PRESS RELEASE If producing wine is an art, so is telling its story. A universal language that recounts wine and Sicily through an extraordinarily identifying fantastic and feminine language. From the original sketches to the animated video wine tales. Donnafugata, since the early ’90s, has innovated communication by introducing on its labels female figures, Sicily and its colours, through the…
Wednesday 19th June In collaboration with Meridiana Wine Estate, The Medina Restaurant will be hosting a one-time exclusive wine pairing dinner for all the wine lovers and wine connoisseurs. For more information kindly send us an e-mail on [email protected] or message us on Facebook for more info. +356 21 450 560 [email protected] www.medinarestaurantmalta.com
Originally published in Taste&Flair September 2018 The village of Sancerre, overlooking the Loire river, has a population of less than 2,000. Yet the wines produced from the 16.27 km2 area of Sancerre are known worldwide. The two grape varietals that are grown there are Sauvignon Blanc and Pinot Noir, yet when you ask for a Sancerre you are getting a…
Originally published in Taste & Flair June 2013 Michael Diacono visited Marsala as a guest of Donnafugata, which has a winery there, and has worked on recipes for the food shown here, which was prepared by chief Nino Chirco of the well- known Ristorante i Bucanieri. Red Mullet Arancini 500g Arborio rice 1 large onion, peeled and very finely chopped…
Originally published in Taste & Flair June 2013 Tancredi– RED SICILIA IGP This is an elegant and full-bodied red, with a bouquet that settles on notes of cocoa, black- currant and berries, with a hint of mint. It’s just the right sort of wine for business lunches or dinners. Its broad and enveloping structure pairs well with strong red meats,…
Originally published in Taste & Flair June 2013 CHIARANDA – WHITE CONTESSA ENTELLINA CHARDONNAY DOP This is made from chardonnay grapes grown at Donnafugata’s Contessa Entellina estate in the countryside about an hour away from Marsala. They are harvested at night in late August. The must, obtained by soft pressing, is fermented at controlled temperatures and matured ‘sur lies’ for…
Following his dream of devising the best rum in the world, in 1929, a young Julián Barceló from Spain arrived in Santo Domingo and founded Barceló & Co. Soon he began producing one of his first rums and selling it throughout the country. In 1950, Ron Barceló launched the white and gold rums, Barceló Blanco and Dorado, which were an…
Originally published in Taste December 2009 DAPHNE CARUANA GALIZIA visits the island of Pantelleria for the September harvest of zibbibio grapes and the first steps in the production of Donnafugata’s celebrated passito di Pantelleria – Ben Ryé and Kabir It’s 40C and the September scirocco which is fouling tempers back home is doing its worst in Pantelleria, which looks on…
