Donnafugata Sedàra

Sicilia, Sicilia DOC

Sedàra 2014 offers a fragrant bouquet with evident aromas of red fruit combined with spicy notes of black pepper. A pleasant red, versatile for food pairing, perfect for every day.

Tasting Notes

Sedàra 2014 offers a fragrant bouquet with pleasant red fruit aromas of cherry and plum enlivened by a spicy note of black pepper. In the mouth we find a perfect harmony between nose and palate, soft tannins. A pleasant red, versatile for food pairing, perfect for every day.

Serve with pasta dishes with meat sauces, elaborate baked pasta dishes and red meats. Try the wine with seared red tuna. Serve it in goblets of medium size; uncorked at the time of serving; excellent at 16-18°C (61-64°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 harvest of the grapes destined for Sedàra began at the end of August with the Merlot and continued through the first two weeks of September, with the harvest of Syrah, Nero d’Avola and Cabernet Sauvignon.

Fermentation: in stainless steel with maceration on the skins for about 10 days at a temperature of 25-28 °C (77-82°F).

Aging: after malolactic fermentation, the wine fines for about nine months in cement tanks and then for almost 6 months in the bottle.

ABV: 13.6% Acidity: 5.40 g/L pH: 3.7

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); 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); about 1.6 kg per plant.

Sedàra 2013 surprises with its great balance and extreme pleasantness: a deep and fragrant nose, with evident aromas of red fruit, is accompanied by a soft and fresh mouth. An extremely versatile red.

Tasting Notes

Sedàra 2013 offers a deep and fragrant nose with intense fruity aromas of cherries, blackberries and blueberries combined with a pleasant spicy note of licorice. Soft and fresh, the palate perfectly reflects the nose. A 2013 that surprises with its great balance and extreme pleasantness.

Serve with pasta dishes with meat sauces, elaborate baked pasta dishes and red meats. Try the wine with lightly cooked fresh tuna. Serve it in goblets of medium size; uncorked at the time of serving; excellent at 16-18°C (61-64°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 670 mm), which was followed by a cool, ventilated spring. July and August passed without excesses of heat and with an excellent temperature range between day and night. In late August some rainfall and cooler temperatures allowed the red grapes to reach optimal phenolic ripeness. The harvest of the grapes destined for Sedàra begins at the end of August with the Merlot and continues through the first two weeks of September, with the harvest of Syrah, Nero d’Avola and Cabernet Sauvignon.

Fermentation: in stainless steel with maceration on the skins for about 10 days at a temperature of 25-28 °C (77-82°F).

Aging: after malolactic fermentation, the wine fines for about nine months in cement tanks and then for almost 6 months in the bottle.

ABV: 13.2% Acidity: 5.4 g/L pH: 3.56

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).

Distinctive fruit flavors and a pleasant freshness characterize the Sedàra 2012.

Tasting Notes

A pleasant red, Sedàra 2012 displays intense aromas of red fruits (cherry and strawberry) and delicate flowery notes. In the mouth it is fresh and persistent with soft tannins: a versatile red for many kind of food pairings throughout the whole meal.

Serve with pasta dishes with meat sauces, elaborate baked pasta dishes and red meats. Try the wine with lightly cooked fresh tuna. Serve it in goblets of medium size; uncorked at the time of serving; excellent at 16-18°C (61-64°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 sunny harvest that produced very healthy grapes, perfectly mature from the aromatic and phenolic standpoints.

Fermentation: in stainless steel with maceration on the skins for about 10 days at a temperature of 26-30 C (79-86°F).

Aging: after malolactic fermentation, the wine fines for about nine months in cement tanks and then for almost 3 months in the bottle.

ABV: 13.3% Acidity: 5.35 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 8.5 tons (3.4 tons an acre).

Distinctive fruit flavors and a pleasant freshness characterize the Sedàra 2011.

Tasting Notes

A pleasant red, Sedàra 2011 displays intense aromas of red fruits (cherry and strawberry) and delicate flowery notes. In the mouth it is fresh and persistent with soft tannins: a versatile red for many kind of food pairings throughout the whole meal.

Serve with pasta dishes with meat sauces, elaborate baked pasta dishes and red meats. Try the wine with lightly cooked fresh tuna. Serve it in goblets of medium size; uncorked at the time of serving; excellent at 16-18°C (61-64°F).

With cool temperatures and rain concentrated mainly in the spring, 2011 was overall drier than the average for Sicily, with grape yield slightly lower than the norm. Healthy ripe grapes made it possible to “bring to the glass” a rich bouquet of fragrances, outstanding elegance and very soft tannins.

Fermentation: in stainless steel with maceration on the skins for about 10 days at a temperature of 26-30 C (79-86°F).

Aging: after malolactic fermentation, the wine fines for about nine months in cement tanks and then for almost 3 months in the bottle.

ABV: 13.6% Acidity: 5.8 g/L pH: 3.45

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 2010 confirms the traditional Sedàra pleasantness, with a perfect balance between fruit notes and structure.

Tasting Notes

A versatile red, Sedàra 2010 displays intense aromas of red fruits (cherry and cranberry) and notes of liquorice. Its balanced structure and soft tannins make it pleasant, to enjoy throughout a meal and easy to pair with a wide range of food.

Serve with pasta dishes with meat sauces, elaborate baked pasta dishes and red meats. Try the wine with lightly cooked fresh tuna. Serve it in goblets of medium size; uncorked at the time of serving; excellent at 16-18°C (61-64°F).

A 2010 a bit rainier and cooler than usual, a yield slightly lower than the average and an enhanced quality of grapes characterize red harmonious and fine wines.

Fermentation: in stainless steel with maceration on the skins for about 10 days at a temperature of 26-30 C (79-86°F).

Aging: after malolactic fermentation, the wine fines for about nine months in cement tanks and then for almost 3 months in the bottle.

ABV: 13.51% Acidity: 5.2 g/L pH: 3.58

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).

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

2010 Donnafugata Sedàra – Sales Sheet

2010 Donnafugata Sedàra – Shelftalker

2010 Donnafugata Sedàra – Tasting Notes

2011 Donnafugata Sedàra – Tasting Notes

2012 Donnafugata Sedàra – Sales Sheet

2012 Donnafugata Sedàra – Tasting Notes

2013 Donnafugata Sedàra – Sales Sheet

2013 Donnafugata Sedàra – Shelftalker

2013 Donnafugata Sedàra – Tasting Notes

2014 Donnafugata Sedàra – Sales Sheet

2014 Donnafugata Sedàra – Shelftalker

2014 Donnafugata Sedàra – Tasting Notes

Donnafugata Sedàra – Non Vintage – Bottle

Donnafugata Sedàra – Non Vintage – Label