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Donnafugata SurSur

Sicilia DOC, Sicilia

A fresh and fruity Grillo with a youthful spirit, SurSur 2019 is characterized by a fragrant bouquet of white peach and wildflowers.

Tasting Notes

Brilliant straw yellow in color, SurSur 2019 offers a fresh bouquet with notes of white fleshed fruit (peach and cantaloupe) combined with scents of wildflowers and mint.  On the palate, soft and fruity with balanced acidity.

Pairs perfectly with seafood appetizers, vegetarian first courses and roast fish.  Try also with grilled white meats and fresh goat cheese.

  • GRAPES: Grillo
  • PRODUCTION ZONE: south-west Sicily, Contessa Entellina estate and neighboring areas and in the hilly hinterland between Marsala and Salemi ( Baiata, Alfaraggio, Pioppo district).
  • TERRAINS & CLIMATE: 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%. Mild winters with little rainfall. Warm, dry, ventilated summers. Substantial differences between day and night-time temperatures.
  • 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 7.5 - 8.5 tons/ha (3.0 - 3.4 tons/acres).
  • VINTAGE: at Contessa Entellina in the heart of western Sicily, the 2019 vintage was less precipitous, with 546 mm of rain compared to the average of 660 mm*. Much of the precipitation was in winter and spring, while the summer was quite dry. The careful management of agronomic practices, from pruning to thinning through to the choice of different harvesting times, ensured that the grapes were healthy and well ripened. The white wines of 2019 are particularly fragrant and have an excellent acid structure. *The precipitation data are collected by SIAS, Sicilian Agrometeorological Service; the rainfall recorded from October 1st to September 30th of the following year is taken into account; the average is calculated starting from the 2003 harvest.
  • HARVESTING: for the production of SurSur was harvested between the first and second week of September. Some of the vineyards from the higher districts were harvested in the last week of September.
  • The Grillo for the production of SurSur was harvested during the first decade of September.
  • VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Aging in tanks for two months and then at least three months in bottle before release.
  • ANALYSIS DATA: alcohol 12.73 % ABV - total acidity 5.32 g/l - pH 3.22

A fresh and fruity Grillo with a youthful spirit, SurSur 2018 is characterized by a fragrant bouquet of white peach and wildflowers.

Tasting Notes

Brilliant straw yellow in color, SurSur 2018 offers a fresh bouquet with notes of white fleshed fruit (peach and plum) combined with scents of wildflowers. On the palate, soft and fruity with balanced acidity.

Pairs perfectly with seafood appetizers, vegetarian first courses and roast fish.  Try also with grilled white meats and fresh goat cheese.

GRAPES: Grillo PRODUCTION ZONE: south-west Sicily, Contessa Entellina estate and neighboring areas and in the hilly hinterland between Marsala and Salemi ( Baiata, Alfaraggio, Pioppo district). 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 7.5 - 8.5 tons/ha (3.0 - 3.4 tons/acres). VINTAGE: in Contessa Entellina after two little rainy years, in 2018 743 mm of rainfall were recorded, a figure that is above the average * (667 mm) of this territory. Most of the rainfall was distributed in spring; only in some plots there have been heavy precipitations in the summer. The integrated management of agronomic practices, from pruning to thinning to the choice of different harvesting moments, inspired by an eco-sustainable viticulture, has allowed us to have healthy and well-ripened grapes. The harvest was thus in line with the company quality objectives that are oriented to high quality productions. * (precipitation average calculated from the 2003 harvest and measured by SIAS, Sicilian Agrometeorological Service) HARVESTING: The Grillo for the production of SurSur was harvested during the first decade of September. VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Aging in tanks for two months and then at least three months in bottle before release. ANALYSIS DATA: alcohol 12.72 % ABV - total acidity 5.35 g/l - pH 3.25

A fresh and fruity Grillo with a youthful spirit, SurSur 2017 is characterized by a fragrant bouquet of tropical fruit and wildflowers.

Tasting Notes

Brilliant straw yellow, SurSur 2017 offers a fresh bouquet with notes of tropical fruit combined with scents of wildflowers. A soft palate, the fruity notes return combined with pleasant freshness.

Pairs perfectly with seafood appetizers, vegetarian first courses and roast fish.

  • GRAPES: Grillo
  • PRODUCTION ZONE: southwest Sicily, Contessa Entellina estate and neighboring areas and in the hilly hinterland between Marsala and Salemi (Baiata, Alfaraggio, Pioppo district).
  • 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 7.5 - 8.5 tons/ha (3.0 - 3.4 tons/acres).
  • VINTAGE: At Contessa Entellina in the year 2017, 555 mm of rain was recorded, a figure that is slightly below the average (661 mm) of this territory. 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 area 1-2 weeks earlier than usual. Despite the peak temperatures, in this period of the summer, good temperature ranges between day and night have given healthy grapes with an excellent aromatic and phenolic maturation. Furthermore, there was a quantitative decrease of about 15% compared to the company average. The quality of the vintage is very positive: thanks to a careful management of agronomic practices and vinifications, the harvest’s results are whites of extraordinary finesse and aromatic intensity; the ideal phenolic ripeness instead has given reds of great elegance.
  • HARVESTING: The Grillo for the production of SurSur was harvested during the last decade of August.
  • VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Aging in tanks for two months and then at least three months in bottle before release.
  • ANALYSIS DATA: alcohol 12.80 % ABV - total acidity 5.3 g/l - pH 3.20

Tasting Notes

Brilliant straw yellow, SurSur 2016 offers a fresh bouquet with fruity notes of white peaches combined with scents of elderflower and rosemary. A soft palate, the fruity notes return combined with pleasant freshness.

This wine matches perfectly with seafood appetizers, vegetarian first courses and roast fish.

  • GRAPES: Grillo
  • PRODUCTION ZONE: south-west Sicily, Contessa Entellina estate and neighboring areas and in the hilly hinterland between Marsala and Salemi ( Baiata, Alfaraggio, Pioppo district).
  • 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 7.5 - 8.5 tons/ha (3.0 - 3.4 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 Grillo for the production of SurSur was harvested during the second and third week of September.
  • VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Aging in tanks for two months and then at least three months in bottle before release.
  • ANALYSIS DATA: alcohol 12.73 % - total acidity 5.2 g/l - pH 3.20

Tasting Notes

Brilliant straw yellow, on the nose SurSur 2015 offers notes of white flesh fruit, especially peach, combined with intriguing scents of wild flowers and cut grass. The palate is soft and fragrant and offers a perfect harmony between aroma and taste.

It matches perfectly with seafood appetizers, vegetarian first courses and roast fish.

  • GRAPES: Grillo
  • PRODUCTION ZONE: south-west 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 Grillo for the production of SurSur was harvested during the second and third week of September.
  • VINIFICATION: Fermentation: in stainless steel, at a temperature of 14-16°C (57-61° F). Aging in tanks for two months and then at least three months in bottle before release.
  • ANALYSIS DATA: alcohol 12.73 % ABV - total acidity 5.6 g/l - pH 3.22

  • 90

    Points

    Donnafugata SurSur
    James Suckling, James Suckling, October 2018

    "Fresh herbs, citrus, green apples and lightly reductive elements. Medium body, some fresh acidity and a fruity finish. Drink now."

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  • 90

    Points

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

    "Grapefruit, white stone fruit and Mediterranean herb aromas lead the way along with a scent reminiscent of tomato leaf. Bright and juicy, the medium bodied palate does out pineapple, white peach and sage set against crisp acidity. A saline note tops it off."

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  • 89

    Points

    Donnafugata SurSur
    Ian D'Agata, Vinous, September 2017

    "Bright straw. Simple and clean nose starts herbal then becomes very fruity. Then almost sweet in the mouth, with resiny and herb nuances to the ripe citrus fruit flavors. The finish is medium-long and ripe. (12.5% alcohol)"

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  • 90

    Points

    Donnafugata SurSur
    Kerin O'Keefe, Wine Enthusiast, July 2017

    "Reviews to be released"

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  • 91

    Points

    Donnafugata SurSur
    James Suckling, James Suckling, October 2017

    "The lemon and green apple character is dynamic with some melon too. Medium to full body. Good fruit. Flavorful finish. Drink now."

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  • 88

    Points

    Donnafugata SurSur
    Alison Napjus, Wine Spectator, December 2016

    "Fragrant hints of herb and smoke waft through glazed nectarine, star fruit and lime blossom notes in this lithe, snappy white. Stony finish. Drink now through 2018. 1,350 cases imported.–AN"

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  • 91

    Points

    Donnafugata SurSur
    Kerin O'Keefe, Wine Enthusiast, August 2016

    "Vibrant and savory, this opens with lovely aromas of spring flower, citrus, herb and white stone fruit. The round, juicy palate offers ripe white peach, juicy grapefruit, pineapple and mineral alongside fresh acidity. A saline note backs up the finish."

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

2015 Donnafugata SurSur – Tasting Notes

2016 Donnafugata SurSur – Tasting notes

2017 Donnafugata SurSur – Tasting Notes

2018 Donnafugata SurSur – Accolade Sheet

2018 Donnafugata SurSur – Tasting Notes

2018 Donnafugata SurSur – Wine Enthusiast Shelf Talker

2019 Donnafugata SurSur – Tasting Notes

Donnafugata Digital Brochure

Donnafugata Logo

Donnafugata Photography – Contessa Entellina winery

Donnafugata Photography – Rallo family

Donnafugata Photography – SurSur & Sherazade Beauty shot

Donnafugata Properties – Sicily map

Donnafugata SurSur – Non Vintage – Bottle

Donnafugata SurSur – Non Vintage – Label