Launched in 1983 and steadily increasing in size and reputation since. Donnafugata has helped relaunch Sicilian wine on the international market. Blending fruit from across the Island and using native and international grapes has shown tradition and progress in an equally impressive light. Sustainability is a high priority for the family.
From vineyards in South-Western Sicily using sustainable principles. The harvest and processing happens fairly quickly. Preserving the fruit intensity and richness of the wine is the key. The addition of Syrah to the wine makes the flavours more familiar to an Australian palate but make no mistake the Nero d’Avola component is adding a lot of character to this wine. No aging required and this wine is best served at your next BBQ.
In a constant tussle with Puglia to win the title of largest volume produced each year, the wines of Sicily are as varied as its history. Delicate whites, full bodied reds and of course Marsala show the variation in climate and abilities of the various regions within the Island.
Sicily’s boldest red grape. It is capable of getting very ripe, is very charming but can lack acidity. It is often blended with other varieties to balance out its exuberance.
A bit of a chameleon, Shiraz can change how it looks depending on terroir and/or winemaker influence. The Syrah-based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.