes and stainless steel wires; cordon spur pruning, leaving 6 to 10 buds per plant.

Planting densities: 4,500 to 6,000 plants per hectare (1,822-2,429 per acre).

Yield per hectare: about 8.5 tons (3.4 tons per acre).

Distinct scents of white fruits and flowers and a good balance characterize this Anthìlia 2011

Tasting Notes

Distinct scents of fruits and a good balance characterize this Anthìlia 2011. The vintage displays pleasant complexity and aromatic crispness. Notes of white flowers merge with white peach and yellow plum on a mineral background. A particularly harmonious white wine, suitable for many occasions and pairings.

Perfect when paired with slightly smoked fish, shellfish, anchovies and also baked pasta dishes. Excellent with tuna salad, eggplant rolls and stuffed mussels. Serve it in tulip-shaped goblets of medium size and height; uncork at time of serving; excellent at 9-11°C (48-52° F).

Characterized by cool temperatures and precipitations concentrated in spring, vintage 2011 ended to be less rainy than usual and yielded slightly lower than the average. Healthy and ripe grapes made possible to “bring in the glass” a bouquet rich in aromas and of an outstanding elegance.

Fermentation: in stainless steel at controlled temperature.

Aging: in stainless steel vats and then at least two months in bottle before being released to the market.

Alcohol: 12.52% Acidity: 5.9 g/L pH: 3.25

Soils: Clayey with a sub-alkaline reaction (pH 7.5 to 8). Total limestone from 20 to 35%. Rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc).

Training and pruning: VSP (vertical shoot positioning), with wooden stakes and stainless steel wires; cordon spur training, leaving 6 to 10 buds per plant.

Planting densities: 4,500 to 6,000 plants per hectare (1,822-2,429 an acre).

Yield per hectare: about 8.5 tons (3.4 tons an acre).

Vintage: characterized by cool temperatures and precipitations concentrated in spring, vintage 2011 ended to be less rainy than usual and yielded slightly lower than the average. Healthy and ripe grapes made possible to “bring in the glass” a bouquet rich in aromas and of an outstanding elegance.

TRADE & MEDIA ASSETS /////////////////

2011 Donnafugata Anthìlia – Sales Sheet

2011 Donnafugata Anthìlia – Shelftalker

2011 Donnafugata Anthìlia – Tasting Notes

2012 Donnafugata Anthìlia – Tasting Notes

2013 Donnafugata Anthìlia – Sales Sheet

2013 Donnafugata Anthìlia – Tasting Notes

2014 Donnafugata Anthìlia – Sales Sheet

2014 Donnafugata Anthìlia – Shelftalker

2014 Donnafugata Anthìlia – Tasting Notes

2015 Donnafugata Anthìlia – Sales Sheet

2015 Donnafugata Anthìlia – Shelftalker

2015 Donnafugata Anthìlia – Tasting Notes

Donnafugata Anthìlia – Non Vintage – Bottle

Donnafugata Anthìlia – Non Vintage – Label