Vigna di Gabri Donnafugata

Grapes: Ansonica 100%. Trained in the counter-espalier system and pruned in spurred cordon. Average planting density, 5,000 rootstocks per hectare (2,204 an acre), production of about 6.5 tons per hectare (2.67 tons an acre). Terrain of medium consistency. Vinification: Harvested during the first three weeks of September, the grapes are subjected to a soft pressing. The must is fermented at a controlled temperature in stainless steel and a small part, about 20%) in barriques. Following malolactic fermentation, the wine is matured in the bottle for at least four months before release onto the market. Description: An excellent expression of Ansonica, this wine spotlights the special characteristics of the variety. The intense and elegant aromas range from the fruity notes of apples and floral tones of acacia to those, more complex, of a salty or mineral (flint) cast. The flavor is structured and mouth-filling with appealing freshness and sapidity. A lingering finish on nose and palate. Food matches: Introductory seafood dishes. Fish roasted in the oven or over the coals, sauced white meats, molds and soufflés. Ideal with baccalà al pomodoro (salt cod in tomato sauce), vegetables and roasted porcini (boletus) mushrooms. Three dishes Caponatina con pomodoro. "Piscistocco" (stockfish) alla messinese. Linguine ai finferli (mushrooms). Serve: In relatively tall, tulip-shaped goblets of medium size and without bellies; uncork the wine when it is to be served; excellent at 10-12° C. (50-54° F.).