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The name Donnafugata, literally “woman in flight” refers to the history of Queen Maria Carolina, wife of Ferdinand IV of Bourbon, who in the early 1800s - fleeing Naples on the arrival of Napoleons troops - sought refuge in that part of Sicily where the winery’s vineyards now stand. This event inspired the winery’s logo, the effigy of a woman’s head with windblown hair found on every bottle.

It was Sicilian author Giuseppe Tomasi di Lampe-dusa, in his novel Il Gattopardo (The Leopard), who gave the name of Donnafugata to the coun-try estates of the Prince of Salina which hosted the queen and now host the winery’s vineyards.

Giacomo, JoséGabriella and Antonio Rallo

Who we areImagination, knowledge and deep roots. Donnafugata’s wines are a passionate interpretation of Sicily and its sensorial universe.

Donnafugata was created in Sicily by an enterprisingfamily with more than 160 years of experience in pro-ducing premium wines. Giacomo Rallo and his wife Gabriella, daughter José and son Antonio are en-gaged in an entrepreneurial project that aims at care for details and put people at the service of nature to make wines that increasingly correspond to the terri-tory’s potential. The Donnafugata adventure began in the Rallo family’s historic cellars in Marsala in 1983 and at its Contessa Entellina vineyards in the heart of western Sicily. In 1989 Donnafugata arrived on the island of Pantelleria, where it started to produce natu-rally sweet wines.

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Donnafugata Vineyards and Cellars

MarsalaThe ancient family winery (1851):fining and bottling

Contessa EntellinaWinery270 hectares (667 acres)of vineyards

PantelleriaWinery: Contrada Khamma 68 hectares (168 acres)of vineyards

Contessa EntellinaAn extraordinary microclimate

Contessa EntellinaWinery, vineyards and the rhythmsof the countryside

Vineyards in production 270 hectares (667 acres)Territories Contessa Entellina (Mazzaporro, Duch-essa, Miccina, Casale Bianco, Arcera), Sambuca di Sicilia (Pandolfina), Santa Margherita Belìce (Predi-catore), Marsala (Alfaraggio, Baiata), Mazara del Vallo (Pioppo)Cru estate Vigna di GabriLocation South-western Sicily; longitude: 13.04° east; latitude: 37.73° northAltitude 200 to 600 metres (656-1,968 ft.)Orography HillySoils Clayey with a sub-alkaline reaction (pH 7.5 to 8). Total limestone from 20 to 35%. Rich in nutritive elements K, Mg, Ca, Fe, Mn, Zn Climate Mild winters with little rainfall. Warm, dry, ventilated summers, ideal for producing healthy grapes. Substantial differences between day and

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night-time temperatures (up to 24.8°C) help produce ar-omatic, perfectly mature grapes. Average annual rainfall: 660 mm (26 inches) in the past ten yearsTraining and pruning VSP (vertical shoot positioning), with wooden stakes and stainless steel wires; cordon spur or Guyot pruning, leaving 6 to 10 buds per plantPlanting densities 4,500 to 6,000 vines per hectare (1,822-2,429 an acre)Yield per hectare Varying from 4.0 to 8.5 tons per hectare (1.62-3.4 tons an acre). In the various planting combinations, this corresponds to 0.8 - 1.7 kilos (1.76-3.78 lbs.) per vineWhite grapes Ansonica, Catarratto, Chardonnay, Fiano, Grecanico, Grillo, Petit Manseng, Sauvignon Blanc, ViognierRed grapes Nero d’Avola, Cabernet Sauvignon, Merlot, Syrah, Alicante Bouchet, Petit Verdot, Pinot Noir, TannatThe pace of the countryside The soil is harrowed when the first rains of November start to fall. Pruning begins in early December. Organic fertilisers are worked into the soil during the first half of December. In January, the last of the fertiliser is added and the soil is harrowed a second time. Budding occurs in March, and the first green pruning is carried out, continuing through April. During the second half of June and

throughout July, the load of grapes on the vines is defined through cluster thinning. The last harrowing is carried out at this timeCluster thinning Some of the clusters are eliminated at veraison, 40-50 days before the harvest, in order to obtain aromatic, perfectly mature grapesThe harvest Harvesting begins around the first decade of August with the Chardonnay and Pinot Noir. During the third ten days of the month, we pick Viognier, Sauvignon Blanc, Fiano, Petit Manseng and Merlot. In late August or early September it is time to pick Grillo and Syrah. The other red vari-eties: Nero d’Avola, Cabernet Sauvignon, Alicante Bouchet, Petit Verdot, Tannat and white Ansonica, Catarratto and Grecanico grapes are harvested in September Winery Duchessa, hamlet of the commune of Con-tessa EntellinaContessa Entellina The DOC was established in 1994

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Contessa EntellinaTerritories and varieties

Contessa Entellina

MazzaporroSoil Limestone-clay with sub-alkaline reaction (pH 7.6) Total limestone 25% Altitude 250 m (820 ft) above sea level Exposure 30% flatland, 70% W

Ansonica, Catarratto, Chardonnay, Sauvignon Blanc Nero d’Avola, Cabernet Sauvignon, Pinot Noir, Syrah

Sapidity, structure, longevity; enhances varietal notes

Donnafugata cultivates a plurality of native and international varieties in order to reflect the spe-cial features of the different districts (soil, altitude, exposition) and to produce complex wines with personality.

Mazzaporro

MiccinaSoil Limestone-clay with sub-alkaline reaction (pH 7.5) Total limestone 30%Altitude 352 m (1154 ft) above sea levelExposure nearly all flatland

Ansonica, Grecanico, Fiano, Petit Manseng, Viognier

Nero d’Avola, Cabernet Sauvignon, Merlot Freshness, moderate body

DuchessaSoil clay with sub-alkaline reaction (pH 7.7) Total limestone 20%Altitude 200 m (656 ft) above sea levelExposure 100% W

Chardonnay Cabernet Sauvignon

Sapidity and eleganceDuchessa

Miccina

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ArceraSoil Limestone-clay with sub-alkaline reaction (pH 7.6) Total limestone > 35%Altitude 360 m (1181 ft) above sea levelExposure 50% SW (Arcera bassa) 50% NW (Arcera alta)

Ansonica Freshness, delicacy, medium structure

Casale BiancoSoil Limestone-clay with sub-alkaline reaction (pH 7.7) Total limestone > 35%Altitude 370 m (1213 ft) above sea levelExposure 70% W (Cabernet, Syrah and NdA) 30% S (Merlot)

Catarratto Nero d’Avola, Cabernet Sauvignon, Merlot, Syrah

Great body and elegance; aptitude for lengthy refinement

Arcera

Casale Bianco

Santa Margherita Belìce

PredicatoreSoil clay with sub-alkaline reaction (pH 8). Total limestone 25%.Altitude 300 m (984 ft) above sea levelExposure 30% flatland, 70% E

Chardonnay, Viognier Nero d’Avola, Merlot, Tannat

Good body, considerable finesse and elegance

Sambuca di Sicilia

PandolfinaSoil clay-muddy with sub-alkaline reaction (pH 8) Total limestone 35%Altitude 300 m (984 ft) above sea levelExposure 20% flatlands, 80% on a small rise with several exposures

Chardonnay Alicante Bouchet, Cabernet Sauvignon, Merlot, Petit Verdot, Tannat

Great body, elegance and complexityPandolfina

Predicatore

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PantelleriaThe island in the sun and the windExample of heroic viticulture

Heroic viticulture in PantelleriaOn Pantelleria, a volcanic island lying between Sicily and Africa, Donnafugata can rely on 68 ha (168 acres) planted with Zibibbo (Muscat of Alexandria) and a winery in the Khamma district. The vines, trained in very low bush system shaped by the wind, are cultivated on small terraced plots bounded by drystone walls. An environment of heroic viticulture that requires considerable work and increase production costs.The use of manpower in Pantelleria is three times higher than in the vineyards of Contessa Entellina. In the unique case of Ben Ryé, Passito di Pantelleria, the costs of drying the grapes on grates and manually de-stemming the dried grapes have to be added. The viticulture at Pantelleria presents a form of landscape protection, which is of inestimable value for the island’s economy.

Total vineyard area in production 68 ha (168 acres) Territories Khamma, Mulini, Mueggen, Ghirlanda, Serraglia, Gibbiuna, Barone, Martingana, Bukku-ram, Favarotta, Punta Karace, Monastero Location Canale di Sicilia; longitude: 11.7° east; la-titude: 36.5° north Altitude From 20 to 400 meters (65 to 1,312 ft.)Orography Terraced hills Soils Sandy, originating from lava, varying between sub-acidic and neutral (pH from 6.5 to 7). Deep and extremely fertile soils, well endowed with phospho-rus, potassium and zincClimate Mild, dry winters (450 mm precipitation per year). Windy summers. The wind is an important climatic factor in determining the quality of the gra-pes on the vine and on the racks. It acts as a “na-tural anti-cryptogam”. In some areas an unusually

Pantelleria The wine estate and the rhythms of the countryside

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windy year can substantially reduce productionThe vineyards The vines are cultivated by hand, each planted in a basin and trained in low, broad bush system with 2 to 4 arms. Age of the vines up to 100 yearsPlanting density 2,500 to 3,600 per hectare (1,011 - 1,450 an acre) Production of grapes 4.0 - 6.0 tons per hectare (1.62 to 2.4 tons an acre); 1.3 - up to 2.0 kilos of grape per vinePruning systems Typically very short. Each of the arms of the vines carries 1 or 2 spurs with 1 to 2 buds each. The number of buds per vine averages

between 6 and 10White grapes The prince of aromatic Sicilian varieties: Mu-scat of Alexandria, also known as ZibibboThe rhythms of the countryside Beginning in mid-No-vember, early pruning is carried out, leaving about 20 buds per vine to fortify the bearing wood. Fertilizer exclu-sively of an organic character is applied in November and December. In January-February, the terrain is dug and renewal spurs are thinned, completing winter pruning. Budding occurs in March and so does the first dama-ge from the wind. Weeds are cleared out of the depres-sions. Late April - early May: manual tipping of the buds to improve setting (the evolution of the flower into the fruit) The harvest The harvest in the various districts on the island begins in mid-August. The best clusters are se-lected and laid down in the sun for drying. The pi-cking of all the grapes to be used in making “Kabir” and “Ben Ryé” (raisin wine) begins in September. To produce the Lighea, the best grapes in terms of ripe-ning and aromatic potential are harvested in late August Winery Khamma district

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Pantelleria Territories and Vineyards

Island of PantelleriaSurface 83 sq.km. (14km. long and 9km. wide)Coastline 51km.Max. altitude 836m. (2,743 ft.)

Donnafugata in PantelleriaWinery Contrada KammaVineyards 68 ha (168 acres) located in 12 different areas Khamma

Donnafugata Cellars

Mulini

Mueggen

GhirlandaSerraglia

Barone

Favarotta Punta Karace

Bukkuram

Gibbiuna

Martingana

Monastero

Martingana

Piana di Barone

Gibbiuna

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NOmaestrale

SEscirocco

Khamma

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Production of Ben RyéBen Ryé is the result of a unique combination of soil and climate, painstaking attention to detail and lim-ited reliance on technology. The entire production process lasts at least three-four months. Harvest-ing of Zibibbo for drying begins after August 15. The natural process of drying the grapes on grates in the sun and wind requires three-four weeks. The objective is the concentration of sugars and aro-mas. In September, following a second harvest, must is pressed from extremely ripe fresh grapes. During the fermentation, the dried grapes are added several times after de-stemming by hand. During maceration, the raisins yield their sugars, their freshness and all their aromas to the must. The fermentation ends around the last days of November when Ben Ryé reaches its proverbial equilibrium. Aging in vats and in bottle for a total of 10-12 months follows.

The 100 year old vineyard in KhammaExample of biodiversity

At Khamma in 1999, Donna-fugata brought to light an old Zibibbo vineyard of 7 hectares (17.3 acres). Analysis of some sample rootstocks by Prof. Mario Fregoni lecturer in viti-culture at Catholic University of

Piacenza, established that these vines were not graf-ted as no trace of a callus from grafting was found and that the Zibibbo from Khamma, healthier and having a longevity greater than grafted plants, has reached 100 years old. Their balance between ve-getation and production is more harmonious and the quality of its grapes are able to give Ben Ryé an excel-lent aromatic content. The recovery of that vineyard has constituted a contribution to the preservation of the landscape and the Pantelleria ecosystem.

Centenarian exemplar of Khamma that survived the phylloxera, insect that affects the roots of grapevines, thanks to the sandy soils of volcanic origin

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Marsala Striving for excellence

in production

The family’s ancient wineryThe Marsala cellars, built 1851, are a living ex-ample of industrial archeology. The layout of the “baglio”, a typically Mediterranean warehouse, has been retained and features a spacious courtyard adorned with citrus and olive trees, and trussed wooden ceilings, the work of master carpenters of long ago. Today it houses a dynamic, produc-tive enterprise whose aim is excellence. Here converge the products obtained at Contessa En-tellina and on Pantelleria for refinement (in steel, cement and oak) and bottling. These processes are conducted with simple technologies increas-ingly respectful of the intrinsic qualities of musts and wines. Since temperature control is so impor-tant to every production stage, the cellars have air-conditioned, insulated rooms to get the maxi-mum energy savings. Also in line with the winery’s environment policies is the underground barrique room, carved from tuff.

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Underground barrique cellarIn operation in Marsala since 2007 is a new under-ground barrique cellar that provides great energy savings thanks to the features of the tuff rock from which it was entirely carved. Temperature is con-stant, thermal dispersions are reduced to a minimum and even humidity is maintained naturally at an ideal level, as shown by the electronic system monitoring these parameters. Choices are oriented towards the utmost respect for the varietal characteristics of the individual wines.

Underground barrique cellar 1.600 sq.m. (17,222 sq.ft.) available surface 7,00m (23 ft.) below ground 15-16°C (59°-61°F) internal temperature 80-85% humidity30 different types of wood used for wine refinement 4 Donnafugata wines refined here: Chiarandà, Angheli, Tancredi, Mille e una Notte

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San Martino / November

Goblets of Stars / AugustGuided tour

Open Cellars / May

Visit Donnafugata at Marsala, Contessa Entellina and Pantelleria

Donnafugata offers guided tours, professional tastings, exquisite pairings with Sicilian cuisine and original, multi-sensorial experiences of wine and music in a beautiful, relaxing setting. Don’t miss the annual events: Open Cellars on the last Sunday in May and Goblets of Stars on 10th August, when the Contessa Entellina estate prepares for the nocturnal harvest and opens its gates to the public for a fascinating event. In November, the San Martino celebration is held to toast the quality of the new vintage, and features a special preview of the wines of the grape harvest, coupled with traditional foods and dishes.

11,000 visitors a year3,000 foreign visitors a year2,000 visitors to Pantelleria in the summer1,800 visitors to the Contessa Entellina estate

How to get there The Marsala winery is 75 miles (120 km) from Palermo and 9 miles (15 km) from Trapani-Birgi airport. The Contessa Entellina estate is 37.5 miles (60 km) from Palermo and 50 miles (80 km) from Marsala. The island of Pantelleria can be reached by air and by sea.

Book your visit on www.donnafugata.it in the “Visit Donnafugata”section, e-mail enoturismo@donnafugata.it or call +39 0923 724245. The Contessa Entellina and the Pantelleria estate are open for visits in summer.

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Quality winesand SustainabilityDonnafugata is committed to an ecologically and culturally responsible policy. It is a sustainable enterprise that looks to the future.

• Night Harvest• Clean energy and energy saving• Sustainable agriculture: heroic viticulture in Pantelleria, Pantellerian Garden• Archaeology, art, literature, music and solidarity.

Night harvest Example of extreme quality

Nocturnal harvesting at Contessa Entellina, is a technique of targeted viticulture and precision oenology, chosen in 1998 for the following reasons: 1 In August, in Sicily, Chardonnay is the first variety to ripen. During the day the temperature is high - sometimes it reaches 35°C (95°F) - increasing the risk of undesirable fermentation of the grapes during transport from the vineyard to the cellar as well as volatilisation of the aromas during the grape pressing. At night, however, the temperature drops to 16-18°C (60°-64°F), preserving the full aroma-tic content of the grapes. 2 At Donnafugata the white grapes are cooled and pressed at a temperature of about 10°C (50°F). Harvesting at night reduces the energy used for the cooling of the grapes by 70%. 3 Nocturnal harvesting is also less tiring for the grape pickers.

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70% The energy-savings in grape cooling by harvesting at night (since 1998)106,000 kg Annual reduction in CO2 emissions thanks to three photovoltaic installations2007 Construction of the underground barrel cellar(an area of 1600 sq.m. carved in the tuff rock 7 m below ground level) which allows high energy savings

2011 Planting cork oak wood together withGrandi Marchi and to compensate for the CO2 emissions arising from promotional activities abroad 87,000 Bottle corks collected by Donnafugata and CTS and consigned to Amorim Cork for recycling and reuse in bio-furniture and green building

Cutting down CO2 emissions and making use of wasteClean energy exploiting the sun’s rays and energy saving Contessa Entellina – Photovoltaic plant2002 Opening of the first installation of 18 kW (100% auto-financed)2009 New installation of 50 kW (Conto Energia prizes)79.000 kwH Average annual production for both installations70% Energy needs covered by the two installations in Contessa Entellina

Marsala – Photovoltaic plant2007 Installation of 50 Kw grid connected type of photovoltaic plant 350 sq.m. Surface covered by mono-crystal panels 79.000 kwh Yearly annual production of the plant

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30 indigenous bio-types Planted at Contessa Entellina in the experimental area for native vines, 3 of which relic varieties (a)33 bio-types of Zibibbo From 4 different countries (Spain, Greece, Italy, France) and planted in the experimental vineyard on Pantelleria to select Zibibbo clones enhancing the island’s viticultural potential (b)1.000 sq.m. Of Mediterranean maquis reclaimed

on Pantelleria, thanks to the recoup of 11 km of drywalls (c)100 years The age of the 7 ha vineyard of Zibibbo recouped at Khamma in 1999, with ungrafted vines.1 century-old orange tree Contained in the Pantellerian garden, an example of an agronomic system self-sufficient from the water-supply standpoint (f)

Biodiversity and Sustainable agricolture

a b

Protecting the soil by monitoring the environmentSince 2007, Donnafugata has monitored various climatic and environmental parameters, such as rainfall, soil and air temperature, sunlight, relative humidity in the air, wind speed and direction and leaf bathing through a control panel at Contessa Entellina. A study was conducted to minimize phytosanitary treatments and the environmental impact of their residues. (d)The Pantellerian Garden in Khamma 2008 - Donnafugata donates to the FAI one of the few

examples of Pantellerian garden that has been restored and can be visited. Its circular layout, size and lava-stone drywalls create the ideal microclimate for growing and protecting from wind and drought a century-old orange tree, a valuable vitamin factory (e). A self-sufficient agronomic system from the water-supply standpoint and an inspiration for the future. The giardino pantesco is part of a tour enabling visitors to learn about the whole Ben Ryé production process, from vineyard to cellar.

c d fe

interior diameter 8.4 metres (28 ft.)

height of external wall 2.7-4 metres (9-13 ft.)

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2004 Tahar Ben Jelloun, Claudia Cardinale2003 Abraham Yehoshua

2005 Claudio Magris 2006 Anita Desai

Donnafugata for the CultureSince 2000 Donnafugata has supported the Scuola Normale di Pisa and its archaeological excavations in the Elymian site of Rocca di Entella, the ancient Anthìlia, near the estate’s vineyards. In 2003 Donna-fugata financed the restoration of the 15th century pain-

ting “Madonna with Child and Angels holding Tassels” in the Regional Museum of Trapani. From 2003 to 2008 Donnafugata supported the Literary Prize in the name of Tomasi di Lampedusa, the author of Il Gattopardo (The Leopard), the famous novel that was the inspiration for the name of the winery.

2005 Claudio Magris 2006 Anita Desai

A musical wine-tasting project created in 2002, with Josè Rallo singing and her husband Vincenzo Favara on percussion. The first live CD, recorded in 2004, raised €120,000 for the children’s heart surgery ward at the Civico hospital in Palermo. In November 2005, the project

was a hit at the Blue Note in New York, in Shanghai and Beijing. The 2nd live CD was released in 2008 with proceeds going to a microcredit project. In 2011 Josè Rallo, accompanied by the clarinet and cello, recorded 7 mini clips in the barrique cellar for a virtual tasting session and in 2012 performed in the vine during the “Night Harvest live streaming”.

Donnafugata Music&Wine

DonnafugataWine

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In April 2012 Donnafugata launched its social profiles, creating meeting places for all the #winelovers to keep updated about Donnafugata’s events and activities and also to meet new people, network for business or pleas-ure, chat, and share these experiences with us.

Facebook & Twitter: Our places to share posts from the winery on events, vintages, tips for winelovers travelling

to Sicily and items of interests. A place for you to share your experiences and interest in wine through words and images with Donnafugata.Instagram: Our place to display our photos and give an inside look of Donnafugata.Follow us through these #hastags : #donnafugatalive #winelover #wine #sicily You Tube: Our channel to share with you the music&wine jazz tasting mini clips, videos about our events and about Donnafugata’s history!

Donnafugata on social media

a b

Night harvest livestreamThe night of August 10th the nighttime harvest of the Char-donnay was streamed live on www.donnafugatalive.com and on the Facebook page. A way to share online the emotions of the beginning of the Night Harvest, ena-bling wine lovers all over the world to watch the moonlight grape picking on their computers and mobile devices for a innovative Social Wine Experience. Stay tuned on our social profiles for upcoming events.

Night harvest livestreamYou can live again this fascinating event watching the video on our You Tube Channel

Follow DonnafugataWine:

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The WinesImagination, knowledge and deep roots. The Donnafugata wines are a passionate interpretation of Sicily and its sensorial universe.

Vintage chartsA focus on climate and harvest trends in the estates of Contessa Entellina and Pantelleria to discover more about the vintages of Donnafugata wines.

2012 In Contessa Entellina 2012 was slightly warmer than the seasonal averages, although it was characterized by regular climatic trends. Total rainfall* was about 470 mm (18.5 inches), lower compared to the average**, and yield-ed slightly lower than usual. On Pantelleria the big tem-perature ranges between day and night helped enhance the aromas of the Zibibbo (or Moscato d’Alessandria).2011 In Contessa Entellina 2011 was characterized by cool temperatures and precipitations concentrated in spring. Vintage 2011, with total rainfall* of 512 mm (20.1 inches), was less rainy than the average** and yielded slightly lower. On Pantelleria the long summer, with temperatures not excessively high, allowed an excellent concentration in aromas and sugars, thus obtaining ideal grapes for the passito production.

2010 In Contessa Entellina was a rainier year than the average** with total rainfall* of 883 mm (34,7 inches) yield somewhat lower but quality was high. On Pantelleria, the year was less productive, espe-cially at the vineyards hit by strong winds at blos-som time. 2009 In Contessa Entellina rainfall* was above sea-sonal averages** (844 mm - 33.2 inches), while temperatures were slightly higher but without ex-cessive peaks and with big temperature ranges between day and night. Overall, the grapes were harvested in amounts somewhat smaller than re-cent-year averages.2008 In Contessa Entellina was a less rainy year, compared to seasonal average**, with a total rainfall* of 519 mm (20.43 inches), temperatures were slightly higher but without excessive peaks; altogether it was a very balanced year featuring gradual and constant ripening of the different grape varieties.

*Period of reference: 1st October – 30th September of each year ** Last 10 years averages: 660 mm (26 inches)

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Donnafugata’s aim is to interpret both vineyard and vintage in the con-text of their territories in order to enhance each wine with its unique and distinguishable personality. Thanks to a viticulture destined to benefit as much as possible from the advantages of the typical Mediterranean climate, the Whites distinguish themselves by freshness, finesse, min-erality and aromatic complexity.

The whites

Alcohol content 12.5% alc/volGrapes Catarratto, main grape variety. The blend is completed with other Sicilian and international varieties. Production of about 8.5 tons (3.4 tons an acre).Vintage 2012Wine-making The grapes are soft pressed. The must is fermented at controlledtemperature and the wine ages in the bottle for at least two months before

being released to the market.Description Wine that displays pleasant complexity and aromatic crispness.

Notes of white flowers merge with white peach and yellow plum ona mineral background.

Food & Wine Perfect when paired with lightly smoked fish, crustaceans, anchoviesand pasta dishes. Ideal with tuna salad, aubergine rolls and stuffed mussels.

Excellent at 9-11°C (48-52°F).

Anthìlia White - Sicilia DOP

An ideal, everyday wine, we recommend serving it at lunch, and during summer dinners with friends.

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Alcohol content 12.5-13.5% alc/volGrapes Catarratto and Viognier; production of about 6.5 tons per hectare (2.6 tons an acre).Vintage 2012Wine-making Viognier is harvested in August while Catarratto is harvested in

September. The grapes are subjected to soft pressing. The must is fermented at a controlled temperature and the wine is released onto the market after refining

in the bottle for at least three months.Description Bright straw yellow, the wine offers a herbaceous bouquet with field

grass and spicy white pepper aromas, typical of Viognier. The palate reveals tropical fruit notes, especially mango.

Food & Wine Goes well with hot and cold seafood appetizers, crustaceans and vegetable-based pastas. Excellent at 9-11°C (48-52°F).

Polena White - Catarratto and Viognier Sicilia DOP

Ideal wine for parties with friends, also recommended for barbecues on the beach in summer.

Alcohol content 13% alc/volGrapes Grillo. Production of about 8.5 tons (3.4 tons an acre).Vintage 2012Wine-making Grillo is harvested at the end of August. The grapes are soft-pressed and the must is fermented at a controlled temperature in stainless steel vats. The wine ages in the bottle for at least three months before being

released to the market.Description Brilliant straw yellow, it offers a crisp and fruity nose, with notes

of white peaches and grapefruits combined with hints of aromatic herbs. An ample and clean palate, with perfectly integrated savory notes and delicate softness.

Food & Wine Matches perfectly with seafood appetizers, vegetarian first courses and roast fish. Serve in tulip glasses of medium size and height.

Excellent at 9-11°C (48-52°F).

SurSur White - Grillo Sicilia DOP

A crisp and pleasant wine to enjoy with friends, we recommend it as an aperitif or for your gourmet picnics.

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Alcohol content 13-13.5% alc/volGrapes Chardonnay. Production of about 6.5 tons per hectare (2.6 tons an acre).Vintage 2011Wine-making The grapes are harvested at night in the second week of August and soft-pressed. After alcoholic fermentation at controlled temperatures, the wine ages in tanks for several months and at least three months in the bottle

before release to the market. Description A wine with notable depth of nose and palate. The bouquet opens

with lush scents of fruit -pineapple, apple and banana- in an elegant mineral context. Splendid in the mouth, well-balanced and full-bodied.

Food & Wine A perfect wine for an entire meal, it blends well with crustaceans, elaborate pasta dishes and tuna preparations. Excellent at 10-12°C (50-54°F).

La Fuga White - Chardonnay Contessa Entellina DOP

A highly versatile wine ideal for any occasion: from barbecues with friends to more formal parties.

Alcohol content 12.5% alc/volGrapes Zibibbo (Muscat of Alexandria). Production of about 6.0 tons per hectare (2.4 tons an acre) in Pantelleria.Vintage 2012Wine-making The harvest carried out in the fresher districts vineyards’, started on August 30th. Mild temperatures produce healthy grapes with an excellent aromatic

concentration and a good acidity. After soft pressing of the grapes, the must is fermented at controlled temperature and ages in stainless steel vats for some months

and at least two months in bottle before being released to the market.Description A dry version of Zibibbo, this aromatic white has a true Mediterranean soul.

A bright straw yellow color with greenish hues indicates the wine’s aromatic richness; typical fruity notes of Zibibbo (orange blossom, melon) merge with herbs (sage and rose-

mary). In the mouth is crisp, well structured and sapid. A pleasant glass, as an aperitif, to match also with Mediterranean dishes.

Food & Wine Recommended with all types of oily fish, baked pasta in white sauce, fried fish. Excellent at 9-11°C (48-52°F).

Lighea White - Zibibbo Terre Siciliane IGP

Sunny and bright, this is the perfect wine for an aperitif with friends.We also recommend serving it on a first date, it will give an excellent impression.

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Alcohol content 13% alc/volGrapes Chardonnay. Production of about 4.0 tons per hectare (1.62 tons an acre).Vintage 2009Wine-making The Chardonnay harvest began on August 10th. The must, obtained by soft pressing is fermented at controlled temperature. Partially matured in oak

(Burgundy barriques and tonneaux) for 5 to 6 months on its noble lees, partially in small cement vats; finally it is fined in the bottle for about 24 months.

Description A wine with personality and elegance, it combines power and softness. Golden yellow in color; to the nose come scents of Mediterranean maquis, especially

sage, well blended with the fragrances of ripe, yellow-fleshed fruit. In the mouth one perceives great minerality and persistence, with slight hints of vanilla and butter coming

from a skillful use of wood. Excellent ageing potential.Food & Wine Perfect with smoked fish, pasta dishes of the Sicilian cuisine such as pasta

alla Norma (with tomatoes, fried eggplants and aged ricotta), mushroom terrines, sauces and elaborate white meat dishes, medium aged cheeses. Serve at 11-13°C (52-55°F).

Chiarandà White - Contessa Entellina Chardonnay DOPFor special and formal occasions, we suggest it

for your special moments like a wedding reception.

Alcohol content 13-13.5% alc/vol Grapes mainly obtained by Ansonica grapes, the blend is completed with Chardonnay, Viognier, Sauvignon Blanc and Catarratto.Production of 6.0 tons per hectare (2.4 tons an acre).Vintage 2011

Wine-making The grapes are soft-pressed and the must is fermented at a controlled temperature in stainless steel vats. 85% of the wine was aged

in stainless steel vats, while 15% was aged in second passage French oak barrels; at least three months in bottle before releasing.

Description Wine of great personality and elegance. Varietal integrity is shown by a wide and complex bouquet, made of notes of yellow fruit and delicate citrus hints merged with

acacia flowers. In the mouth is fragrant and persistent, with a pleasant mineral vein. Food & Wine Seafood pasta dishes. Ovenbaked and char- grilled fish, white meat with

sauce, flan and soufflés. Ideal with baccalà al pomodoro (salt cod in tomato sauce), vegetables and roasted porcini mushrooms. Excellent at 10-12°C (50-54°F).

Vigna di Gabri White - Contessa Entellina DOP

Ideal for making a good impression,we recommend serving it on smart, formal occasions, too.

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Alcohol content 12,5% alc/volGrapes Chardonnay and Pinot Noir.Fermentation In stainless steel and second fermentation in the bottle.Tirage date July 2010.Aging Aging on lees for 28 months.Disgorgement date November 2012.Description A brut which is characterized by great finesse and elegance, is bright straw yellow. The nose offers a fine and charming bouquet, with flowery fragrances and hints of Mediterranean scrub. The perlage is fine and persistent. Ample and clean on the palate, with surprising freshness and minerality.

Food & Wine Pleasant as an aperitif, it goes well with raw fish, especially shellfish, fried vegetarian and fish dishes. We recommend it with bruschetta with bottarga

and basil. Serve in medium-size tulip glasses, not flared, uncork at time of serving. Excellent at 6-8°C (43-46°F).

Donnafugata Brut Metodo Classico

A convivial wine perfect for celebrating. Try it in special occasions like a tender tête-à-tête, or a party with friends.

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Nature of the soil, exposure, altitude, climatic conditions and vines are the principle variables for making wines which express in an au-thentic way their belonging to a determined territory. From a profound knowledge about how those elements interact, the searching for the maximum expression of the “fruit” by limiting yields, the tasting of the grapes in a pre-harvest or the separate vinification of the single por-tions, emerge the Reds of Donnafugata.

The reds

Alcohol content 12.5-13.5 % alc/volGrapes Nero d’Avola; production of about 7.5 tons per hectare (3.0 tons an acre).Vintage 2011/2012Wine-making The grapes harvested in September are vinified in stainless steel tanks and macerated with the skins for about 8 days at a temperature of 24-26°C (75-79°F). After malolactic fermentation, the wine refines for about 2 months in tanks

and then for almost 3 months in bottles.Description Ruby red in colour, with light violet hues. On the nose, this wine gives off

a fragrance of red fruits, red and black cherries and prunes. Upon tasting, it has a fruity flavour with a pleasant spicy finale. Suited to those who do not like ‘muscly’ reds,

it has a caressing, persuasive structure. Food & Wine The perfect accompaniment to pasta with tomato sauce, grilled fish,

various kinds of cold meats and salami and mild cheeses, it is also worth trying with pizza. Fruity wine, best enjoyed slightly chilled. Excellent at 15-16°C (59-61°F).

Sherazade Red - Nero d’Avola Sicilia DOP

Ideal for an aperitif with friends or an informal dinner. Best served slightly chilled.

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Alcohol content 13-13.5% alc/vol Grapes Merlot and Cabernet Sauvignon.Production of about 6.0 tons per hectare (2.4 tons an acre). Vintage 2008/2009Wine-making The Merlot is harvested in the final week of August, and Cabernet

Sauvignon the first week of September. The grapes are vinified in stainless steel with maceration on the skins for about 11-13 days at a temperature of 28° C (82,5°F). After

malolactic fermentation wine matures partially in second passage French oak barriques and partially in tonneaux for about a year and then in the bottle for another two years.

Description A Bordeaux blend valorizing the great “fruit potential” of Merlot and the “structure” of Cabernet Sauvignon. Wine ruby colored; the scents are balsamic with

hints of violets and sweet tobacco. A wine of good body and silky tannins which reveals pleasantly caressing and fruity (sour cherry) sensations in the mouth. Persistent finish.

Food & Wine It works best with roast or braised red meats; kid and lamb, porcini mushrooms, rabbit and meatloaf. Excellent at 16-18°C (61-64°F).

Angheli Red - Merlot and Cabernet Sauvignon Sicilia IGP

Ideal companion for a mixed grill, stag night or hen party, or dinner with friends in a mountain chalet.

Alcohol content 13.5% alc/volGrapes Nero d’Avola (the primary grape) along with Cabernet Sauvignon, Merlot, Syrah and a small percentage of other grapes. Production of about 8.5 tons per hectare (3.4 tons an acre).Vintage 2010/2011 Wine-making The grapes are vinified in stainless steel vats with maceration on

the skins for about 10 days at a temperature of 26-30°C (79-86°F). After malolactic fermentation, the wine fines for about nine months in cement tanks and then for almost

3 months in the bottle.Description The ruby-red colour is enhanced with lively garnet reflections.

The wine displays intense aromas of red fruits (cherry and cranberry) and notes of liquorice. Its balanced structure and soft tannins make it pleasant to enjoy throughout

a meal and easy to pair with a wide range of food.Food & Wine Serve with pasta dishes, meat sauces, elaborate baked pasta dishes

and red meats. Try the wine with lightly cooked fresh tuna. Excellent at 16-18°C (61-64°F).

Sedàra Red - Sicilia IGP

A great everyday wine, recommended for convivial occasions,like a party with friends or a barbecue.

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Alcohol content 13.5% alc/volGrapes Nero d’Avola and a small percentage of other varieties. Production of about 4 tons (1.6 tons an acre).Vintage 2007Wine-making Harvested in September, the grapes are vinified in stainless steel vats and macerated with their skins for about 12 days at a temperature of 26-30°C

(79-86°F). After malolactic fermentation, the wine ages in mostly new French oak barrels for a period of 15-16 months and then in bottle for about 30 months.

Description Elegant and complex, it is of an intense ruby red color; the nose opens to ripe cherries and mulberries merging with delicate hints of eucalyptus;

the taste is round, with a structured and caressing tannin; very persistent. A wine with exceptional structure and remarkable personality.

Food & Wine Pair with elaborate dishes of red meat, pork, lamb. Also try it with tasty dishes of fish, baked or stewed, and medium aged cheeses. Excellent at 18°C (64°F).

Mille e una Notte Red - Contessa Entellina DOC

An ideal gift for your wine lover friends. We recommend Mille e una Notte as protagonist of an elegant dinner and for your most special and important moments.

Alcohol content 13% alc/volGrapes Cabernet Sauvignon and Nero d’Avola; Tannat and other varieties finalize the blend. Production of about 5.0 tons per hectare (3.4 tons an acre).Vintage 2008Wine-making The grapes are macerated in stainless steel on the skins for about

12 days at a temperature of 26-30°C (79 -86°F). After malolactic fermentation, the wine ages for about 14 months in new and old French oak barriques and tonneaux

and then fined in the bottle for about 24 months.Description Cabernet Sauvignon brings great elegance and longevity,

thanks to firm and velvety tannins. Nero d’Avola maintains its importance and stands out with fruity (cherry and sour cherry) and spicy notes. Tannat enhances the fruity

component while adding a great polyphenolic structure rich in tannins: a variety ideal for long-ageing wines.

Food & Wine Serve with grilled or oven-baked red meats, goat, game and aged cheeses Also try with porcini mushrooms. Excellent at 18°C (61-64°F).

Tancredi Red - Sicilia IGP

Tancredi is the perfect partner while reading a book or listening to music. We also recommend it for business lunches.

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The naturally sweet wines and Zibibbo

The success of the Naturally Sweet Wines is without a doubt due to their pleasantness, the moderate alcoholic content and the versatility when matching with food or in special occasions. The Ben Ryé produced on Pan-telleria, the volcanic island in the heart of the Mediterra-nean sea, is the result of an extreme viticulture made of terraces and vines trained in a low bush-form. From the profound knowledge of the territory and the diverse cha-racteristics of the vineyards in the 11 different districts, emerge various Zibibbo grapes: fresh, slightly overripe or for drying in the sun and the wind.

The Zibibbo (Muscat of Alexandria) arrived from the North African coast to Pantelleria and got its name from zibibb, an Arabic word which means dried grape. The arid and windy climate of the island constitutes an ideal con-dition for the concentration of sugars and unique aromas.

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Alcohol content 11.5-12.5% alc/volGrapes Zibibbo (Muscat of Alexandria). Production of about 4.0 tons per hectare (1.62 tons an acre). Vintage 2011

Wine-making The grapes are harvested during the first ten days of September when they are very mature - this is clear from their unmistakable golden colour. The grapes

are soft-pressed and fermented in stainless steel vats at controlled temperatures. The wine is released after aging in bottles for at least 4 months.

Description An elegant expression of the Zibibbo variety, this wine offers a clean and fresh bouquet with scents of melon, orange peel, rose and honey. The lively flavours balance the

natural sweetness and moderate alcohol perfectly, producing a harmonious wine that fully reflects the character of the terroir it originates from.

Food & Wine The wine is perfect with savoury cheeses, white fruit pies, fruit salads and baked desserts with lemon peel. Try it with bottarga (cured tuna roe) and smoked,

not marinated, fish. Goat’s cheese. Best at 10-12°C (50-54°F).

Kabir Naturally Sweet White - Moscato di Pantelleria DOP

Pleasant wine with a low grade of alcohol, this is a perfect dessert wine for a party amongst friends. Can also be savoured as an unusual aperitif on a terrace in summer.

Alcohol content 14,5% alc/volGrapes Zibibbo (Muscat of Alexandria). About 4.0 tons per hectare (1.6 tons an acre). Vintage 2010Wine-making Harvesting take place in different areas with different times of ripening. In 2010, the harvest started on August 18th by picking the grapes destined to dry natu-

rally in the sun and wind for 20-30 days. In September, the less precocious vineyards were harvested. During fermentation, the dried grapes, de-stemmed by hand, are added in sev-

eral batches to the fresh must. During maceration, the dried grapes release their extraordi-nary legacy of sweetness, freshness and a very distinct aroma. The wine then ages in stainless

steel for 7 months and at least 12 months in bottle before being released to the market Description The color is bright golden with amber glints; to the nose it shows notes of apricot,

peach, fig, candied citrus and Mediterranean maquis. In the mouth its sweetness is perfectly balanced by freshness and minerality. Very long aromatic persistence. A wine of great complexity,

harmony and elegance, iconic of the heroic viticulture of Pantelleria. Food & Wine Pair with blue or aged cheeses, with sweet ricotta cheese desserts. Try it also with

chocolate, gianduja. Excellent at 14°C (57°F).

Ben Ryé Naturally sweet white - Passito di Pantelleria DOP

An extraordinary meditation wine, it’s the ideal companion while reading or listening to music. We recommend it as a sweet ending to a formal dinner as well as a romantic date.

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Type Grappa aged in small oak barrels Alcohol content 42% vol.Pomace From Zibibbo grapes used to produce Ben Ryé on the island of Pantelleria.Distillation The Zibibbo pomace is distilled in alembic stills using the discontinuous bain-marie method.Description After a long ageing period in small barrels, the grappa has an antique gold hue and is extremely clear; it is distinctly but not excessively sweet on the palate. The bouquet initially delivers typical citrus notes, followed by a superb aromatic array of fresh and candied fruit (citron, peach, apricot and exotic fruit) blended with a subtle aroma of vanilla.Serving Suggestions the perfect accompaniment to fruit, plain pastries and biscuits; try it with mature and strong cheeses, sipping slowly.Best served In small tulip glasses with flared rims at 12-16°C.

Type Grappa aged in small oak barrels Alcohol content 42% vol.Pomace From top quality red grapes used to produce Mille e una Notte.Distillation The pomace, packed with its distinctive characteristics, is distilled in alembic stills using the discontinuous bain-marie method.Description Deep golden hue; the aroma is instantly pleasant and appealing; soft on the palate with an aristocratic, persuasive personality. The ageing in barriques has given the grappa an extraordinarily wide array of aromas, revealing notes of dried, toasted, cooked fruit as well as fruit in syrup and even ripe morello cherries, which alternate with notes of honey and vanilla.Serving Suggestions at the end of a meal, it compliments chocolate desserts and toasted fruit in general. Best served In small tulip glasses with flared rims at 12-16°C.

Grappa Ben Ryé

Grappa Mille e una Notte

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MilleanniOlives have been cultivated on Sicily for centuries. In the countryside their robust, twisted, centuries-old trunks, still in production, stand out among the younger olives. It was here that Milleanni was created, among scents and timeless aromas, while the breezes played among the leafy fronds of the new feminine figure of Donnafugata. A woman-olive symbol of serenity and well-being.

Type Olio extra vergine di oliva.Production area Belìce Valley, in the heart of Western Sicily. Cultivar Nocellara del Belìce, Biancolilla, Cerasuola.Harvesting method Manual for stripping and mechanical with stripping and use of nets. Extraction Milling within 24 hours of the harvest, continuous cold extraction.Colour Green with golden reflections when mature.Aroma Relatively intense fruity aroma with agreeable notes of green olives and citrus shadings, enlivened with vegetal scents of herbs, tomatoes and card.Flavour The entrance is sweet with a lightly piquant touch and a pleasant perception of bitterness. Sapid, with good density and persistence. Harmonious, fresh and pleasantly grassy. The aftertaste features notes of almonds, pine nuts and citrus. Serving A versatile oil that excels when used raw to baste even delicate dishes of meat and fish as well as preparations of vegetables.Size L 0,50

MilleanniOlio Extra Vergine di Oliva

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Vineyards and Cellars Contessa Entellina - Scorrimento Veloce SS 624 Palermo-Sciacca 60 km Pantelleria - Khamma fuori

Historic cellars Via S. Lipari, 18 - 91025 Marsala - Sicily - Italy Tel. +39 0923 724 206 - info@donnafugata.it

Foreign Sales tel +39 0923 724 277 info.export@donnafugata.it Export Marketing tel +39 0923 724 296/244 marketing.assistant@donnafugata.it Wine Tourism tel +39 0923 724 245/263 enoturismo@donnafugata.it Fax Administration tel +39 0923 721 130 Fax Export department tel +39 0923 724 299 Fax Marketing and Winetourism tel +39 0923 722 042

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