| Now being distributed are the new vintages of Donnafugata’s standard-bearer wines, Chiarandà 2003 and Ben Ryé 2004, which confirm their worth and have some new features under the organoleptic point of view.
Chiarandà 2003: the must obtained by gently pressing the grapes (50% Ansonica and 50% Chardonnay) was fermented at controlled temperatures and matured for six months on its yeasts, 70% of it in barrique, 30% in steel tanks. This further enhanced the wine’s fruit and elegance. Chiarandà’s complexity has also increased due to the use of French barriques of different capacities.
The Ben Ryé, highly popular for its alcohol-sugars-acid balance, will be memorable in the 2004 vintage for the aromatic finesse obtained from rainier weather than the island’s average and unusually mild summer temperatures.
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