Fine and elegant white wine, with an intense, complex bouquet featuring fruity and floral notes of apple and acacia, together with salty and mineral finish.
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NAME: Sicilia Doc Bianco
GRAPES: obtained from Ansonica, blended with Catarratto, Chardonnay, Sauvignon Blanc and Viognier
PRODUCTION AREA: south-western Sicily, Contessa Entellina Estate and neighboring areas, vineyard called "Vigna di Gabri".
LAND AND CLIMATE: altitude from 200 to 300 m s.l.m; hilly orography; clay loam soils with sub-alkaline reaction (pH from 7.5 to 7.9) rich in nutrients (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%. Mild winters; dry and windy summers with strong temperature changes between day and night.
VINEYARD: counter-espalier farming with spurred cordon pruning, leaving 6 to 8 buds per plant. Density of 4,500 - 6,000 plants / hectare, with yields of about 60 -70 quintals / ha.
VINTAGE: after two rainy years in Contessa Entellina, there were 743 mm of rain in that of 2018, a figure that is above the 667 mm average of this territory. Most of the rainfall was distributed in the spring; only in some plots there have been rains in the summer. The integrated management of agronomic practices, from pruning to thinning out to the choice of different harvest moments, inspired by an eco-sustainable viticulture, has allowed us to have healthy and well-ripened grapes. * average rainfall calculated from the 2003 harvest and recorded at Contessa Entellina by SIAS, Sicilian Agrometeorological Service; in this territory, the pluviometric data refer to the agricultural year intended from October 1 to September 30 of the following year.
HARVEST: Chardonnay, Sauvignon Blanc and Viognier destined for the production of Vigna di Gabri, were harvested between the first and second decade of August, while Ansonica and Catarratto, respectively, between the first and second decade of September.
VINIFICATION: the fermentation took place in steel at a temperature of 15-16 ° C followed by refinement for 7 months (85% in the tank and 15% on the noble feccino in second passage French oak barrels). Vigna di Gabri is then aged 5 months in bottle before being marketed.
ANALYTICAL DATA: alcohol 13.10% vol., Total acidity 5.7 g / l., PH: 3.30.
TASTING NOTES (10/14/2019): Vigna di Gabri 2018 has a brilliant straw yellow color with greenish reflections. The bouquet is intense and broad, ranging from fruity hints of citrus (grapefruit) and golden apple, to floral notes (acacia) and Mediterranean herbs. On the palate it is fresh and enveloping with a pleasant, sapid finish that lengthens its persistence. A fine and elegant white, with an intriguing personality and destined for a surprising longevity.
LONGEVITY: 10-12 years.
FOOD & WINE: seafood first courses, casseroles and baked fish. Very good also with delicate meats such as escalopes in white wine. Serve in medium-sized glasses without flaring, of good height, opening at the moment, excellent at 10-12 ° C.
DIALOGUE WITH ART: "Vigna di Gabri" is not a fancy name, because wine bears the name of Gabriella Anca Rallo - founder of Donnafugata together with her husband Giacomo - who originally wanted it because she believed in the enveloping fragrance of the perfumes of the Ansonica. The graphic look, already renewed on the occasion of the 25th Anniversary, with the 2017 vintage picks up and emphasizes some elements present in the original illustration by Stefano Vitale: an author's label that tells about the bond between Gabri and his cru.
FIRST VINTAGE: 1987