'Vittoria Nuove Espressioni' by Donnafugata is a decorated wood box of great prestige and image that contains 2 bottles of 750 ml. of:
BELL'ASSAI 2017 - Vittoria Frappato, for all meals with earthenware dishes.
FLORAMUNDI 2016 - Nero d'Avola and Frappato, perfect with earthen dishes.
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|Product Category||Red Wine|
|Vintage - Cuvée||2016, 2017|
|Designation||Cerasuolo di Vittoria DOCG, Frappato di Vittoria DOCG|
|Grape / Raw material||nerello mascalese, nero d'Avola, frappato|
|Size||2 x 750 ml.|
|Food matches||Roasted Beef, Red Meat, Fish plates|
|Service temperature||16° – 18° C.|
|Suggested glass||Large calyx with a long stem|
BELL'ASSAI: Brilliant ruby with violet reflections. Elegant and fresh nose, marked by pleasant aromas of rose, blueberries, blackberries and red fruits. In this Vittoria Frappato wins the fragrance, integrated with the soft tannin. A pleasant and elegant wine. Excellent with fish soups, it also accompanies the earthen dishes beautifully. For a regional pairing, taste it with a Sicilian tuna steak with capers, anchovies and chilli.
FLORAMUNDI: Light ruby red, bright and clear to the glass. The nose is wide and fragrant, open with floral notes of rose petals, then enriched with fruity scents of raspberry, strawberry and black currant. A thin spiciness of black pepper completes the olfactory framework. This Nero d'Avola and Frappato has a fresh and pulpy taste, balanced and soft in the tannic texture, of excellent persistence. To be drunk also for the whole meal with the earthenware dishes, it can also be chosen to accompany the structured fish. To try with the tuna steak.
The name Donnafugata, literally ‘woman in flight’ refers to the history of Queen Maria Carolina, wife of Ferdinand IV of Bourbon, who fled Naples in the early 1800s on the arrival of Napoleon’s troops, seeking refuge in the part of Sicily where the winery's vineyards now stand. This event inspired the Donnafugata logo, the effigy of a woman’s head with windblown hair found on every bottle. It was Sicilian author Giuseppe Tomasi di Lampedusa in his novel Il Gattopardo (The Leopard) who gave the name Donnafugata to the country estates of the Prince of Salina. The estate was where the queen stayed, and it now holds the winery’s vineyards.
Donnafugata believes that great wine reflects the land of its origin. Nature of the soil, exposure, altitude, climat and vines are the principle variables for producing wines which express their belonging to unique terroirs. After choosing the right grapes for a terroir, targeted viticulture carefully and sensitively “reads” the vineyard in its interaction with the environment to bring the grapes at their qualitative peak. Frequent on-site grape tastings make it possible to pinpoint the ideal time for harvesting each individual vineyard. Vinification processes use simple technology respecting the integrity of the grapes, musts and wines. Through continual tastings the technical staff checks on sensorial goals linked to the fruit and the terroir. Intervening on the processes underway in vineyard and cellar, year after year precision enology redefines the boundaries of quality. The staff is composed of close-working experts (agronomist, enologist, quality-control manager, cellar personnel and vineyard overseers) who accompany the production process to ensure that nature takes its course in the best.
The Contessa Entellina winery is located in the charming countryside of western Sicily, where vineyards are an integral part of the landscape. Donnafugata cultivates in 10 different terroirs a plurality of native and international varieties. A winegrowing choice to valorize the particular features (soil, altitude, exposure) of the different areas and produce wines of personality, fruit character, elegance, and finesse.
On Pantelleria the Donnfugata winery and vineyards blend harmoniously into the landscape and the unique agricoltural setting of the island of volcanic origin, lying between Sicily and Africa, it is a rare example of heroic viticulture. The landscape reflects the hard labor required to create terraced plots and dry-stone walls in order to cultivate vineyard shaped by the wind. Donnafugata’s vineyards, where Zibibbo grapes are cultivated, are located in 12 districts (contrade) of the island differnt in soil, altitude, exposure and age of the plants (some vines are more than 100 years old). Khamma winery, example of sustainable architecture, has a technologically advanced equippement. The Zibibbo harvested in the different districts are processed separately to respect and enhance the plurality of viticoltural contexts.
The old family cellars are the strategic base of the company, site of refinement and bottling for Donnafugata wines. The Marsala cellars, built in 1851, are a living example of industrial archaeology. The layout of the ‘baglio’, a typically Mediterranean warehouse, has been retained and features a spacious courtyard adorned with citrus and olive trees, as well as trussed wooden ceilings, the work of master carpenters of bygone times. Today, it houses a dynamic, productive enterprise which strives for excellence. This is where the products of Contessa Entellina and Pantelleria converge for refinement (in steel, cement and oak) and bottling. These processes are conducted with simple technologies that respect the intrinsic qualities of the musts and wines. Since temperature control is so important to every production stage, the cellars have air-conditioned, insulated rooms for maximum energy savings. Also in line with the winery’s environmental policies, the underground barrique room is carved from tuff (porous volcanic rock).