Angheli Sicilia Donnafugata
The Sicilian red wine Angheli by Donnafugata is a red wine of great class, produced with grapes of Merlot and Cabernet Sauvignon of Sicily, grape varieties that are distinguished by the IGP certification, which identifies the Typical Geographical Indication. The cultivation of the vines takes place with the system of the espalier and the pruning technique is spurred cordon. The characteristics of the soil instead see a medium clay dough. For the vinification, the harvest of Merlot takes place in the last decade of August, that of Cabernet Sauvignon instead in the second decade of September. This allows to obtain from the grapes an optimal and balanced degree of ripeness. The grapes are vinified in steel barrels, with maceration on the skins for about 12 days, at a temperature of 28ºC. Malolactic fermentation carried out naturally and without the addition of yeast, the wine is transferred for aging in barriques and second-pass French oak tonneaux for about a year. Finally, the wine is aged in bottle for at least 24 months.
Angheli Sicilia's features
The red wine Angheli of the winery Donnafugata, is ruby red. It is elegant, of medium structure and with velvety tannins, it has a pleasing crispness. It is characterized by a broad bouquet, balsamic notes of violet and sweet tobacco. A wine of personality and elegance, with good structure and silky tannins that caress the palate with soft and fruity sensations, stands out above all the black cherry.
Serving suggestions with this red wine from Cantina Donnafugata
The combinations that go perfectly with Donnafugata’s Angheli are the great dishes of roasted or braised red meat, game, game and cheeses, especially those of medium-long maturation. The local culinary tradition combines it with roast deer leg, or roast ibex leg with stewed red wine cabbage. Even the stuffed pigeon fits perfectly. It should be served in large and potbellied glasses of Ballon or burgundy type, it can be uncorked at the moment, but it is preferable to decant, even two hours to oxygenate well the wine that will begin to release the refined aromas of red fruit. The ideal temperature for the service is between 16°-18°C.