Donnafugata Mille e una Notte

Terre Siciliane IGT, Sicilia

Mille e una Notte 2014 is caressing and intense, characterized by an ample bouquet with fruity notes combined with balsamic and spicy scents. Donnafugata's flagship red confirms itself as an icon of style and elegance.

Tasting Notes

Intense ruby red colored, Mille e una Notte 2014 is characterized by an ample bouquet, with fruity notes (blackberry and plum) and balsamic and spicy scents followed by hints of chocolate. The palate is soft and embracing, surprising with an extraordinary silky tannin. A remarkable long persistence on the finish.

Try with fresh pasta (e.g. pappardelle) with pork ragout, slow-cooked rack of lamb, roasts or Tournedos Rossini.

  • DENOMINATION: Red – Terre Siciliane IGT.
  • GRAPES: Nero d'Avola, Petit Verdot, 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 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about 4 tons (1.6 tons per acre); about 0.8 kg per plant
  • VINTAGE 2014: 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.
  • HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first decade of September with the Nero d'Avola and Syrah and concluded in the third week with the Petit Verdot.
  • VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 24 months.
  • ANALYSIS DATA: alcohol 13.88 % vol., total acidity: 5.5 g/l., pH: 3.57

Mille e una Notte 2013 is caressing and intense, characterized by an ample bouquet with fruity notes combined with balsamic and spicy scents. Donnafugata's flagship red confirms itself as an icon of style and elegance.

Tasting Notes

Ruby red colored, Mille e una Notte 2013 has an ample and enveloping bouquet characterized by fruity notes of mulberry and blackberry, and balsamic and spicy scents (nutmeg). In the mouth it is soft and full-bodied and amazes with the great finesse of its tannins. Extraordinary persistence on the finish. Donnafugata's flagship red confirms itself as an icon of style and elegance.

Slow-cooked rack of lamb, pappardelle with pork ragout, roasts, tournedos Rossini

  • GRAPES: Nero d'Avola, Petit Verdot, 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 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about 4 tons (1.6 tons per acre); about 0.8 kg per plant
  • VINTAGE 2013: marked by a mild winter, with good rainfall (767 mm of rainfall, a slightly higher figure compared to seasonal averages), which was followed by a cool, ventilated spring. In late August some rainfall and cooler temperatures allowed the red grapes to reach optimal phenolic ripeness.
  • HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first week of September with the Nero d'Avola and Syrah and concluded in the third week with the Petit Verdot.
  • VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 36 months.
  • ANALYSIS DATA: alcohol 13,90 % vol., total acidity: 6.0 g/l., pH: 3.60

Tasting Notes

Mille e una Notte 2012 has an ample and enveloping bouquet characterized by fruity notes of mulberry, blackberry and plum, and balsamic and spicy scents (nutmeg). In the mouth, it is soft and intense, and it amazes with the great finesse of its tannins. Long persistence on the finish. Donnafugata's flagship red confirms itself as an icon of style and elegance.

Slow-cooked rack of lamb, pappardelle with pork ragout, roasted or grilled meats, and hearty stews.

  • GRAPES: Nero d'Avola, Petit Verdot, 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 g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about 4 tons (1.6 tons per acre); about 0.8 kg per plant.
  • VINTAGE: the 2012 vintage was slightly warmer than the seasonal averages, although it was characterized by a normal climatic trend. The rainfall was concentrated in spring, but together in 2012 there was less rainfall than in the last 10 years (469 mm from 1 October 2011 to 30 September 2012), with yields that were slightly lower than average. A sunny harvest which allowed for the production of very healthy grapes, perfectly ripe from an aromatic and phenolic point of view.
  • HARVESTING: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first week of September with the Nero d'Avola and Syrah and concluded in the third week with the Petit Verdot.
  • VINIFICATION: A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 36 months.
  • ANALYSIS DATA: alcohol 14 % vol., total acidity: 6.2 g/l., pH: 3.60

Mille e una Notte 2011 is characterized by its great personality: the nose offers an ample and profound bouquet and the palate has soft and enveloping tannins. Donnafugata's flagship red confirms itself as an icon of style end elegance.

Tasting Notes

Mille e una Notte 2011 is characterized by an ample bouquet, with notes that range from red fruit (cherry) to spices (pepper and licorice). The palate is fragrant, it perfectly reflects the nose, with soft and enveloping tannins. Long persistence on the finish: a wine with great personality and elegance.

With Slow-cooked rack of lamb, pappardelle with pork ragout,roasts, tournedos Rossini.. If served in large, big-bellied goblets it can be uncorked a few minutes before, otherwise a couple of hours earlier. Excellent at 18°C (64°F).

With cool temperatures and rainfall concentrated in spring, 2011 was a vintage with less rain compared to the Sicilian average: from 1 October 2010 to 30 September 2011, 513 mm of rainfall was recorded, a figure that is lower than the average of the last 10 years (683 mm). Overall the vintage was less productive, with yields that were slightly lower than average.

A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 -30° C (79 -86° F). Ageing for 14 months in new French oak barriques and then in the bottle for at least 36 months.

ABV: 14.10% Acidity: 6.3 g/L pH: 3.55

VSP (Vertical Shoot Positioning) training with spurred cordon pruning g, leaving 6 to 8 buds per plant. Planting density of 4,500 to 6,000 plants per hectare (1,822-2,429 an acre) and yields of about4 tons (1.6 tons per acre); about 0.8 kg per plant. Altitude from 200 to 600 m a.m.s.l. (656-1,312 ft); hilly orography; clay loam soils with a sub-alkalinereaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.

91

Points

Donnafugata Mille e una Notte
Alison Napjus, Wine Spectator, July 2018

"An expressive red that offers a lovely skein of fragrant spice and graphite flavors unraveling through the baked plum, fig cake, cured tobacco and tarry smoke notes. This is lightly mouthwatering throughout, medium- to full-bodied, with plush tannins firming the finish. Nero d'Avola, Petite Verdot and Syrah. Drink now through 2026. 300 cases imported."

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92

Points

Donnafugata Mille e una Notte
Kerin O'Keefe, Wine Enthusiast, December 2018

"Underbrush, Mediterranean scrub, toast and exotic spice aromas leap from the glass. The concentrated, velvety palate doles out blackberry jam, ripe raspberry, vanilla and licorice, while tightly knit, fine-grained tannins provide structure."

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93

Points

Donnafugata Mille e una Notte
James Suckling, James Suckling, October 2018

"There’s a savoriness to this that springs immediately from the glass in the form of bark and underbrush. Then dark cherries, brambleberries and vanilla take over. Medium to full body, polished tannins and a focused finish."

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91

Points

Donnafugata Mille e una Notte
Ian D'Agata, Vinous, September 2017

"Dark ruby. Aromas of dark berries, tar, black pepper and red cherry, plus a whiff of vanilla. Very smooth rich and round, with intense flavors of vanilla, cocoa and sweet dark fruit, but seems a little less defined than the 2011 or 2010. Finishes long and vibrant. (14% alcohol)"

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93

Points

Donnafugata Mille e una Notte
Stephanie Johnson, Wine & Spirits, June 2018

"A blend of nero d’Avola, Cabernet Sauvignon, Merlot and Syrah, this wine is saturated with flavors of blackberry and plum, laced with licorice and black tea. The wine rested for 14 months in new French Oak barriques, picking up spicy ginger and cinnamon notes and a rich, polished texture. A hint of mint brightens the finish, but the wine's densely packed flavors need time to unfurl and will be even better after a few years in the cellar."

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90

Points

Donnafugata Mille e una Notte
Alison Napjus, Wine Spectator, April 2016

"Expressive flavors of cassis, fig cake, dried mint and espresso are set in an elegant, medium- to full-bodied frame, layered with refined tannins and accents of oak spice and graphite that linger on the finish. Rich but polished. Drink now through 2026. 3,750 cases made"

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92

Points

Donnafugata Mille e una Notte
Kerin O'Keefe, Wine Enthusiast, March 2016

"Aromas of French oak, mature black-skinned fruit, espresso and a hint of blue flower lead the nose on this structured red. The generous palate doles out juicy black cherry, blackberry, ground pepper and licorice while velvety tannins provide smooth, seamless support. Drink through 2021."

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93

Points

Donnafugata Mille e una Notte
Anthony Dias Blue, Tasting Panel, February 2017

"Smooth and juicy with depth and elegant flavors of plum, spice and blackberry; silky texture and generous style; long and fresh. Nero d'Avola, Petit Verdot, Syrah"

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94

Points

Donnafugata Mille e una Notte
Monica Larner, Wine Advocate, December 2015

"The 2011 Mille e Una Notte is based on Nero d'Avola, although the wine sees smaller percentages of other grapes in supporting roles. This is a thick and darkly saturated expression with a bold flavor profile that reveals dark fruit, jammy blackberry, exotic spice and moist chewing tobacco. The 2011 vintage falls under the IGT Sicilia appellation (but newer vintages will be labeled under the Contessa Entellina appellation). The intensity of the bouquet is remarkable as is the thickness and weight of the wine's texture. Mille e Una Notte is an all-Sicilian wine with an interesting Bordeaux slant. The tannins are firm but very well integrated."

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

2011 Donnafugata Mille e una Notte – Tasting Notes

2012 Donnafugata Mille e una Notte – Tasting notes

2013 Donnafugata Mille e una Notte – Tasting notes

2014 Donnafugata Mille e una Notte – Tasting notes

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Donnafugata Mille e una Notte – Non Vintage – Bottle

Donnafugata Mille e una Notte – Non Vintage – Label

Donnafugata Mille e una Notte – Beauty

Donnafugata Photography – Contessa Entellina winery

Donnafugata Photography – Josè with Mille e una Notte

Donnafugata Photography – Rallo family

Donnafugata Properties – Sicily map