Red Wine Donnafugata - Tancredi

Donnafugata - Tancredi
Donnafugata - Tancredi

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Technical Info

Dialogue with art

If you remember Alain Delon in the famous movie that Luchino Visconti made from Giuseppe
Tomasi di Lampedusa's The Leopard, you will see that this wine reflects the elegance and ambition of that "revolutionary"
man. The label refers to the wineries at Contessa Entellina but they are placed on a cloud as in a mirage, as in "Viaggio a
Donnafugata," composed by Nino Rota for Visconti.

Food pairing

It will find its best pairing T-bone steak, gourmet burgers and game. If served in large, big-bellied goblets it can
be uncorked a few minutes before, otherwise a couple of hours earlier; excellent at 18"C (64 Farenheit)
WHEN YOU DESIRE: To live an intense sensorial experience. To share your good taste and culture. To live a moment of
glamour. To enjoy beauty.

Winery Technical Data

DENOMINATION: Rosso- Terre Siciliane IGT
GRAPES: Cabernet Sauvignon and Nero d'Avola; Tannat and other varieties finalize the blend
PRODUCTION ZONE: South-western Sicily, Contessa Entellina Estate and nearby 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%.
VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6
to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre)
and yields of about 5 tons (2 tons an acre); about 0.9 kg per plant.
VINTAGE 2012: the 2012 vintage was slightly warmer than the seasonal averages, although it
was characterized by a normal climatic trend. The rainfall was concentrated in spring, but
altogether in 2012 there was less raintall than in the last 10 years (469 mm tram 1 October
2011 to 30 September 2012), with yields that were slightly lower than average. A sunny
harvest which allowed for the production of very healthy grapes, perfectly ripe from an
aromatic and phenolic point of view.
HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in
the vineyard. The harvest of the grapes destined for Tancredi began during the first week of
September with the Nero d'Avola and continued until the second week of September with the harvest of the Cabernet
Sauvignon and Tannat.
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 a temperature of 28- 30" C (79 -86" F). Ageing for 14 months in new and old French oak barriques and then in the
bottle for at least 30 months.
ANALYSIS DATA: alcohol13.66% ABV, total acidity 6.6 g/1, pH 3.55.

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