| 历史 |
Vigna di Gabri is not a fictitious name, because the wine bears the name of Gabriella Anca Rallo - founder of Donnafugata together with her husband Giacomo - who originally wanted it because she believed in the enveloping fragrance of Ansonica. Stefano Vitale's illustration gave life to a signature label that tells of the bond between Gabri and her cru. |
| Location |
South-western Sicily, Contessa Entellina estate and surrounding areas, vineyard named 'Vigna di Gabri' |
| 气候 |
Mild winters; dry and windy summers with large temperature ranges between day and night. Altitude: 200-300 m. a.s.l. |
| 土地的组成 |
Loamy-clayey soils with sub-alkaline reaction (pH 7.5 to 7.9) rich in nutrients (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%. |
| 系统 |
Espalier with spurred cordon pruning. |
| 收成 |
The Chardonnay, Sauvignon Blanc and Viognier grapes were harvested in the first ten days of August; the Ansonica and Lucido (Catarratto) grapes were picked in the first ten days of September. |
| 酿造 |
Fermentation took place in steel at a temperature of 15-16 °C. |
| 陈年 |
This was followed by ageing for 6 months (85% in vats and 15% on the noble dregs in second-passage French oak barriques). Vigna di Gabri is then refined for at least 3 months in the bottle before being marketed. |
| 匹配 |
First courses of seafood cuisine, flans and baked fish. Also very good with delicate meats such as escalopes in white wine. |