Donnafugata Chiarandà

Sicilia, Contessa Entellina DOC

Chiarandà 2012 confirms itself as a wine with great elegance: it has a fragrant and complex bouquet with hints of white flowers, dry fruit and mineral notes. An important Mediterranean Chardonnay, with great aging potential.

Tasting Notes

Golden yellow, Chiarandà 2012 confirms itself as a wine with great personality and elegance. The nose offers an ample and fragrant bouquet with notes of white flowers (elderflower) combined with those of dry fruit (peanuts) and flint. Long and persistent, the palate perfectly reflects the nose, enlivened by a mineral note. An important Mediterranean white with great aging potential.

Perfect with lobster, cream of vegetable soup and smoked fish, we suggest it also with roast quail and aged cheeses. Serve it in large, relatively tall goblets; uncork 30 minutes before serving; excellent at 11-13°C (52-55°F).

The 2012 vintage was slightly warmer than the seasonal averages, although it was characterized by a normal climatic trend. Rainfall was concentrated in spring, but overall, in 2012 there was less rainfall than in the last 10 years (470 mm, from 1 October 2011 to 30 September 2012, compared to an average of 660 mm), with yields that were slightly lower.

Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F).Then the wine agespartially matured in oak (first and second passage Burgundy barriquesand tonneaux) for 5 to 6 months on its noble lees, partially in small cement vats; finally it is fined in the bottle for about 24 months.

Alcohol: 13.90% Acidity: 6 g/L pH: 3.34

Altitude from 200 to 300 m a.m.s.l. (656-1,312 ft); 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%. VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 8 buds per plant. Density 5,000 to 6,000 plants per hectare (2,024-2,429 an acre), with yields of about 5tons (2.4 tons an acre); about0.9kg per plant.

Chiarandà 2011, confirms itself as a wine with great personality and elegance: a single variety Chardonnay, it has an ample and fragrant bouquet with classic notes of yellow pulp fruit combined with notes of spice (gray pepper and vanilla) and aromatic herbs (sage).

Tasting Notes

Chiarandà 2011 is golden yellow. The nose is characterized by an ample and varied bouquet: the base is that of yellow pulp fruit, combined with delicate hints of white flowers, completed by notes of spice (vanilla and gray pepper) and aromatic herbs (sage). Long and persistent, the palate perfectly reflects the nose, enlivened by a fresh savory and mineral note. A white with great personality and elegance, with great aging potential.

Perfect with smoked fish, pasta dishes of the Sicilian cuisine such as pasta alla Norma (with tomatoes, fried eggplants and aged ricotta), mushroom terrines, sauces and elaborate white meat dishes, medium aged cheeses. Serve it in large, relatively tall goblets; uncork 30 minutes before serving; excellent at 11-13°C (52-55°F).

With cool temperatures and rainfall concentrated in spring, overall, 2011 was a vintage with less rain, with yields that were slightly lower than normal. The harvest of the Chardonnay destined for Chiarandà began in the second half of August. The grapes, healthy and ripe, allowed us to “bring into the glass” a bouquet rich in aromas, and striking elegance.

Fermentation: in stainless steel at a controlled temperature.

Aging: partially matured in oak (Burgundy barriques and tonneaux) for 5 to 6 months on its noble lees, partially in small cement vats; finally it is fined in the bottle for about 24 months.

Alcohol: 13.90% Acidity: 6 g/L pH: 3.34

Soils: Clayey with a sub-alkaline reaction (pH7.5 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 8 buds per plant.

Planting densities: 5,000 to 6,000 plants per hectare (2,024-2,429 an acre).

Yield per hectare: about 5 tons (2 tons an acre).

Chiarandà 2010 confirms itself as a wine with great personality and elegance: a single variety Chardonnay: complex, an ample and fragrant bouquet with evident aromas of Mediterranean herbs and yellow pulp fruit.

Tasting Notes

Perfect with smoked fish, pasta dishes of the Sicilian cuisine such as pasta alla Norma (with tomatoes, fried eggplants and aged ricotta), mushroom terrines, sauces and elaborate white meat dishes, medium aged cheeses. Serve it in large, relatively tall goblets; uncork 30 minutes before serving; excellent at 11-13°C (52-55°F).

Perfect with smoked fish, pasta dishes of the Sicilian cuisine such as pasta alla Norma (with tomatoes, fried eggplants and aged ricotta), mushroom terrines, sauces and elaborate white meat dishes, medium aged cheeses. Serve it in large, relatively tall goblets; uncork 30 minutes before serving; excellent at 11-13°C (52-55°F).

2010 was a rainier year than usual; yield somewhat lower but quality was high thanks to the meticulous vineyard tending giving wines of strong aromatic delicacy; the harvest of Chardonnay, with a delay of a few days of ripening than the average, began on August 20th, at night, to preserve the best of grape's aromas.

Fermentation: in stainless steel at a controlled temperature.

Aging: partially matured in oak (Burgundy barriques and tonneaux) for 5 to 6 months on its noble lees, partially in small cement vats; finally it is fined in the bottle for about 24 months.

Alcohol: 13.50% Acidity: 5.9 g/L pH: 3.25

Soils: Clayey with a sub-alkaline reaction (pH7.5 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 8 buds per plant.

Planting densities: 5,000 to 6,000 plants per hectare (2,024-2,429 an acre).

Yield per hectare: about 5 tons (2 tons an acre).

Chiarandà 2009 debuts as an all-Chardonnay: complex, with surprising length, it confirms itself  as a great Mediterranean white with great ageing potential.

Tasting Notes

Golden yellow in color; to the nose come scents of Mediterranean maquis, especially sage, well blended with the fragrances of ripe, yellow-fleshed fruit. In the mouth one perceives great minerality and persistence, with slight hints of vanilla and butter coming from a skillful use of wood. Resulting by a selection of the finest Chardonnay grapes from various parcels of the Contessa Entellina DOP, Chiarandà 2009 is no longer a blend. An enological decision in line with the excellence expressed in the vineyard by this noble white grape, achieved through the expertise of the technical staff, which, through targeted viticulture, was able to get the finest interaction between the variety and its terroir. A 2009 that is aristocratic, worthy of the reputation of this wine, at the top of the Donnafugata range.

Perfect with smoked fish, pasta dishes of the Sicilian cuisine such as pasta alla Norma (with tomatoes, fried eggplants and aged ricotta), mushroom terrines, sauces and elaborate white meat dishes, medium aged cheeses. Serve it in large, relatively tall goblets; uncork 30 minutes before serving; excellent at 11-13°C (52- 55°F).

Compared to seasonal averages, 2009 was a somewhat rainier year, while temperatures were slightly higher but without excessive peaks and with big temperature ranges between day and night. The Chardonnay harvest began on August 10th, and the finest grapes were selected for the Chiarandà; the result is a wine of great complexity and elegance.

Fermentation: in stainless steel at a controlled temperature.

Aging: partially matured in oak (Burgundy barriques and tonneaux) for 5 to 6 months on its noble lees, partially in small cement vats; finally it is fined in the bottle for about 24 months.

Alcohol: 13.39% Acidity: 6.6 g/L pH: 3.35

Soils: Clayey with a sub-alkaline reaction (pH7.5 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 8 buds per plant.

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

Yield per hectare: about 4 tons (1.6 tons an acre).

Tasting Notes

Golden yellow in color, with bright glints; to the nose its fruity (apple and ripe peach) well blended with scents of Mediterranean maquis. In the mouth it is very persistent where creaminess and crispness are alternating. An aristocratic 2008 matching up with the reputation of this wine, the top of the Donnafugata range.

Perfect with smoked fish, pasta dishes of the Sicilian cuisine such as pasta alla Norma (with tomatoes, fried eggplants and aged ricotta), mushroom terrines, sauces and elaborate white meat dishes, medium aged cheeses. Serve it in large, relatively tall goblets; uncork 30 minutes before serving; excellent at 11-13°C (52-55°F).

Compared to seasonal average, 2008 was a somewhat dryer year, while temperatures were slightly higher but without excessive peaks and with big temperature ranges between day and night. The Chardonnay harvest began on August 6th, the Ansonica a month later. Chiarandà was made with the finest grapes of both varieties, coming from the vineyards with the lowest yield.

Fermentation: in stainless steel at a controlled temperature.

Aging: partially matured in oak (Burgundy barriques and tonneaux) for 5 to 6 months on its noble lees, partially in small cement vats; finally it is fined in the bottle for about 24 months.

Alcohol: 13.15% Acidity 6.1 g/L pH 3.30

Soils: Clayey with a sub-alkaline reaction (pH7.5 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 4 tons (1.6 tons an acre).

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

2008 Donnafugata Chiarandà – Sales Sheet

2008 Donnafugata Chiarandà – Shelftalker

2008 Donnafugata Chiarandà – Tasting Notes

2009 Donnafugata Chiarandà – Sales Sheet

2009 Donnafugata Chiarandà – Shelftalker

2009 Donnafugata Chiarandà – Tasting Notes

2010 Donnafugata Chiarandà – Sales Sheet

2010 Donnafugata Chiarandà – Shelftalker

2010 Donnafugata Chiarandà – Tasting Notes

2011 Donnafugata Chiarandà – Sales Sheet

2011 Donnafugata Chiarandà – Shelftalker

2011 Donnafugata Chiarandà – Tasting Notes

2012 Donnafugata Chiarandà – Tasting Notes

Donnafugata Chiarandà – Non Vintage – Bottle

Donnafugata Chiarandà – Non Vintage – Label

Donnafugata Chiaranda and Tancredi – Beauty