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Donnafugata Tancredi 2008

Other Red Blends from Sicily, Italy
  • RP93
13.35% ABV
  • WE92
  • WS91
  • RP92
  • TP91
  • WS91
  • JS90
  • JS92
  • RP92
  • WE91
  • RP93
  • WE91
  • RP92
  • WS90
  • RP89
  • WE91
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13.35% ABV

Winemaker Notes

The 2008 vintage of Tancredi confirms the quality and elegance acknowledged by its admirers in the Italian panorama of great red wines. Cabernet Sauvignon still 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-aging wines.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
A much firmer wine, the Cabernet Sauvignon/Nero d’Avola based 2008 Tancredi shows serious muscle in its exotic red berries, white truffles, flowers, tobacco and incense. In 2008 the Tancredi is a serious wine loaded with personality, delineation and sheer character. Dark cherries, mocha, minerals and licorice are all woven into a deeply resonant fabric of impeccable class.
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Donnafugata

Donnafugata

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Donnafugata, Sicily, Italy
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In the Italian language, Donnafugata means "fleeing woman". The story goes that in the late 19th century the Queen Maria Carolina after her flight from the court of Naples took refuge in the heart of Belice Valley in Sicily. This event inspired the image of the head of a woman, her hair tossed about by the wind and the Estate name.

Donnafugata grew out of the commitment of a family in Sicily that has always believed in the extraordinary enological potential of its land and has 150 years of experience in producing premium wines. Convinced that it is always necessary to be open to change in order to grow and improve, Giacomo Rallo and his wife, Gabriella, launched a new production project in 1983: Donnafugata. Their adventure took wing from the family’s historic cellars in Marsala and the vineyards at Contessa Entellina in the heart of western Sicily and soared as far as the island of Pantelleria.

Their children, José and Antonio, joined them and the house accelerated its march along the path of Extreme Quality: a project that focused on attention to detail, which clears the way for entrepreneurial decisions that ever more advanced objectives. As for the future, the young Gabriella and Ferdinando are already being "fully immersed" in the family’s activities.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YNG822328_2008 Item# 126084