Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Oakbarrel aged

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 above is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryVery Long, Complex finish

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.More wines for lamb →
  • Wild boar stew with mushrooms Dense dark chocolate notes and mineral depth complement earthy game and mushroom.More wines for wild boar →
  • Aged Ragusano DOP cheese The island's greatest aged cheese finds a worthy partner in the island's most celebrated red.More wines for pasta with ragù →

With cheese

Pecorino Siciliano Our pick Aged Pecorino Siciliano is salty, with heat that builds over 4 to 8 months. Full-bodied Sicilian reds, from native blends to Syrah, Cabernet and Petit Verdot, bring the concentration and tannin to stand up to it.

How to serve Donnafugata Mille e Una Notte

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1997First 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.

Tags

cellar worthy cult wine dry firm tannin full body iconic medium acid mood contemplative mood elegant nero d avola occasion cellar occasion gift occasion special old world pairs with aged cheese pairs with game pairs with red meat petit verdot price premium still red syrah

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