Donnafugata
Vittoria Frappato Bell'Assai 2024
Other years:
2023| Denomination | DOC Vittoria Frappato |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Frappato |
| Aging | 4 months in tank and at least 5 months in bottle. |
| Other years | 2023 |
Description
Bell'Assai is a maiden of character who offers the sweet Sicilian breeze the fruits of the vineyard and the scents of the countryside. She represents the spirit of those enterprising, beauty-loving families that have always animated the Vittoria area. A signature label with which Donnafugata wants to celebrate the love of beauty.
Awards
-
2024
95/100
One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1983
- Oenologist: Antonio Rallo, Antonino Santoro e Pietro Russo con la consulenza di Stefano Valla
- Bottles produced: 3.650.000
- Hectares: 488
Giacomo Rallo, is the fourth generation of a family with over 170 years of experience in producing quality wine. In 1983 he founded Donnafugata together with his wife Gabriella, considered a pioneer of feminine viticulture. Today the company is led by their children Antonio and José together with a team of people committed to excellence and to the very best representation of Made in Italy.
Donnafugata is a world full of colors and timeless values, pleasant and elegant wines with a unique style. Our trademark labels tell the colours of Sicily and the character of the wines in a distinctive and fantastic feminine style. Read more
| Name | Donnafugata Vittoria Frappato Bell'Assai 2024 |
|---|---|
| Type | Red green still |
| Denomination | Vittoria DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Frappato |
| Country | Italy |
| Region | Sicily |
| Vendor | Donnafugata |
| Origin | South-eastern Sicily, in the territory of Acate |
| Climate | The climate is warm temperate, mitigated in the summer by a breeze coming in from the sea, as well as good temperature excursions between day and night. Altitude. 120 50 m. a.s.l. |
| Soil composition | Soils tending to sandy, interspersed with a substratum of calcareous tuffs and medium-textured soils; pH 7.7, total limestone 21%. |
| Cultivation system | Breeding in counter-espalier system with spurred cordon pruning, leaving 6 to 10 buds per plant. |
| Plants per hectare | 4000-4500 |
| Yield per hectare | 70-80 q. |
| Harvest | began in early September and was completed in the third ten days of the month. |
| Fermentation temperature | 24-25 °C |
| Wine making | Fermentation took place in stainless steel with maceration on the skins for about 8-9 days at a temperature of 24-25 °C. |
| Aging | 4 months in tank and at least 5 months in bottle. |
| Total acidity | 5.5 gr/L |
| PH | 3.51 |
| Allergens | Contains sulphites |