Thousand and One Nights Sicily DOC Red 2017
Sub-alkaline reacting loamy-clayey soils rich in nutrients and total limestone from 20 to 35%.
Donnafugata was born from the commitment and foresight of a family that, with passion, has been able to innovate the style and perception of Sicilian wine in the world.
Giacomo Rallo, the fourth generation of a family with over 160 years of experience in quality wine, founded Donnafugata in 1983 together with his wife Gabriella, a pioneer of viticulture in Sicily. Today his sons José and Antonio lead the company and a team of people oriented towards excellence.
Donnafugata would not be the winery it is today if Gabriella had given it another name.
The name Donnafugata refers to Tomasi di Lampedusa's novel "The Leopard". A name which means "woman on the run" and refers to the story of a queen who found refuge in that part of Sicily where today are located the winery's vineyards. A story which inspired the company's logo: the image of a woman's head with her hair in the wind which is featured on every bottle.
A face which is also the one of Gabriella Rallo, the "donnafugata" who abandons her job as a teacher in order to take care full time of Contessa Entellina's vineyards. One of the first women in Sicily to produce wine in a sector typically dominated by men: a pioneer of quality feminine viticulture.
Mille e una Notte was born from the dream of Giacomo and Gabriella, Donnafugata's founders, to give life to a great Sicilian red wine with the contribution of Giacomo Tachis. Today it is an icon of Italian enological excellence, the result of a tailoring process which is at the base of Donnafugata's production philosophy.
Intense ruby red color, Mille e una Notte 2017 shows a wide and deep bouquet characterized by notes of black berried fruit (mulberry and black currant), delicate balsamic hints (licorice) and pleasant nuances of cocoa and vanilla. In the mouth is smooth and enveloping, surprising for the great finesse of tannins. It closes with a remarkable gustative length.
over 20 years
Fermentation in steel tanks with maceration on the skins for 14 days at 28°C-30°C.
2021 James Suckling 94/100