Donnafugata Sul Vulcano Etna Bianco 2017
Sul Vulcano 2017 is straw yellow color with golden reflections; on the nose it presents a refined bouquet of white flowers combined with delicate citrus and vegetable scents, followed by mineral notes of flint. On the palate it is enveloping, fresh and sapid, characterized by a marked minerality and persistence; a wine that unfolds great elegance and complexity.
Perfect with crustaceans, vegetarian first courses and porcini mushrooms.
In 1983, the experienced winegrowing couple Giacomo and Gabriella Rallo decided to invest in a new Sicilian project that they called “Donnafugata.” Their vision was to create a contemporary winegrowing operation based around three sites in western Sicily and to produce a range of international and indigenous variety wines to showcase the potential of Sicily.
Today the estate is comprised of an historic family cellar in Marsala that dates back to 1851, a 667-acre estate at Contessa Entellina planted to a diverse range of grapes, and a third cellar on the volcanic island of Pantelleria, where Donnafugata cultivates 168 acres of Zibibbo vineyards. The company employs state-of-the-art, sustainable viticulture techniques at all three estates for wines of the highest quality.
At Donnafugata, stewardship of the environment is taken as seriously as the production of wine. The winery was one of the first wineries in Italy to produce all of its electricity from solar energy, taking advantage of the bountiful Sicilian sunshine, and in 2015 the island of Pantelleria was given UNESCO certification recognizing its unique vine training method.
The name Donnafugata refers to the novel by Tomasi di Lampedusa entitled Il Gattopardo (The Leopard). A name that means “donna in fuga” (woman in flight) and refers to the story of a queen who found refuge in the part of Sicily where the company’s vineyards are located today.
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.
Carricante has grown on the slopes of Sicily’s Mt. Etna for the last thousand years. It is the dominant grape in Etna Bianco DOC blends, with Catarratto as a possible minor blending partner. The best examples come from volcanic soils at higher altitudes where a large diurnal temperature shift allows slow and steady ripening and the development of Carricante’s naturally high acidity. Somm Secret—A vine variety capable of high yields if not tended to properly, Carricante gets its name from, carica, the Italian word for “load.”