Wine Spectator 93 points - Ripe yellow peach and orange granita notes lead the way in this expressive sweetie. Finely balanced and mouthwatering, with racy acidity and hints of Earl Grey tea, smoke and biscuit accenting the fruit flavors. Builds on the finish. Drink now through 2024. 500 cases imported.-AN
(Feb 28 2014)
Vinous 94 points - (100% moscato di Alessandria; 14.5 % alcohol): Bright yellow-gold color. Pungent, tangy aromas of orange peel, grapefruit, lime blossom, apricot and sweet spices on the mesmerizingly pure nose. Juicy, intense and penetrating, with razor-sharp acidity lifting and focusing the thick, concentrated grapefruit, honeyed peach, orange peel, cinnamon and ginger flavors. This shows a near-perfect sugar/acid balance, and comes across as light on its feet for such a rich, concentrated wine. The slowly building, palate-staining finish goes on and on, with repeating floral and honey notes. This is always Donnafugata’s best wine, and this vintage is one of their best ever. Readers should be aware that moscato di Alessandria is usually called zibibbo in Italy (which is also its official name, by the way).
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Complex and ample sweet wine with an outstanding freshness. On the nose intense notes of apricot and peach follewed by sweet sensations of dried figs and honey, aromatic herbs and mineral notes.
Its fragrant sweetness makes it a perfect partner for blue cheeses and foie gras. We also recommend it with ricotta-filled desserts or gianduia chocolate.
Donnafugata grew out of the Rallo family’s commitment to Sicily, always believinig in the extraordinary enological potential of the land. With 150 years of tradition in producing premium wines, wine producers Giacomo Rallo and his wife, Gabriella, launched a new production project in 1983 and called it Donnafugata.
The name Donnafugata, literally “woman in flight,” refers to the history of the Habsburg queen Maria Carolina who was the consort of Ferdinand IV of Bourbon. In the initial years of the 19th century,she fled Naplesand found refuge a few miles from the estate’s vineyards. The history inspired the effigy of the head of a woman with her hair tossed by the wind that dominates the label of every bottle of Donnafugata.
At Donnafugata, the quality and treatment of the environment is considered to be just as important in the production of wine as other factors such as the soil, the climate, the grape variety, and cultivation techniques. For this reason, Donnafugata is one of the first wineries in Italy to adopt the choice of photovoltaic technology for the production of electric energy, taking advantage of solar rays; a clean and renewable source of energy.
The Donnafugata wines are produced at three distinct grape-growing sites in western Sicily: the historic cellars in Marsala, built in 1851; the cellar at Contessa Entellina, where the company has 642 acres of vineyards planted to Ansonica, Catarratto, Nero d’Avola, Chardonnay, Viognier, Cabernet Sauvignon, Merlot and Syrah; and the cellar on the volcanic island of Pantelleria, where Donnafugata cultivates 104 acres of Zibibbo vineyards. To ensure the production of the highest quality wine, the winery employs the most modern and environmentally responsible viticultural practices in the vineyard.
A pronounced personality is the distinctive trait of all of the Donnafugata wines, beginning with their sensory characteristics and ending with their elaborate labels. Donnafugata is renowned for their use of native Sicilian and international varietals, perfectly balancing tradition and innovation in a quest for quality wines.