Donnafugata Sedàra

Sicilia DOC, Sicilia

Sedàra 2016 offers a fruity and pleasantly spicy bouquet. A glass of quality, perfect for everyday drinking.

Tasting Notes

Ruby red, Sedàra 2016 offers a fruity bouquet with aromas of blackberries and blueberries combined with a light spicy note of black pepper. The palate displays good structure with suave tannins and pleasant freshness. A soft red, versatile for food pairing, perfect for every day.

Serve with lasagne, chicken cacciatora, BBQ, seared tuna.

  • GRAPE: Nero d’Avola (the primary grape) along with Cabernet Sauvignon, Merlot, Syrah and other grapes
  • PRODUCTION ZONE: Southwestern 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 10 buds per plant. Planting density of about 5,000 plants per hectare and with yields of 8.0 - 9.0 tons/ha (3.2 - 3.6 tons/acres).
  • VINTAGE 2016: The 2016 vintage was characterized by a fairly balanced climatic trend, marked by a mild spring and a summer without excessive peaks of heat, allowing the vineyard to continue the vegetative cycle in a balanced way. Overall, from 1 October 2015 to 30 September 2016, 590 mm of rainfall was recorded, a slightly lower figure compared to seasonal averages. Careful vineyard management allowed us to bring into the winery healthy and well-ripened grapes, a premise of quality, long-lived wines.
  • HARVESTING: The harvest of the grapes destined for Sedàra began at the end of August with the Merlot and continued through the first two weeks of September, with the harvest of Syrah, Nero d’Avola and Cabernet Sauvignon.
  • VINIFICATION: in stainless steel with maceration on the skins for about 6-8 days at a temperature of 25-28 °C (77-82°F). After malolactic fermentation, the wine fines for about 9 months in cement tanks and then for almost 6 months in the bottle.
  • ANALYSIS DATA: alcohol 13.15% ABV, total acidity 4.9 g/l, pH 3.56

Tasting Notes

Sedàra 2015 offers a fruity bouquet with scents of blackberries and blueberries combined with a light spicy note of black pepper. The palate displays good structure with suave tannins and pleasant freshness. A soft red, versatile for food pairing, perfect for every day.

Serve with lasagna, chicken cacciatore, BBQ, seared tuna.

  • GRAPE: Nero d’Avola (the primary grape) along with Cabernet Sauvignon, Merlot, Syrah and other grapes
  • 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, leaving 6 to 10 buds per plant. Planting density of about 5,000 plants per hectare and with yields of 8.0 - 9.0 tons/ha (3.2 - 3.6 tons/acres).
  • VINTAGE 2015: Up to the end of June, the 2015 vintage was characterized by a climatic trend that was cooler and rainier than seasonal averages. Overall, from 1 October 2014to 30 September 2015, rainfall reached 763 mm compared to the 656 average of the last 10 years. In July the maximum temperatures recorded were higher than the average values for the period which favored the ripening process of the grapes. The considerable temperature fluctuations between day and night favored the concentration of aromatic precursors in the grapes.
  • HARVESTING: The harvest of the grapes destined for Sedàra began at the end of August with the Merlot and continued through the first two weeks of September, with the harvest of Syrah, Nero d’Avola and Cabernet Sauvignon.
  • VINIFICATION: in stainless steel with maceration on the skins for about 6-8 days at a temperature of 25-28 °C (77-82°F). After malolactic fermentation, the wine fines for about 9 months in cement tanks and then for almost 6 months in the bottle.
  • ANALYSIS DATA: alcohol 13.43% ABV, total acidity 5.0 g/l, pH 3.58

Tasting Notes

Sedàra 2014 offers a fragrant bouquet with pleasant red fruit aromas of cherry and plum enlivened by a spicy note of black pepper. In the mouth, we find a perfect harmony between nose and palate, soft tannins. A pleasant red, versatile for food pairing, perfect for every day.

Serve with pasta dishes with meat sauces, elaborate baked pasta dishes and red meats. Try the wine with seared red tuna.

  • Grapes: Nero d’Avola (the primary grape) along with Cabernet Sauvignon, Merlot, Syrah and other grapes.
  • Production area: South-western Sicily, Contessa Entellina Estate and nearby areas.
  • Altitude: 200 to 600 m AMSL
  • Soils: clayey with a sub-alkaline reaction (pH 7.5 to 8). Total limestone from 20 to 35%. Rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc).
  • Training and pruning: VSP (vertical shoot positioning); cordon spur training, leaving 6 to 10 buds per plant.
  • Planting densities: 4,500 to 6,000 plants per hectare (1,822-2,429 an acre).
  • Yield per hectare: about 8.5 tons (3.4 tons an acre); about 1.6 kg per plant.
  • Vintage: the 2014 vintage was characterized by a fairly balanced climatic trend, marked by a relatively mild winter and a cool, rainy spring. Overall, from 1 October 2013 to 30 September 2014, 620 mm of rainfall was recorded: a slightly lower figure compared to the average of the last 10 years, with rainfall concentrated in the spring months. July and August passed without excesses of heat and with an excellent temperature range between day and night, thus favoring the production of particularly fresh and balanced wines. The harvest of the grapes destined for Sedàra began at the end of August with the Merlot and continued through the first two weeks of September, with the harvest of Syrah, Nero d’Avola and Cabernet Sauvignon.
  • Fermentation: in stainless steel with maceration on the skins for about 10 days at a temperature of 25-28 °C (77-82°F).
  • Aging: after malolactic fermentation, the wine fines for about nine months in cement tanks and then for almost 6 months in the bottle.
  • Analysis data: alcohol 13.60% ABV, total acidity 5.40 g/l, pH 3.7

TRADE & MEDIA ASSETS /////////////////

2014 Donnafugata Sedàra – Tasting Notes

2015 Donnafugata Sedàra – Tasting notes

2016 Donnafugata Sedàra – Bottle – New Label

2016 Donnafugata Sedàra – New Label

2016 Donnafugata Sedàra – Tasting notes – New Label

2016 Donnafugata Sedàra – Tasting notes

Donnafugata Digital Brochure

Donnafugata Photography – Anthìlia and Sedàra beauty shot

Donnafugata Photography – Anthìlia and Sedàra beauty shot – portrait

Donnafugata Photography – Contessa Entellina winery

Donnafugata Photography – Rallo family

Donnafugata Photography – Sedàra Beauty shot

Donnafugata Properties – Sicily map

Donnafugata Sedàra – Bottle – non-vintage

Donnafugata Sedàra – Label – non-vintage