Donnafugata Mille e una Notte

Sicilia, Terre Siciliane IGT

Mille e una Notte 2011 is characterized by its great personality: the nose offers an ample and profound bouquet and the palate has soft and enveloping tannins. Donnafugata's flagship red confirms itself as an icon of style end elegance.

Tasting Notes

Mille e una Notte 2011 is characterized by an ample bouquet, with notes that range from red fruit (cherry) to spices (pepper and liquorice). The palate is fragrant, it perfectly reflects the nose, with soft and enveloping tannins. Long persistence on the finish: a wine with great personality and elegance.

With Slow-cooked rack of lamb, pappardelle with pork ragout,roasts, tournedos Rossini.. If served in large, big-bellied goblets it can be uncorked a few minutes before, otherwise a couple of hours earlier. Excellent at 18°C (64°F).

With cool temperatures and rainfall concentrated in spring, 2011 was a vintage with less rain compared to the Sicilian average: from 1 October 2010 to 30 September 2011, 513 mm of rainfall was recorded, a figure that is lower than the average of the last 10 years (683 mm). Overall the vintage was less productive, with yields that were slightly lower than average.

A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to 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 14 months in new French oak barriques and then in the bottle for at least 36 months.

ABV: 14.10% Acidity: 6.3 g/L pH: 3.55

VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about4 tons (1.6 tons per acre); about 0.8 kg per plant. Altitude from 200 to 600 m a.m.s.l. (656-1,312 ft); hilly orography; clay loam soils with a sub-alkalinereaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.

Mille e una Notte 2010 confirms itself as a wine with great elegance and reflects a renewed complexity thanks to a further evolution of the blend: with the 2010 vintage, Petit Verdot is added to the selection of the best Nero d’Avola and Syrah of the harvest, which brings elegant spicy hints and gives the wine structure and longevity. A Mille e una Notte that confirms itself as a Donnafugata icon, flagship of the island's enological excellence.

Tasting Notes

An intense and enveloping bouquet, Mille e una Notte 2010 opens with notes of red fruit (plums and ripe cherries) enriched by fine spicy hints of black pepper and chocolate. The palate is ample, it perfectly reflects the nose, with soft and elegant tannins. A long and caressing persistence on the finish: a Mille e una Notte 2010 with great personality that brings immediate pleasure.

With elaborate dishes of red meat, pork, lamb, also with tasty fish dishes. If served in large, bigbellied goblets it can be uncorked a few minutes before, otherwise a couple of hours earlier. Excellent at 18°C (64°F).

The 2010 vintage was rainier and cooler and, therefore, later and less productive. Careful grape selection has given rise to a Mille e una Notte characterized by harmony and finesse. The harvest began during the first ten days of September with the Nero d'Avola and Syrah, and concluded between the second and third ten days of September with the Petit Verdot. A further selection was carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters.

Fermentation: in stainless steel with maceration on the skins for about 12 days at a temperature of 26 - 30 ° C (79-86°F).

Aging: in mostly new French oak barriques for 14 months and then in the bottle for at least 36 months.

ABV: 13.65% Acidity: 5.9 g/L pH: 3.60

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); cordon spur training, leaving 6 buds per plant.

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

Yield per hectare: about 4 tons (1.6 tons per acre); about 0.8 kg per plant.

A great red, ample and enveloping, that confirms its elegance, Mille e una Notte 2009 amazes with its great balance. A 2009 that sees a novelty in the blend, Nero d’Avola is joined by Syrah; the blend is completed with the selection of the best grapes of the year for an evolution that is consistent with the style of complexity and elegance of this wine, Donnafugata's flagship red.

Tasting Notes

Mille e una Notte 2009 offers an enveloping and fragrant bouquet, balsamic notes stand out, perfectly combined with pleasant hints of spice. The mouth is soft and opens with notes of red berries, evolving towards balsamic hints. A great red, ample and enveloping, that confirms its elegance, Mille e una Notte 2009 amazes with its great balance and immediate pleasantness.

With elaborate dishes of red meat, pork, lamb, also with tasty fish dishes. If served in large, big-bellied goblets it can be uncorked a few minutes before, otherwise a couple of hours earlier. Excellent at 18°C (64°F).

The 2009 has been a happy Sicilian vintage expressing the best of this territory; normal weather trends and scrupulous vineyard tending created the premises for an excellent harvest allowing us to bring healthy and perfectly ripe grapes to the cellar. The Nero d’Avola destined for Mille e una Notte was harvested during the first week of September.

Fermentation: in stainless steel with maceration on the skins for about 12 days at a temperature of 26 - 30 ° C (79-86°F).

Aging: in mostly new French oak barriques for 14 months and then in the bottle for at least 36 months.

ABV: 13.5% Acidity: 5.8 g/L pH: 3.57

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 training, leaving 6 to 8 buds per plant.

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

Yield per hectare: about 4 tons (1.6 tons per acre); about 0.8 kg per plant.

With the 2008 vintage, Mille e una Notte confirms its complexity and elegance, the distinctive characteristics of this important wine, Donnafugata’s flagship red wine.

Tasting Notes

Ruby red, the nose offers a charming bouquet with notes of tobacco and cocoa. These aromas return on the palate with fruity undertones of black mulberries and cherries in alcohol. Ample with caressing tannins, Mille e una Notte 2008 confirms its complexity and elegance, the distinctive characteristics of this important wine, Donnafugata’s flagship red wine.

With elaborate dishes of red meat, pork, lamb, also with tasty fish dishes. Serve in large glasses, it can be uncorked a couple of hours earlier. Excellent at 18°C (64°F).

Compared to seasonal averages, 2008 was a less rainy year, temperatures were slightly higher but without excessive peaks, with a large difference between day and night temperatures. Healthy and perfectly ripe grapes, from an aromatic and phenolic point of view, gave rise to very harmonious and elegant wines.

Fermentation: in stainless steel with maceration on the skins for about 12 days at a temperature of 26 - 30 ° C (79-86°F).

Aging: in mostly new French oak barriques for 15-16 months and then in the bottle for about 30 months.

ABV: 13.35% Acidity: 6.2 g/L pH: 3.58

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 training, leaving 6 to 8 buds per plant.

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

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

Tasting Notes

Mille e una Notte 2007 - the standard-bearer of Donnafugata red wines - offers a further proof of elegance and complexity. It is of an intense ruby red color; the nose opens to ripe cherries and mulberries merging with delicate hints of eucalyptus; the taste is round, with a structured and caressing tannin; very persistent.

With elaborate dishes of red meat, pork, lamb. Also try it with tasty dishes of fish, baked or stewed and medium aged cheeses. If served in large, big-bellied goblets it can be uncorked a few minutes before, otherwise a couple of hours earlier; excellent at 18°C (64°F).

Rainfall was below the average, concentrated more in spring than in autumn/winter; the atmospheric temperature range during the summer period have had very positive effects on the quality of the grapes ripen, as in typical Sicilian vintages, but with an acceleration in the end of August. With scents of fruit and eucalyptus, Mille e una Notte 2007 is a true champion of harmony.

Fermentation: in stainless steel with maceration on the skins for about 12 days at a temperature of 26 - 30 ° C (79-86°F).

Aging: in mostly new French oak barrels for a period of 15-16 months and then in bottle for about 30 months.

ABV: 13.37% Acidity: 6.2 g/L pH: 3.53

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 4 tons (1.6 tons an acre).

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

2007 Donnafugata Mille e una Notte – Sales Sheet

2007 Donnafugata Mille e una Notte – Shelftalker

2007 Donnafugata Mille e una Notte – Tasting Notes

2008 Donnafugata Mille e una Notte – Sales Sheet

2008 Donnafugata Mille e una Notte – Shelftalker

2008 Donnafugata Mille e una Notte – Tasting Notes

2009 Donnafugata Mille e una Notte – Tasting Notes

2010 Donnafugata Mille e una Notte – Sales Sheet

2010 Donnafugata Mille e una Notte – Shelftalker

2010 Donnafugata Mille e una Notte – Tasting Notes

2011 Donnafugata Mille e una Notte – Sales Sheet

2011 Donnafugata Mille e una Notte – Shelftalker

2011 Donnafugata Mille e una Notte – Tasting Notes

Donnafugata Mille e una Notte – Non Vintage – Bottle

Donnafugata Mille e una Notte – Non Vintage – Label

Donnafugata Mille e una Notte – Beauty