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.
The harvested grapes are placed in crates in order to preserve the perfect integrity of the grape.
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.
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.
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.
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.
Lastly, Mille e una Notte ages in bottle to achieve its proverbial complexity and elegance, destined to last a long time.
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