Introduction to Donnafugata
In the heart of western Sicily, among the hills of Contessa Entellina, between 200–500m above sea level, are the vineyards from which Donnafugata was born. The climate is Mediterranean with concentrated rainfall in autumn and winter, dry and windy summers with strong diurnal temperature variations. The soils are predominantly clayey but vary according to the peculiarities of the individual districts.
Description of Mille e Una Notte
Mille e Una Notte is Donnafugata’s iconic red. Produced from the very best grapes of the vintage, Mille e Una Notte best expresses the company’s sartorial work. After manual harvest, the bunches are cleaned on a vibrating table and the grapes are selected, discarding the green and overripe ones, thanks to a latest generation de-stemmer. Fermentation is in steel tanks with post-maceration on the skins for approximately 14 days, followed by refinement in French oak barriques and a long period in bottle prior to release.
The Story Behind the Label
The story of the label, One Thousand and One nights, was born from Giacomo and Gabriella’s dream of creating a unique wine from the island’s wine scene. A dream that became reality thanks to the consultancy of the oenologist Giacomo Tachis, with whom Giacomo Rallo gives life to Mille e Una Notte blend: a union between Nero d’Avola and international varieties, a great red capable of innovating perception of Sicilian wine in the world.
