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Type: white wine
Vintage: 2018
ABV: 13.00%
Grapes: Ansonica, Catarratto, Chardonnay, Sauvignon Blanc, Viognier
Producer: Donnafugata
Bottle size: 75cl
Tasting notes
Vigna di Gabri has a straw yellow colour with light green reflections. Classic white peach aromas combine with floral notes of elderflower and wild flowers. The palate reflects the nose, enlivened by a fresh savoury streak. This is a fine and elegant white, with an intriguing personality and surprising longevity.

Vigna di Gabri DOC

From: £27.52

Producer
The Rallo family has made wine in Marsala since 1851 and their ancient cellars tunnel beneath the city. They were one of the first families to begin making high quality table wine when sales of traditional Marsala started to decline, launching the Donnafugata label in 1983 and championing the potential of the region’s native varieties. Today, Donnafugata has four estates in Sicily: a modern winery and 283 hectares at Contessa Entellina in the hills east of Marsala; 36 hectares in Vittoria to the south eastern point of the island; 68 hectares on the island of Pantelleria; and 18 hectares on the slopes of Etna. Donnafugata means ‘fleeing woman’ and is a reference to Queen Maria Carolina, who escaped the court of Naples in the early 19th century with her husband, Ferdinand IV of Bourbon, when Napoleon’s troops arrived. The couple took refuge in Sicily at the Santa Margherita Belice palace, also the favourite residence of celebrated writer Giuseppe Tomasi di Lampedusa and depicted on the ‘Mille e una Notte’ label.
Vineyards
The grapes for this wine are sourced from the Vigna di Gabri vineyard, on the Contessa Entellina estate in south-west Sicily. The vineyard stands at an altitude of between 200-300 metres above sea level. Soils are clay loam and rich in nutrients. The vines are trained on a vertical shoot position system and cordon spur pruned. Average planting density is 4,500 – 6,000 vines per hectare and yields are approximately six tonnes per hectare.
Vinification
The grapes were softly pressed and the must was fermented at 14-16°C in stainless steel tanks. 85% of the wine matured in cement vats and 15% on its lees in second use French oak barriques for seven months. The wine was then aged for at least five months in bottle before release.

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