Winery tasting in Marsala and Mothia lagoon tour
An experience to taste the excellent Sicilian wines now famous in the world with combinations of typical local products to enhance the flavor, all within historic cell...
Profile
Structure
Drinking window
Best 1 to 4 years from vintage.
vintage1 yrs4 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: white flowers, peach, apricot, Muscat-like aromatics
Palate: stone fruit, floral sweetness, fresh acidity, aromatic length
Lighea blends Zibibbo's heady Muscat-like perfume with native white grapes in a delicately off-dry aromatic style: floral, peachy, with balancing acidity that keeps it from cloying.
What it pairs with
- Salmone in crosta con erbe The wine's aromatic floral sweetness complements herb-crusted salmon delicately.More wines for salmon →
- Vietnamese-style prawn rolls The off-dry aromatic style is unusually suited to lighter Asian preparations.More wines for prawns and shrimp →
- Fruit and soft cheese platter The hint of sweetness and floral character bridges fresh fruit and soft ripened cheese.More wines for cheese →
How to serve Donnafugata Lighea
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Salmone in crosta con erbe, Vietnamese-style prawn rolls, Fruit and soft cheese platter. Match the wine's structure to the dish's fat and salt.
History
Lighea was created by Donnafugata in 1992 to explore the aromatic potential of Zibibbo (Moscato d'Alessandria), blending it with native whites for balance. Named for a water nymph from a Tomasi di Lampedusa story, the wine has a distinct island identity.
- 1992First Lighea produced as Donnafugata's aromatic off-dry white
Facts
- Producer
- Donnafugata · visiting guide
- Grapes
- Zibibbo, Catarratto, Grecanico
- Classification
- Sicilia DOC
- Oak
- Stainless steel only
- ABV
- 13.0%
- Price
- EUR 14-20 at retail
- Drinking window
- 1-4 from vintage
- First vintage
- 1992
Frequently asked about Donnafugata Lighea
What does Donnafugata Lighea taste like?
On the nose, white flowers, peach, apricot, Muscat-like aromatics. On the palate, stone fruit, floral sweetness, fresh acidity, aromatic length. Structurally medium-bodied, low tannins, high acidity with a aromatic and fresh finish. Lighea blends Zibibbo's heady Muscat-like perfume with native white grapes in a delicately off-dry aromatic style: floral, peachy, with balancing acidity that keeps it from cloying.
When should I drink Donnafugata Lighea?
Drink 1-4 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Donnafugata Lighea?
Salmone in crosta con erbe is the canonical pairing. Other strong matches include Vietnamese-style prawn rolls and Fruit and soft cheese platter. The wine's aromatic floral sweetness complements herb-crusted salmon delicately.
What grapes are in Donnafugata Lighea?
The blend is Zibibbo, Catarratto, Grecanico. The wine is classified as Sicilia DOC.
Tags
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