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Donnafugata was founded in Sicily by an enterprising family with 160 years’ experience in premium wines. Giacomo Rallo and wife Gabriella, daughter José and son Antonio are engaged in an entrepreneurial project with a focus on attention to detail and synchronizing people and nature to make wines that correspond increasingly more to the potential of this area.
The Donnafugata adventure began in the Rallo family’s historic cellars in Marsala in 1983 and at its Contessa Entellina vineyards in the heart of western Sicily. In 1989, Donnafugata arrived on the island of Pantelleria, commencing its production of naturally sweet wines.
The label depicts the face of a woman, mysterious and fleeting like the Elymian civilization. Anthìlia is the name given to the city of Entella on the top of the Rocca in Roman times. Today, Anthìlia is the name of a wine that is identified with the ancient territory where it has its roots. It is the first wine to have been conceived at Donnafugata and still remains to this day in the hearts of many admirers.
HARVESTING: The Catarratto - the predominant variety in the blend - was harvested during the second ten days of September.
VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Ageing in tanks for two months and then at least two months in bottle before release.
ANALYTICAL DATA: alcohol 12.50 % vol. - total acidity 5.6 g/l - pH 3.1
TASTING NOTES: Straw yellow color. The nose presents a fresh and fruity bouquet with notes of white-fleshed fruits (peach and medlar) combined with scents of Mediterranean scrub. On the palate we find the evident fruity note again, refreshed by agreeable sapidity. It finishes with good persistence.
FOOD PAIRING: perfect when paired with lightly smoked fish, crustaceans, anchovies and first courses, also baked. Excellent with tuna salad, aubergine rolls and stuffed mussels.
91 James Suckling
90 Vinous Media
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