Nero d'Avola Sicilia "Sherazade" DOC Donnafugata

The production of Donnafugata Sherazade is based on the vinification of 100% Nero d'Avola grapes. The grapes are bred as usual using the method of the espalier and together with the pruning technique leads to an annual production of about 75 quintals per hectare. The vinification process begins with the harvest of the grapes in September. The grapes are vinified in steel, with maceration on the skins for about 8 days, at a temperature of 24-26ºC. The malolactic fermentation is allowed to take place naturally, and in the final the wine ages about 2 months in the tank and then in the bottle for at least 3 months. It is produced in the winery located in the heart of Western Sicily where the vineyards are an integral part of the landscape, Donnafugata cultivates in 10 different districts a plurality of almost all native vines. An agronomic choice that aims to enhance the peculiarities of different agronomic fields such as soil, altitude and exposure, as well as the different varieties to produce complex wines and rich in personality. The combination of these elements produces a red wine, Nero d'Avola’s Sherazade DOC. Perfect summer wine, suitable for an informal dinner with friends, or for an aperitif on a sailing boat at sunset.

Characteristics of Sherazade DOC

Sherazade has a ruby red color with violet reflections, the nose feels red fruit, cherry, black cherry and plum. The taste gives a full fruit, dry, and a pleasant spicy finish. This magnificent and precious red wine is fresh and fruity, with caressing tannins. In the pleasant bouquet stand out currant, black cherry and small berries, which are combined with balsamic and mineral notes. Suitable for those who do not like red "muscled", it has a caressing and persuasive light and fresh at the same time.

Serving suggestions with this red wine of Donnafugata

As an excellent pairing it is suitable to accompany pasta dishes with tomato sauce, grilled fish, cold cuts and cheeses. It should also be associated with pizza. The recipes of the local tradition see it combined with pasta alla norma with tomato sauce, fried eggplant and grated aged cheese. Or with the eggplant pie. It should be served in medium-sized glasses, like the Ballon. It can be uncorked at the moment and the serving temperature must be between 14-16°C so as to fully appreciate the floral notes.