Donnafugata - Mille e una Notte 2014 | Monsieur Touton Selection

Food Pairing

With slow-cooked rack of lamb, pappardelle with pork ragout, roasts, turnedos Rossini.

Harvesting

Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first week of september with the Nero d'Avola and syrah and concluded in the third week with the Petit Verdot.

Tasting Notes

Ruby red colored, Mille e una Notte 2013 has an ample and enveloping bouquet characterized by fruity notes of mulberry and blackberry, and balsamic and spicy scents (nutmeg). In the mouth it is soft and full-bosied and amazes with the great finesse of its tannins. Extraordinary persistence on the finish. Donnafugata's flagship red confirms itself as an icon of style and elegance.

Vineyard

VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 yo 8 buds per plant.Planting density of 4,500 to 6,00 plants per hectare(1,822-2,429 an acre) and yields of about 4 tons (1.6 tons per acre);about 0.8 kg per plant.

Vinification

A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at temperature of 26-30 C (79-86 F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 36 months.

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