Wine Advocate 92 points - Always irresistible and consistent year after year, the 2009 Tancredi delivers a high pleasure quota. The blend is Cabernet Sauvignon, Nero d’Avola, Tannat and other mixed varieties all aged up to 14 months in French oak. There’s a modern touch of dark chocolate followed by bold fruit intensity, blackberry preserves and sweet spice. Tancredi is built for immediate consumption, but the tannins in the 2009 are still a bit young and firm, so I suggest holding off from drinking it for one more year. Drink 2015-2023. (May 2014)
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Elegant and bodied red wine, its bouquet settles on notes of licorice, cocoa, black currant, berries with a hits of mint
Its broad and enveloping structure pairs to grilled or roasted strong red meats, imposing roasts and lamb. Try it with porcini mushrooms and aged cheeses too.
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.