Sicilia Sedara LA BELLA DOC Donnafugata
| Points sommelier | 88/100 | 2025 |
| Cave | Donnafugata |
| Dénomination | Sicilia Doc |
| Millesime | 2022 |
| Cépages | Nero d'Avola, Cabernet Sauvignon, Merlot, Syrah e altre uve |
| Degré alcoolique | 13,50% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Siège de la Cave | Donnafugata Cantine Storiche - Marsala (TP) - Via Sebastiano Lipari, 18 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Saffron risotto, Gnocchi al ragù, Risotto, wild game, Caponata, Medium-aged cheeses, Grilled meat |
| Region | Sicily (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Rosso Sicilia Doc |
The Sicilian red wine Sedàra was born in the hills of Marsala, in the oldest winery of the family-run company Donnafugata. It boasts the DOC certification, Sedàra is produced with the vinification mainly of Nero d'Avola grapes, to which are then added other indigenous vines in a lower percentage. The breeding takes place with the method of the espalier and the pruning is based on the technique of spurred cordon. Overall, the average planting density is 5,000 vines per hectare and the production of about 85 quintals per hectare. The soil on which the vines are grown is mainly clay and medium-textured. The grapes are vinified in steel tanks, with maceration on the skins for about 10 days, the process takes place at a temperature of 25-28ºC. After malolactic fermentation carried out naturally, the wine is aged for about 9 months in cement tanks. It follows the aging in bottle for at least another 6 months.
Sedara DOC's features
It has a fresh red color, the nose gives a fragrant bouquet with intense hints of red fruit, including cherry, and notes floral notes of rose, strong. In the mouth we find a perfect correspondence olfactory taste, enlivened by a spicy note and a fresh acidity.
Recommended pairings with this Sicilian red wine
The Sedara di Donnafugata is perfect for every day, it is also recommended for convivial occasions, such as a party with friends or a barbecue. As ideal pairings suggest the first courses with meat sauces, elaborate baked pasta and red meats. To try on freshly seared tuna, also tuna with polenta, cannelloni with saffron pistils stuffed with fatty liver. As a typical local dish we suggest pairing with the "Farsu magru" the traditional roll of meat stuffed with eggs, ham, cheese and herbs. It should be served in medium or small burgundy glasses at a temperature of 16ºC.
