Transparent and crystalline to the eye, the wine offers the nose delicate sensations of wildflowers, scents of hawthorn blossoms and freshly cut grass, lightly spicy with an unusually pleasant scent of yellow stone fruit.
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Name: Grappa di Donnafugata
Type: Young grappa
Alcohol level: 40% vol.
Grapes: Ansonica and small percentages of other native white varieties.
Distillation: The fresh pomace resulting from the soft pressing of the finest white grapes produced by Donnafugata is distilled in a batch still.
Description: Transparent and crystalline to the eye, the wine offers the nose delicate sensations of wildflowers, scents of hawthorn blossoms and freshly cut grass, lightly spicy with an unusually pleasant scent of yellow stone fruit. It is soft on the palate, displaying a pronounced personality, a good alcohol level and prolonged aromatic persistence with the retro-nasal recurrence of the noble aromas ending on an extremely clean note of licorice.
Food matches: Excellent at the conclusion of a meal based on grilled fish and crustaceans.
Serve: At 10° C. (50° F.) in small tulip-shaped goblets, if possible of the type that flares slightly at the rim.
Curiosity: Grappa di Donnafugata is distilled in Friuli by the Tosolini family with which we have collaborated for three generations.
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The elegant, large fruit bouquet offers aromas of finely accentuated cherries, blackberries and wild fruits. In the notes of cardamom, cocoa and licorice show background. A silky smooth, flowing over the tongue. This sensational wine at the international level was aged twelve months and four months in used barrels bottle.
Elegance and balance in the glass! Well structured notes of licorice, cocoa, cherries and blueberries defy a sweet background and are also found on the palate. The Tancredi shows full, captivating and exceptionally resistant. Its aromas of wood are perfectly integrated, as well as the soft tannins.
The wine displays its extraordinary personality and depth from the beginning with its color, a bright amber yellow. After the first, intense notes of apricots and peaches, the bouquet ranges through a labyrinth of sweet sensations of dried figs and honey, herbs and mineral notes.
The Chardonnay grapes are harvested at night in August and the Ansonica is collected in September. They are vinified separately and the must, obtained through a soft pressing, completes alcoholic fermentation at controlled temperatures in barriques, in which malolactic fermentation and maturation of six months also occur.