||Mild winters with little rainfall. Warm, dry, ventilated summers. Substantial differences between day and night-time temperatures. Altitude: 200-600 m. a.s.l.
||Hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.
||VSP (Vertical Shoot Positioning) training with spurred cordon pruning.
||Manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The harvest of the grapes destined for Mille e una Notte began during the first decade of September with the Nero d'Avola and Petit Verdot, followed by Syrah.
||A further selection is carried out in the cellar, thanks to a latest generation destemmer, able to discard the green and overripe berries that might still be on the clusters. Fermentation in stainless steel and maceration on the skins for 12 days at a temperature of 26 - 30° C (79 -86° F).
||13-14 months in new French oak barriques and then in the bottle for at least 20 months.
||Excellent with roast and braised meat, first courses with ragù and rack of lamb. Try it with tasty dishes of stewed fish. If served in large, big-bellied goblets it can be uncorked a few minutes before, otherwise a couple of hours earlier.
||Preis Donnafugata Mille e una Notte 2017 € 46,83