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Researched by our team from producer and independent sources — not supplied by the seller.
A single-vineyard Etna Rosso made entirely from Nerello Mascalese grown on ancient lava-flow soils in the Montelaguardia district on Etna's northern slope, aged in French oak barriques and then extensively in bottle, yielding a wine of volcanic minerality, red fruit, and firm, wild-berry-inflected structure.
Donnafugata traces its roots to a Rallo family cellar in Marsala dating to 1851, but the modern winery was founded in 1983 by fourth-generation vintner Giacomo Rallo and his wife Gabriella Anca, who pursued a quality-focused, terroir-driven approach across western Sicily and the island of Pantelleria.
Their children José and Antonio Rallo joined the business starting in 1990 and today lead the company. The Fragore project reflects Donnafugata's more recent expansion onto Mount Etna, where it farms single-vineyard (Contrada) sites to explore the volcano's distinct terroirs alongside its longstanding estates in Contessa Entellina and Pantelleria.
Grilled lamb chops with wild herbs
The wine's firm tannin and volcanic minerality stand up to grilled lamb while its red-fruit core echoes herbal, rustic seasoning.
Pasta alla Norma (eggplant, tomato, ricotta salata) (Pasta alla Norma)
A classic Sicilian pairing where the wine's bright acidity and earthy minerality complement tomato and eggplant.
Aged pecorino with honey
Salty, aged sheep's cheese balances the wine's tannic structure, a traditional regional pairing.
Product information compiled from producer, importer and reference sources.
Donnafugata's Fragore sources Nerello Mascalese from Contrada Fragore, a discrete vineyard block on Etna's north-facing slopes at 750–850 meters elevation. The site sits on basalt-rich volcanic soils with high mineral density and excellent drainage—conditions that define the wine's signature tension between ripe fruit and austere mineral spine.
Fermentation occurs in stainless steel with indigenous yeasts, preserving varietal aromatics and terroir expression. The wine then ages 14 months in neutral French oak (no new wood), allowing the wine to develop complexity without oak overlay. Malolactic fermentation completes in barrel, softening acidity while maintaining freshness.
Fragore exemplifies the modern Etna red: high-toned, mineral-driven, and built for aging. The 2021 vintage captures cool-climate Nerello at its most precise—lifted red-fruit aromatics, volcanic stone, and a linear palate structure that rewards 5–10 years of bottle age.
Sommelier’s pick: Grilled lamb chops with rosemary and lemon · Roasted beet and goat cheese salad with walnuts · Seared tuna with soy and ginger
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