Vigna di Gabri from Donnafugata is produced from not less than Asonica-, Catarratto-, Chardonnay, Sauvignon and Viognier grapes. The grapes grow in the southwestern part of Sicily, in the mineral-cl...
Vigna di Gabri from Donnafugata is produced from not less than Asonica-, Catarratto-, Chardonnay, Sauvignon and Viognier grapes. The grapes grow in the southwestern part of Sicily, in the mineral-clay soils of the hilly terrain, in a vineyard called Vigna di Gabri. The Chardonnay and Sauvignon grapes are harvested in mid-August, the Viognier at the end of August and the local grapes not before mid-September. The grapes are pressed immediately after harvest and is let to ferment at 15-16 °C controlled temperature. 85% of the wine is then stored in cement tanks, while the remaining 15% is aged in French oak barrels. The wine is bottled and is then stored for at least another 4 months.
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