Donnafugata

Donnafugata is a Sicilian winemaker founded in 1983 by the Rallo family to champion Sicily's indigenous grape varieties. The producer operates five estates across the island—from the historic Marsala cellars where the family has made wine since 1851, through the 330-hectare property at Contessa Entellina, to vineyards in Vittoria, Pantelleria, and on Mount Etna's northern slopes. What sets Donnafugata apart is their consistent track record: Eric Guido of Vinous credits them with producing "some of Sicily's top wines, if not all of Italy's." They pioneered high-quality table wine production when the traditional Marsala market declined, and they continue to fuse Sicilian tradition with modern winemaking across all five estates.

About Donnafugata

The Rallo family's winemaking heritage runs deep. Their ancient cellars tunnel beneath Marsala, where they've worked for over 170 years. In 1983, they established Donnafugata—named after Queen Maria Carolina, who fled Naples for Sicily in the early 19th century—to elevate the island's native varieties beyond bulk wine production. The producer's philosophy centres on expression of terroir across distinct microclimates: Contessa Entellina in the western hills, the southeastern Vittoria DOC (where Frappato thrives), the volcanic island of Pantelleria with its pre-phylloxeric Moscato di Alessandria vines, and Etna's high-altitude vineyards at 730–750 metres. Donnafugata's winemaking balances local character with contemporary technique. Their white wines—such as Vigna di Gabri, which blends Ansonica with Chardonnay, Viognier, Catarratto and Sauvignon Blanc in varying proportions—showcase how Sicilian varieties adapt to modern blending. Their reds emphasise single-variety authenticity: Sherazade is pure Nero d'Avola, while Bell'Assai presents Frappato in its delicate, floral expression. For more complex wines, they craft multi-varietal blends like Mille e Una Notte, which combines Nero d'Avola, Petit Verdot and Syrah for structure and personality. Their Etna wines demonstrate careful winemaking—a portion of the white Carricante is aged in used oak to build texture, while part of the red Nerello Mascalese is kept in stainless steel to preserve freshness and intensity.

Donnafugata Wines in Our Collection

Our range covers the full spectrum of Donnafugata's production.

Food Pairing

Donnafugata's reds suit Sicilian and Mediterranean cooking. Sherazade and Mille e Una Notte match grilled lamb, pasta with ragù, and aged cheeses. The lighter Frappato Bell'Assai pairs with seafood pasta, brined anchovies, and tomato-based dishes. Floramundi Cerasuolo works with risotto, lighter meat stews, and roasted vegetables. Etna whites cut through seafood risotto and shellfish. Ben Ryé Passito complements almond biscuits, honey desserts, and blue cheese.

Why did Donnafugata shift from Marsala to table wines?

Traditional Marsala sales declined in recent decades. The Rallo family recognised Sicily's indigenous varieties had higher-quality potential, so they pioneered high-quality table wine production to showcase grapes like Nero d'Avola and Frappato.

What makes Donnafugata's Pantelleria wines special?

They farm pre-phylloxeric Moscato di Alessandria vines in the Khamma district. Passito production involves sun-drying fruit 20–30 days, then blending with fresh must to balance sweetness and acidity, creating deep lemon wines with apricot and honey aromas.

How does Donnafugata approach Etna winemaking differently?

Their Etna vineyards sit at 730–750 metres elevation. White Carricante is partly aged in used oak for texture; red Nerello Mascalese is split between oak and stainless steel to preserve freshness and intensity.

Who makes Donnafugata wines?

Donnafugata was founded in 1983 by the Rallo family, Sicilian winemakers whose heritage dates back to 1851. They operate five estates across Sicily, including historic Marsala cellars and properties in Contessa Entellina, Vittoria, Pantelleria, and Mount Etna.

What style of wine does Donnafugata make?

Donnafugata specialises in Sicilian indigenous varieties. They produce fresh whites like Grillo and Vigna di Gabri (Ansonica–Chardonnay blend, 94 points), pure-varietal reds such as Nero d'Avola, and complex blends like Tancredi. They also make dessert wines from Pantelleria's pre-phylloxeric Moscato.

How much does Donnafugata wine cost?

Donnafugata wines range from £17.85 to £86.35. Entry-level reds and whites start around £18–£28, mid-range selections sit at £28–£49, and premium or dessert wines reach £81–£86.