Donnafugata Contrada Marchesa Etna Rosso DOC
€ 64,50 INC. VAT
Donnafugata Ben Rye Passito di Pantelleria DOC
€ 68,00 INC. VAT
€ 30,00 INC. VAT
Straw yellow in color; the nose presents a refined bouquet with fragrant citrus scents of lemon zest and mineral notes fruit (pineapple) and Mediterranean herbs. Isolano, a white of enveloping elegance, offers great persistence and extraordinary volcanic minerality on the palate.
24 in stock
| Vintage | 2022 |
|---|---|
| Begin consume | 2025 |
| End Consume | 2032 |
| Size | 750ml |
| Color | White |
| Variety | Carricante |
| Closure | Cork |
| Alcohol % vol. | 12 – 13% |
| Category | Dry |
| Producer | Donnafugata |
| Designation | Unknown |
| Vineyard | North side of Etna |
| Country | Italy |
| Region | Sicily |
| Sub-Region | Etna |
| Appellation | Sicily DOC |
| Typification | Regular |
| SKU | 5364117 |
| Categories | Regular, White Wine |
The 2024 Bianco Secco is a model of purity with its bouquet of dusty florals, cracked slate, lime zest and green melon. It opens with a balanced inner sweetness offset by a sour citrus tinge as tart green apple enhances its tension. A salty flourish punctuates the experience as hints of young kiwi mix with apricot through the long and wonderfully fresh finish. This is a refined and captivating vintage of Bianco Secco, a wine that continues to punch well above its class.
From the uppermost of Hühnerberg’s three broad terraces, this one-star Spätlese leads delightfully with ripe white peach and mirabelle garlanded in diverse flowers, including the orange blossoms that Müllen considers typical of wines from that terrace. The delicate, tender, polished midpalate adds a hint of raw almond, leading to a lusciously lingering finish admirably transparent to shimmering wet stone as well as mouthwateringly mingled with mineral salts. Here’s one Müllen 2018 that I don’t have any worries about recommending for extended cellaring. Amusingly, he says it is one of several wines that he wanted to go dry – but I’m happy that it had other ideas. The situation was actually unusual, as Müllen related: “By late February or early March it seemed that this just didn’t want to ferment any further. But I thought, maybe if I just give it some time… So it lay nearly five months on the lees, naturally without SO2, but it never budged. And when I detected a slight hint of oxidation in the wine as sampled from the top of the cask, I knew which way its full contents were headed and that it was time to bottle.” Why award this wine just a single star? I can only conclude that Müllen doesn’t quite share my high opinion of it.
