Donnafugata Brut

A metodo classico with surprising elegance

Donnafugata Brut

Brilliant straw yellow, this Millesimato 2012 offers a fine and intense bouquet. It opens with aromas of bread crust and hay, accompanied by nuances of dried fruit and light flowery scents. The palate is fresh and, at the same time, ample and complex. We find the fragrances of yeast combined with spicy notes (vanilla). A harmonious brut, with fine and persistent perlage.

Grapes

  • Chardonnay
  • Pinot Noir

Denomination

Sicilia DOC

Production zone

Contessa Entellina Estate and Nearby Areas

Awards

  • 90 pts

Food & wine

Pleasant for an aperitivo, excellent paired with finger food, seared scallops, sole meunière.

Excellent at 6 - 8°C/42 - 46°F°

Vintage

2012

Yield per plant

1.9 kg per plant

Vinification

Fermentation takes place in stainless steel at around 15- 16°C (59-61). Second fermentation in the bottle follows. After tirage the Brut ages for about 30 months on the lees.

Maturing

At least 30 months on the lees.

Alcohol and analytical data

alcohol: 12.2%
total acidity: 7.7 g/l
pH: 3.11

Residual sugar

5 g/l

Ageing potential

Ten to twelve years.

First vintage

2009

Method

Metodo classico
Donnafugata Brut

Donnafugata Brut

A metodo classico with surprising elegance


Brilliant straw yellow, this Millesimato 2012 offers a fine and intense bouquet. It opens with aromas of bread crust and hay, accompanied by nuances of dried fruit and light flowery scents. The palate is fresh and, at the same time, ample and complex. We find the fragrances of yeast combined with spicy notes (vanilla). A harmonious brut, with fine and persistent perlage.

Food & wine

Pleasant for an aperitivo, excellent paired with finger food, seared scallops, sole meunière.

Excellent at 6 - 8°C/42 - 46°F°

Denomination

Sicilia DOC

Grapes

  • Chardonnay
  • Pinot Noir

Production zone

Contessa Entellina Estate and Nearby Areas

Awards

  • 90 pts

Vintage

2012

Yield per plant

1.9 kg per plant

Vinification

Fermentation takes place in stainless steel at around 15- 16°C (59-61). Second fermentation in the bottle follows. After tirage the Brut ages for about 30 months on the lees.

Maturing

At least 30 months on the lees.

Residual sugar

5 g/l

Alcohol and analytical data

alcohol: 12.2%
total acidity: 7.7 g/l
pH: 3.11

Ageing potential

Ten to twelve years.

First vintage

2009

Method

Metodo classico

Food & wine

Food & wine

Artistic label

An elegant woman, her face lit with a slight smile… how can we not help thinking of Mona Lisa or Lady with an Ermine by Leonardo da Vinci and the many Italian portraits of women in the 1500s. A perfect balance of the elements, including, art, culture, nature. Compared with the very elegant original sketch, made on a wooden board, we just added a few touches of gold foil into the perlage, as beams of light that let us predict all the fine liveliness of its content.

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Brut
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