Donnafugata

The four wines resulting from the collaboration between Dolce & Gabbana and Donnafugata show attention to detail and unconditional love for Sicily. They are the perfect expression of two top companies "Made in Italy". They represent the aesthetic fusion of craftsmanship, creativity and Sicilian passion. Together, they have created a unique collection of wines and packaging that emotionally capture Sicilian culture and lifestyle and express a clear commitment to the beauty and tradition of Sicily.

The four wines resulting from the collaboration between Dolce & Gabbana and Donnafugata demonstrate an eye for detail and an unconditional love for Sicily. They are the perfect expression of two leading "Made in Italy" companies. They represent the aesthetic fusion of craftsmanship, creativity and Sicilian passion. Together, they have created a unique collection of wines and packaging that emotionally captures Sicilian culture and way of life, whilst expressing a clear commitment to Sicily's beauty and tradition. 

Chiarandà is Donnafugata's great white solitaire, a Sicilian Chardonnay with an unmistakable format and clear terroir profile. The grapes come from selected plots around Contessa Entellina, at an altitude of around 350 to 400 metres. The Mediterranean climate is characterised by hot days and cool nights, while the clay and limestone soils offer the best conditions for ripeness with structure. The grapes are harvested exclusively by hand, selectively and early in the morning. One part of the wine is matured in stainless steel tanks, the other in French oak, where malolactic fermentation also takes place. The assemblage is followed by extended bottle ageing of at least two years – careful ageing with a view to longevity.

Sicilian Metodo Classico, which approaches the style of the great sparkling wines of Europe – and yet never denies its Mediterranean identity - that was the plan. Donnafugata's Millesimato is made from Pinot Nero and Chardonnay, which grow at an altitude of around 470 metres in the hills of Contessa Entellina. Calcareous, well-aerated soils and strong day-night fluctuations ensure aromatic depth, freshness and ripening potential. The grapes are harvested early and selectively in order to preserve the necessary acidity structure. After gentle pressing, the first fermentation takes place in steel tanks, followed by the second in the bottle for 36 months on the lees – a phase that gives it complexity, density and structure.

A Sicilian sparkling wine with grandeur – refined composition, classically vinified and with a clear identity of origin. The Metodo Classico Millesimato Rosé comes from the high-altitude vineyards around Contessa Entellina at an altitude of around 470 metres. The vines – pinot Nero and Nerello Mascalese – are rooted here in calcareous, well-drained soils under the Mediterranean sun, accompanied by cool nights that ensure freshness and aromatic complexity. The grapes are harvest manually, followed by gentle whole-cluster pressing. The first fermentation takes place at a controlled temperature in stainless steel tanks, the second in the bottle using the classic method: 36 months on the fine lees, which gives it depth, mousseux and structure.

Ben Ryé – Donnafugata's great, naturally sweet and world-famous white wine. The grape harvest begins in mid-August, and the grapes are left to dry naturally for 20 to 30 days. In September, the later-ripening grapes are harvested and processed whilst still fresh. The hand-picked, raisin-like berries are added to the must in several stages during fermentation. Pale orange-yellow in colour. Overwhelming aromas of apricot, peach and orange peel. On the palate, creamy notes of passion fruit and peach with impressive elegance and length. For us, one of Italy's finest sweet wines every year! SUPERIORE.DE

Alongside Fragore, Etna-Cru Donnafugata, named after the Contrada Marchesa vineyard of the same name, is Donnafugata's second top wine from the volcano. Its label is adorned with a volcano goddess decorated with flowers and fruit, next to which is the medieval village of Castiglione di Sicilia. The Nerello vines grow on a lava soil rich in minerals, and the location to the north of the volcano ensures temperate summers with strong temperature fluctuations between day and night.

Fragore by Donnafugata from the Etna region of Montelaguardia in Randazzo joins the collection of iconic wines Mille e una Notte and Ben Ryè. With only 15,000 bottles, Donnafugata has produced a limited edition treasure. Fragore means thunder in Italian and refers to the volcanic thunder of Mount Etna, Europe's highest and most active volcano. Grapes of the autochthonous Nerello Mascalese grape variety from selected vineyards were used.

The four wines resulting from the collaboration between Dolce & Gabbana and Donnafugata show attention to detail and unconditional love for Sicily. They are the perfect expression of two top companies "Made in Italy". They represent the aesthetic fusion of craftsmanship, creativity and Sicilian passion. Together, they have created a unique collection of wines and packaging that emotionally capture Sicilian culture and lifestyle and express a clear commitment to the beauty and tradition of Sicily.

Five years of patience for a moment in a glass. When Donnafugata and Dolce&Gabbana decided to crown their Sicilian congeniality with a sparkling wine in 2019, they knew that a Metodo Classico of this calibre needed time. The grapes – exclusively Nerello Mascalese from the slopes of Mount Etna – were harvested in the autumn, when nobody could have guessed how long the journey would take. 36 months on the lees, another two years of waiting. Release in spring 2025.

Five years of patience for a moment in a glass. When Donnafugata and Dolce&Gabbana decided to crown their Sicilian congeniality with a sparkling wine in 2019, they knew that a Metodo Classico of this calibre needed time. The grapes – exclusively Nerello Mascalese from the slopes of Mount Etna – were harvested in the autumn, when nobody could have guessed how long the journey would take. 36 months on the lees, another two years of waiting. Release in spring 2025.