About the wine
Each grape that goes into this wine is picked carefully at night to preserve all its delicate flavour. The wine then spends 5 months on its lees (a natural byproduct of grape fermentation) – a process that builds a rich texture. Before it’s released, it spends another 3 months in the bottle to perfectly integrate its flavours.
About the producer
The Rallo family began making Marsala (a sweet fortified wine) in 1851 and were pioneers of crafting high-quality table wines shortly thereafter. 1983 saw the launch of the Donnafugata label – established to showcase the vast potential of Sicily’s indigenous grape varieties in their natural habitat. Naturally, sustainability is celebrated by the producer – keeping the vines in harmony with their environment for focused wines that reflect where they’re from.
About the region
These Sicilian vineyards can be found at up to 600 metres above sea level. Vines benefit from bountiful exposure to sunlight, plumping the Chardonnay grapes with flavour. During the growing season, the days are long and warm, followed by cool nights. This contrast between temperatures means all the precious aromatics built up in the day can be locked in as night falls.