Mille e una notte from Donnafugata is produced from Nero d'Avola, Syrah and Petit Verdot, as well as various other varieties. The grapes are grown in the southwestern part of Sicily in mineral-clay s...
Mille e una notte from Donnafugata is produced from Nero d’Avola, Syrah and Petit Verdot, as well as various other varieties. The grapes are grown in the southwestern part of Sicily in mineral-clay soil, 200-600 meters above sea level. The grapes are harvested in September and the grapes are then fermented with their skin for 12 days at 26-30 ° C temperature. After the malolactic fermentation, the wine is transferred to mainly new, French oak barrels and is stored for 14-16 months. The wine is then bottled and stored for another 2 years before it goes on sale.
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