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Structure
Drinking window
Best 6 to 18 years from vintage.
vintage6 yrs18 yrs20 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 in the header is our own.
In the glass
Aroma: black cherry, blackcurrant, spice, dark chocolate
Palate: dense dark fruit, cedar, firm tannin, mineral depth
Donnafugata's flagship red, Mille e Una Notte blends Nero d'Avola with Petit Verdot and Syrah from the Contessa Entellina estate: concentrated, structured and age-worthy with exceptional depth.
What it pairs with
-
Slow-roasted leg of lamb with aromatic herbs
Firm tannin and dark fruit concentration match the richness of a whole roasted lamb. -
Wild boar stew with mushrooms
Dense dark chocolate notes and mineral depth complement earthy game and mushroom. -
Aged Ragusano DOP cheese
The island's greatest aged cheese finds a worthy partner in the island's most celebrated red.
How to serve Donnafugata Mille e Una Notte
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Slow-roasted leg of lamb with aromatic herbs, Wild boar stew with mushrooms, Aged Ragusano DOP cheese. Match the wine's structure to the dish's fat and salt.
History
Donnafugata created Mille e Una Notte in 1997 as their prestige red from the Contessa Entellina estate in the Sicilian hinterland. The name references the Arabian Nights and evokes Sicily's Arab heritage; the wine is now the standard-bearer for Sicilian reds in international fine-wine circles.
- 1997: First Mille e Una Notte produced from Contessa Entellina estate
Facts
- Producer
- Donnafugata · visiting guide
- Grapes
- Nero d'Avola, Petit Verdot, Syrah
- Classification
- Contessa Entellina DOC
- Oak
- Aged in small French oak barriques, 14-16 months
- ABV
- 14.5%
- Price
- EUR 45-65 at retail
- Drinking window
- 6-18 from vintage
- First vintage
- 1997
Frequently asked about Donnafugata Mille e Una Notte
What does Donnafugata Mille e Una Notte taste like?
On the nose, black cherry, blackcurrant, spice, dark chocolate. On the palate, dense dark fruit, cedar, firm tannin, mineral depth. Structurally full-bodied, firm tannins, medium acidity with a very long, complex finish. Donnafugata's flagship red, Mille e Una Notte blends Nero d'Avola with Petit Verdot and Syrah from the Contessa Entellina estate: concentrated, structured and age-worthy with exceptional depth.
When should I drink Donnafugata Mille e Una Notte?
Drink 6-18 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Donnafugata Mille e Una Notte?
Slow-roasted leg of lamb with aromatic herbs is the canonical pairing. Other strong matches include Wild boar stew with mushrooms and Aged Ragusano DOP cheese. Firm tannin and dark fruit concentration match the richness of a whole roasted lamb.
What grapes are in Donnafugata Mille e Una Notte?
The blend is Nero d'Avola, Petit Verdot, Syrah. The wine is classified as Contessa Entellina DOC.
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