| History |
The label is the face of a woman, as mysterious and elusive as the civilisation of the Elymians, an ancient people of western Sicily who founded Entella, in the area where Donnafugata's vineyards are today. Anthìlia is the name given in Roman times to the town of Entella atop the fortress of the same name. Anthìlia today is the name of a wine that is identified with the ancient territory from which it originates. It is the first wine to have been conceived at Donnafugata and still remains in the hearts of many admirers. |
| Origin |
South-western Sicily, Contessa Entellina estate and surrounding areas |
| Climate |
Mild winters; dry and windy summers with large temperature ranges between day and night. Altitude: 200-400 m. a.s.l. |
| Soil composition |
Loamy-clayey soils with sub-alkaline reaction (pH from 7.5 to 7.9) rich in nutrients (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%). |
| Cultivation system |
Breeding in counter-espalier system with spurred cordon pruning. |
| Harvest |
The international varieties were harvested in August; the native varieties - including Lucido (Catarratto), which is prevalent in the blend - were harvested from the end of August onwards; harvesting was completed around mid-September. |
| Vinification |
Fermentation in steel at a temperature of 14-16 °C. |
| Ageing |
In tank for two months and then at least two months in bottle before release. |
| Pairing |
Perfect with various hors d'oeuvres, with raw and fried fish, and vegetable flans; also try it with fresh cheese and white meats. |
| On offer |
Price Donnafugata Anthilia 2023 € 10.34
ex VAT
|