Lumera Rosato Terre Siciliane Donnafugata
Awards and honors
Lumera rosato Donnafugata Sicilia
The main characteristics of this fantastic wine of the Donnafugata winery are the freshness and the softness in the taste. It has a fruity bouquet with wild strawberry and raspberry aromas and with fine cherry and grapefruit hints. It is bright and very pleasant and it is perfect all day long. From the appetizer, to the lunch and during a convivial dinner.
It is produced with a refined blend made of Syrah, Nero d’Avola, Tannat and Pinot Nero grapes. These grapes are cultivated in the Contessa Entellina estate at 200-600 meters above the sea level. The soils are mostly clay with a sub-alkaline reaction of pH 7,5-7,9. The limestone is around 20-35% and the soils are rich of potassium, magnesium, calcium, iron and zinc. They are cultivated with the trellised method with wood poles and iron cables with the cordon spur pruning which meant to leave 6-10 gems per vine. This permits a density of 4500-6000 units per hectare. The annual profit is around 75 quintals.
There is a cold pre-fermentation in a press for 24 hours at 10°-12°C. The fermentation takes place in steel tanks under temperature control. The aging takes place in tanks and finally two months in bottle. The proof is 12,75%, the acidity is 6 grams per liter with a pH of 3,30.
Characteristics of the Lumera Donnafugata
The color of this fantastic Lumera of Donnafugata has a very bright and light pink nuance. It has a fruity bouquet with wild strawberry and raspberry aromas together with cherry and grapefruits. The taste has a remarkable fruity aromas well balanced with a pleasant sapid aroma. On the palate is round, pleasant with a soft acidity that doesn’t overpass the fresh fruit flavor.
Suggested pairings for this Lumera rosé
The rosé Lumera Donnafugata is an exceptional wine to be joined to hot and cold fish courses and with raw fish in particular the crustacean. It is very good with pasta with vegetables and with white meat lightly flavored. It is perfect with fried fish, fresh chesses and second roasted fish courses.
It has to be served at 10°-12°C if matched with hot courses. It needs a medium wide and quite tall wine glass.