In the glass
Aroma: white peach, pear, acacia, mineral herb
Palate: round stone fruit, citrus, herbal, medium-long mineral finish
Vigna di Gabri is Donnafugata's premium Contessa Entellina white: a blend of native Sicilian whites with Chardonnay, showing greater textural complexity than Anthilia with a more persistent mineral finish.
What it pairs with
-
Pasta con gamberi e zucchine
Round stone fruit and mineral acidity are an ideal match for prawn and courgette pasta. -
Grilled spigola (sea bass)
Mineral depth and stone-fruit texture complement the clean flavour of whole grilled sea bass. -
Burrata with artichokes
Herbal mineral notes in the wine bridge the creaminess of burrata and the nuttiness of artichoke.
How to serve Donnafugata Vigna di Gabri
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. Pasta con gamberi e zucchine, Grilled spigola (sea bass), Burrata with artichokes. Match the wine's structure to the dish's fat and salt.
History
Vigna di Gabri was named for Gabriella Anca Rallo, wife of Giacomo Rallo and co-founder of Donnafugata. It represents the premium white cuvee from the Contessa Entellina estate, using the best parcels of native whites blended with Chardonnay for added structure.
- 1992 — First Vigna di Gabri; named for Gabriella Anca Rallo of the founding family
Facts
- Producer
- Donnafugata
- Grapes
- Inzolia, Catarratto, Grecanico, Chardonnay
- Classification
- Contessa Entellina DOC
- Oak
- Aged partially on fine lees in stainless steel
- ABV
- 13.0%
- Price
- EUR 16-24 at retail
- Drinking window
- 2-6 from vintage
- First vintage
- 1992
Frequently asked about Donnafugata Vigna di Gabri
What does Donnafugata Vigna di Gabri taste like?
On the nose, white peach, pear, acacia, mineral herb. On the palate, round stone fruit, citrus, herbal, medium-long mineral finish. Structurally medium-bodied, low tannins, high acidity with a mineral, persistent finish. Vigna di Gabri is Donnafugata's premium Contessa Entellina white: a blend of native Sicilian whites with Chardonnay, showing greater textural complexity than Anthilia with a more persistent mineral finish.
When should I drink Donnafugata Vigna di Gabri?
Drink 2-6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Donnafugata Vigna di Gabri?
Pasta con gamberi e zucchine is the canonical pairing. Other strong matches include Grilled spigola (sea bass) and Burrata with artichokes. Round stone fruit and mineral acidity are an ideal match for prawn and courgette pasta.
What grapes are in Donnafugata Vigna di Gabri?
The blend is Inzolia, Catarratto, Grecanico, Chardonnay. The wine is classified as Contessa Entellina DOC.