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Donnafugata - Anthilia 2015
Tasting notes
Brilliant straw yellow, Anthilia 2015 has a fresh and fragrant bouquet with fruity notes of apples, white-fleshed peaches and citrus peel, and hints of Mediterranean scrub. On the palate we find the evident fruity note again, refreshed by agreeable sapidity. It finishes with good persistence.
Anthilia
Collection Fresh and Fruity: Wines based on autochthonous varieties, modern and that have an immediate pleasantness.
The most enjoyed Donnafugata wine in the world, the 2015 vintage is characterized by a fresh and fragrant bouquet with notes of fruit and Mediterranean scrub. A very versatile wine, ideal with fish and vegetarian first and second courses.
CATEGORY: Fresh and Fruity - wines based on autochthonous varieties, modern and that have an immediate pleasantness
DENOMINATION: Sicilia Doc White
GRAPES: Catarratto, the predominant variety; the blend is complemented by other autochthonous and international varieties
PRODUCTION ZONE: South-west Sicily, Contessa Entellina estate and neighboring areas
TERRAINS: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
The most enjoyed Donnafugata wine in the world, the 2015 vintage is characterized by a fresh and fragrant bouquet with notes of fruit and Mediterranean scrub. A very versatile wine, ideal with fish and vegetarian first and second courses.
CATEGORY: Fresh and Fruity - wines based on autochthonous varieties, modern and that have an immediate pleasantness
DENOMINATION: Sicilia Doc White
GRAPES: Catarratto, the predominant variety; the blend is complemented by other autochthonous and international varieties
PRODUCTION ZONE: South-west Sicily, Contessa Entellina estate and neighboring areas
TERRAINS: altitude from 200 to 600 m a.m.s.l. (656- 1,312 ft); hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
Dialogue with art
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.
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.
Food and Wine
Perfect when paired with lightly smoked fish, crustaceans, anchovies and first courses, also baked.
Excellent with tuna salad, aubergine rolls and stuffed mussels. Serve in glasses of medium size and height; it can be uncorked at time of serving, excellent at 9–11 Celsius (48- 51 Farenheit)
Excellent with tuna salad, aubergine rolls and stuffed mussels. Serve in glasses of medium size and height; it can be uncorked at time of serving, excellent at 9–11 Celsius (48- 51 Farenheit)
Harvesting
The Catarratto - the predominant variety in the blend - was harvested during the second ten days of September
Vineyard
VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Density 4,500 - 6,000 plants/hectare (1,822-2,429 an acre).), with yields of about 8.5 tons/ha (3.4 tons/acres); 1.7 kg per plant.
Vinification
Fermentation: in stainless steel, at a temperature of 14-16°C (57-61 Farenheit). Ageing in tanks for two months and then at least two months in bottle before release.
Vintage
Up to the end of June, the 2015 vintage was characterized by a climatic trend that was cooler and rainier than seasonal averages. Overall, from 1 October 2014 to 30 September 2015, rainfall reached 763 mm compared to the 656 average of the last 10 years. In July the maximum temperatures recorded were higher than the average values for the period which favored the ripening process of the grapes. The considerable temperature
fluctuations between day and night favored the concentration of aromatic precursors in the grapes.
