Mille e Una Notte

An icon of Italian excellence

Mille e Una Notte

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.

Grapes

Denomination

Terre Siciliane IGT

Production zone

Contessa Entellina Estate and Nearby Areas

Food & wine

We suggest it with Slow-cooked rack of lamb, pappardelle with pork ragout, roasts, tournedos Rossini.

Excellent at 18°C/64°F°

Vintage

2012

Raccolta

Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard.

Yield per plant

0.75 kg per plant

Vinification

Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 28 - 30° C (82 -86° F).

Maturing

14 months in new French oak barrique 36 months in bottle

Alcohol and analytical data

alcohol: 14%
total acidity: 6.2 g/l
pH: 3.60

Ageing potential

Over 20 years

First vintage

1995

Method

Mille e Una Notte

Mille e Una Notte

An icon of Italian excellence


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.

Food & wine

We suggest it with Slow-cooked rack of lamb, pappardelle with pork ragout, roasts, tournedos Rossini.

Excellent at 18°C/64°F°

Denomination

Terre Siciliane IGT

Grapes


Production zone

Contessa Entellina Estate and Nearby Areas

Vintage

2012

Harvesting

Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard.

Yield per plant

0.75 kg per plant

Vinification

Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 28 - 30° C (82 -86° F).

Maturing

14 months in new French oak barrique 36 months in bottle

Alcohol and analytical data

alcohol: 14%
total acidity: 6.2 g/l
pH: 3.60

Ageing potential

Over 20 years

First vintage

1995

Mille e una Notte Production Process

Mille e una Notte was born from the dream of Giacomo and Gabriella, the founders of Donnafugata, to create a great Sicilian red with the contribution of Giacomo Tachis. Today it is an icon of Italian enological excellence, the fruit of a wine craftsmanship that is the basis of Donnafugata’s production philosophy.

01

Mille e una Notte is produced using the best grapes of the year, from vineyards historically suitable for this wine. The harvest is manual, with careful selection of the grapes in the vineyard.

02

The harvested grapes are placed in crates in order to preserve the perfect integrity of the grape.

03

Once the clusters reach the winery they undergo further cleaning on a vibrating table, followed by grape selection thanks to a latest generation destemmer, able to discard the green and overripe grapes.

04

The different grape varieties are vinified separately: fermentation is carried out in truncated cone-shaped steel tanks with maceration on the skins for about 14 days at a temperature of 28°C -30°C.

05

During fermentation punching down is done using a hand-operated piston. The piston punches down the cap into the fermenting must gently, but very effectively, ensuring a balanced extraction of polyphenols.

06

Aging in new French oak barriques follows: to best respect the peculiarities of individual vine varieties and enhance their potential for evolution, we select about 20 types of wood that differ in the grain of the staves, method and intensity of toasting.

07

Lastly, Mille e una Notte ages in bottle to achieve its proverbial complexity and elegance, destined to last a long time.


Food & wine

Food & wine

Artistic label

The palace shown on the label is the one where Queen Maria Carolina took refuge fleeing from Naples and was the favorite house of the writer Tomasi di Lampedusa in Santa Margherita Belice. Gabriella Anca Rallo –founder of Donnafugata, with her husband Giacomo- captures the image and embeds it into the sky from “Arabian Nights”, full of stars and full of promise. The strong and passionate character of this wine has inspired maître chocolatier Ernst Knam in his creation of the “Mille e una Notte with chili” pralines.

Discover the label
Mille e una notte
Discover the label