Donnafugata Floramundi

Cerasuolo Di Vittoria DOCG, Sicilia

Foramundi 2017 expresses the harmonious balance Cerasuolo di Vittoria can achieve.  Fruity and fresh, with delicate flowery and spicy notes.

Tasting Notes

Intense ruby red with brilliant purple reflections; it offers intense fruity aromas, black cherry and plum notes stand out; the bouquet opens with delicate flowery nuances and characteristic spicy notes of black pepper. The palate is supported by freshness and softness that make it juicy and a real pleasure to drink. Fine and well integrated tannins.

Perfect to sip from a glass, it pairs with tasty first courses and grilled meat; try with pulled pork and meat dumplings. Excellent at 15-16°C: an unusual red, also perfect with red tuna steak, amberjack or important fish baked in the oven. Serve in large glasses.

  • DENOMINATION: CERASUOLO DI VITTORIA DOCG
  • GRAPES: Nero d’Avola and Frappato
  • PRODUCTION ZONE: south-east Sicily, in the territory of Acate.
  • TERRITORIES: altitude 120-150 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils, tending towards clayey; pH 7.7, total limestone 21%.
  • VINEYARD: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4,000-4,500 plants per hectare; yields of 70-80 quintals/hectare.
  • VINTAGE 2017: in Acate (Vittoria), in the 2017 vintage 496 mm of rainfall was recorded that corresponds to the average figure* for the territory (495 mm); however, temperatures were higher than average, particularly between July and August. Thanks to the emergency irrigation and careful crop load management, healthy and perfectly ripe grapes were produced. The climatic trend of the vintage resulted in ripening about 10 days earlier than usual. Overall there was drop in production of about 10%. (*rainfall data obtained from Sicilian Agrometeorological Service, the station in Acate, since 2007.)
  • HARVESTING: the Nero d’Avola harvest began on 30/8 and concluded on 5/9, while that of Frappato began on 5/9 and concluded on 7/9.
  • VINIFICATION: fermentation in stainless steel with maceration on the skins for about 10 days at a temperature of 25°- 28° C. After malolactic fermentation, aging in tank for 8 months and then in bottle for at least 7 months.
  • ANALYTICAL DATA: alcohol 13.25 % vol., total acidity: 5.2 g/l., pH: 3.54.

Floramundi 2016 is a refined Cerasuolo di Vittoria with a flowery soul. A red with intriguing aromatic depth, fresh and fleshy, it offers a fruity and flowery bouquet, pleasantly spicy.

Tasting Notes

Brilliant cerasa (cherry in Sicilian), it offers an ample and fragrant bouquet with intense notes of red fruit (raspberries, strawberries and redcurrants) and pink flowers, combined with evident spicy scents of black pepper. The palate is fresh, fleshy and round, thanks to the soft tannins and pleasant persistence. A refined red with intriguing aromatic depth.

Perfect to sip by the glass, it pairs with tasty first courses and grilled meat. It is also perfect with red tuna steak, roasted amberjack or other fish baked in the oven. Try with gourmet pizzas.

  • GRAPES: Nero d’Avola and Frappato
  • PRODUCTION ZONE: south-east Sicily, in the territory of Acate.
  • TERRITORIES: altitude 120-150 meters a.s.l.; gently sloping terrains; soils tending towards sandy interspersed with a substratum of calcareous tuff and medium-textured soils, tending towards clayey; pH 7.7, total limestone 21%.
  • VINEYARD: VSP (Vertival Shoot Positioning) training with spurred cordon pruning, leaving 6 to 10 buds per plant. Planting density 4,000-4,500 plants per hectare; yields of 70-80 quintals/hectare.
  • VINTAGE 2016: 2016 was a vintage with less rainfall (200 mm) than average, but characterized by a normal climatic trend. Temperatures were normal, without excessive peaks, with a wide variation between day and night temperatures thanks to the “thermal breezes”. The low rainfall and drier climate affected yields that were slightly lower than average. A sunny harvest, allowing for the production of very healthy grapes, perfectly ripe from an aromatic and phenolic point of view.
  • HARVESTING: the Frappato and Nero d’Avola were harvested during the second ten days of September.
  • VINIFICATION: fermentation in stainless steel with maceration on the skins for about 10 days at a temperature of 25°- 28° C (77- 82°F). After malolactic fermentation, aging in tank for 9 months and then in bottle for at least 3 months.
  • ANALYTICAL DATA: alcohol 13.30 % vol., total acidity: 5.2 g/l., pH: 3.41.

  • 91

    Points

    Donnafugata Floramundi
    Kerin O'Keefe, Wine Enthusiast, June 2018

    "Intense aromas of white pepper and crushed strawberry follow over to the fresh savory palate along with juicy raspberry and clove. It's elegant anf fresh, with soft supple tannins. It's already accessible to enjoy over the next few years."

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2016 Donnafugata Floramundi – Label

2016 Donnafugata Floramundi – Tasting Notes

2017 Donnafugata Floramundi – Tasting Notes

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