Donnafugata Anthìlia

Sicilia DOC, Sicilia

The most enjoyed Donnafugata wine in the world, the 2017 vintage is characterized by a fresh and fragrant bouquet with notes of fruit and aromatic herbs. A very versatile wine, ideal with fish and vegetarian first and second courses.

Tasting Notes

Anthìlia 2017 has a straw yellow color. The nose presents a fresh and fruity bouquet with notes of white-fleshed fruits (peach) combined with scents of aromatic herbs. On the palate we find the evident fruity note again, refreshed by agreeable sapidity. It finishes with good persistence.

Perfect when paired with lightly smoked fish, crustaceans, anchovies and first courses, also baked. Excellent with tuna salad, aubergine rolls and stuffed mussels.

  • GRAPES: Catarratto, the predominant variety; the blend is complemented by other autochthonous and international varieties.
  • PRODUCTION ZONE: southwest Sicily, Contessa Entellina estate and neighboring 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. Density 4,500 - 6,000 plants/hectare (1,822-2,429 an acre), with yields of 8.0 - 9.0 tons/ha (3.2 - 3.6 tons/acres)
  • VINTAGE 2017: The 2017 vintage at Donnafugata has so far been characterized by less rainfall than average. Since rainfall was mainly concentrated in autumn and winter, during the summer months of June and July, we intervened with emergency irrigation. Thus the vineyards were able to complete the vegetation-production cycle in a regular manner. Regarding temperatures, between July and August, values were higher than seasonal averages and this resulted in the ripening of all the varieties cultivated in the countryside around Contessa Entellina 1-2 weeks earlier than usual. Despite the maximum temperature peaks, the good diurnal temperature range recorded among these hills has given rise to healthy grapes with good aromatic and phenolic ripeness.
  • HARVESTING: The Catarratto - the predominant variety in the blend - was harvested during the first decade of September.
  • VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Ageing in tanks for two months and then at least two months in bottle before release.
  • ANALYTICAL DATA: alcohol 12.35 % vol. - total acidity 5.9 g/l - pH 3.29

Tasting Notes

The nose presents a fresh and fruity bouquet with notes of white-fleshed fruits (peach and medlar) combined with scents of Mediterranean scrub. On the palate, we find the evident fruity note again, refreshed by agreeable sapidity. It finishes with good persistence.

Perfect when paired with tomato and basil bruschetta, seafood pasta, blue fish. Try also with caesar salad.

  • GRAPES: Catarratto, the predominant variety; the blend is complemented by other indigenous and international varieties.
  • PRODUCTION ZONE: southwest Sicily, Contessa Entellina estate and neighboring 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. Density 4,500 - 6,000 plants/hectare (1,822-2,429 an acre), 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 Catarratto - the predominant variety in the blend - was harvested during the second ten days of September.
  • VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Ageing in tanks for two months and then at least two months in bottle before release.
  • ANALYTICAL DATA: alcohol 12.50 % vol. - total acidity 5.6 g/l - pH 3.1

Tasting Notes

Brilliant straw yellow, Anthìlia 2015 has a fresh and fragrant bouquet with fruity notes of apples, white-fleshed peaches and citrus peel, and hints of Mediterranean scrub. On the palate, we find the evident fruity note again, refreshed by agreeable sapidity. It finishes with good persistence.

Perfect when paired with lightly smoked fish, crustaceans, anchovies and first courses, also baked. Excellent with tuna salad, aubergine rolls and stuffed mussels.

  • DENOMINATION: Sicilia DOC White
  • GRAPES: Catarratto, the predominant variety; the blend is complemented by other indigenous and international varieties.
  • PRODUCTION ZONE: southwest Sicily, Contessa Entellina estate and neighboring 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. Density 4,500 - 6,000 plants/hectare (1,822-2,429 an acre).), with yields of about 8.5 tons/ha (3.4 tons/acres); 1.7 kg per plant.
  • 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 2014 to 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 Catarratto - the predominant variety in the blend - was harvested during the second ten days of September.
  • VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Ageing in tanks for two months and then at least two months in bottle before release.
  • ANALYTICAL DATA: alcohol 12.80 % vol. - total acidity 5.6 g/l - pH 3.22

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

2015 Donnafugata Anthìlia – Tasting Notes

2016 Donnafugata Anthìlia – Tasting notes

2017 Donnafugata Anthìlia – Tasting Notes

Donnafugata Anthìlia – Non Vintage – Bottle

Donnafugata Anthìlia – Non Vintage – Label

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 Properties – Sicily map