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Registered in the Variety Register to distinguish it from some similar grapes in terms of color and berry size, Burson is a high-quality wine protected by Consortia that safeguard its origin and production. Boasting historical origins, its re-evaluation took place in the early decades of the twentieth century, and today it represents an indigenous product that receives acclaim from industry entrepreneurs. After harvesting, it is vinified according to tradition and aged for 24 months in tonneaux of mixed woods before completing its refinement process in the Adriatic Sea. 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A multifaceted array of notes that evolve over time and make me constantly want to discover, savor, and remember.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eVINIFICATION AND AGEING:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCareful vineyard management combined with the distinctive characteristics of this unmistakable terroir led to a beautiful harvest. The Sangiovese grapes were hand-picked and, once in the cellar, subjected to a meticulous selection. Fermentation took place in temperature-controlled stainless steel tanks, with frequent pump-overs, especially during the initial stages. The wine then underwent a long period of aging in wood, where it had the opportunity to mature, refine, and balance. 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Defined by the winery itself as its \"flagship red,\" it has distinguished itself in the Sicilian wine scene due to its consistent quality level, which has not only contributed to numerous awards but also to the valorization of a land extremely suited for wine production.\u003c\/p\u003e\u003cp\u003eThe Mille e una Notte wine was born from the dream of Giacomo and Gabriella, founders of Donnafugata, to create a \u003cstrong\u003egreat Sicilian red\u003c\/strong\u003e, with the collaboration of Giacomo Tachis, a renowned oenologist who had already conceived Italian monuments such as Sassicaia, Solaia, and Tignanello. The idea was to enhance the quintessential indigenous Sicilian grape variety, Nero d'Avola, and combine it with international varieties such as Petit Verdot and Syrah, capable of enriching the liquid with spicy and elegant nuances. 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The first Sangiovese to be aged in barriques, the first modern wine blended with non-traditional varieties, and among the first Chianti reds not to include white grapes in its blend. A milestone that continues to amaze enthusiasts worldwide year after year. Produced from a careful selection of Sangiovese (over 80%), Cabernet Sauvignon, and Cabernet Franc, after maturing in barriques for approximately 12 months, it rests in the bottle for a further year of refinement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIntense ruby red with violet reflections. The nose is mature, with notes of dark fruit and a fresh undertone in the finish; plum pulp predominates along with hints of cherry, progressing with balance towards notes of licorice and mint. On the palate, it is immediate and approachable, rich and harmonious. Excellent on the palate, thanks to its acidity and the structured softness of the tannins. The aftertaste is rich, savory, and characterized by a sweet persistence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairings: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThroughout the meal, it excels with rich meat dishes. 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A period of aging in wood gives it structure and harmony.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBright purple red, it opens on the nose with intense fruity notes of blackberry and black cherry jam, followed by spicy hints of black pepper and balsamic notes of sage and eucalyptus.\u003cbr\u003eA wine of good freshness, yet pleasantly soft and therefore very balanced, with good persistence on the finish.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eA versatile wine, perfect for various occasions, from a quick lunch to an aperitif. 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It is produced mainly with Sangiovese grapes and complementary grapes such as Malvasia Nera, Colorino, Merlot, and Cabernet Sauvignon, harvested by hand between the end of September and the beginning of October. The different varieties ferment separately in stainless steel tanks at a temperature below 30°C for 13 days, then maceration continues for 25 days with frequent pump-overs. After malolactic fermentation, the wine is placed in second and third-use barriques where it matures for 24 months, then once bottled it rests in the cellar for another 3 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003eNipozzano\u003c\/em\u003e is characterized by a ruby red color with purple reflections. The nose opens with fruity hints, notably black cherry, sour cherry, and undergrowth, enriched by floral notes of violet and fresh aromas of licorice. Spicy notes of cloves and nutmeg emerge on the finish. 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After destemming and crushing, the wine remains in contact with the skins for about 15 days and, with the end of alcoholic fermentation, it is transferred to large oak barrels for malolactic fermentation and a 12-month ageing period. Once bottled, it ages for another 12 months.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003eLa Braccesca\u003c\/em\u003e is a wine with a ruby red color. The nose expresses hints of red fruit and spices, with sweet notes of tobacco that blend on the palate with nuances of cherry and blackcurrant. 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