Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019, 2020 & 2021
Loved by 50k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
"Fragore" Etna Rosso 2016 - Donna Fugata
Donna Fugata


  Italy / Sicily
ADD TO CART At your doorstep in 1 - 3 days

Now you know where Sicily's fame comes from!


Why do we love it?
Fragore Etna Rosso 2016 by Donna Fugata is an impressive red wine, which bears the mark of lava and the special volcanic terroir of Etna. Nerello Mascalese, the elegant red variety that many call Italy's Pinot Noir, makes red wines that give lessons in finesse and sophistication. Fragore is one of the best examples of the variety with ratings ranging from 93 pts (Wine Enthusiast) to 96 pts (James Suckling).

Donna Fugata Winery is located in the cosmopolitan Marsala of Sicily. The family behind the winery loves art and so each of their labels looks like a painting and was created by the painter Stefano Vitae. Gabriella Anca Rallo and her husband founded the winery, wanting to highlight both Sicily and its wines, which were in crisis at the time. Traveling from California to France, she acquired knowledge and inspiration, so when she returned to Sicily, she started experimenting with both foreign and local varieties. Gabriella is considered by many to be a benefactor of Sicilian wine, as her contribution to its development was very important. The name of the winery was anything but accidental. Donna Fugata is a winery "on fuga" (in flight), i.e. in constant motion towards more and more grandiose goals. Apart from Marsala, they have vineyards in Pantelleria but also in Mount Etna. The unique terroir of Etna, which has been formed for centuries from lava (sciare), gives exceptional and unique wines, with great aging potential. Fragore comes from 5 different vineyards in Montelaguardia district, at an altitude of over 700 meters. The old vines in combination with the volcanic soil and the altitude, give their best fruit, which of course is picked by hand. Strict sorting in both the vineyard and the winery guarantees the amazing quality of Fragore. The wine is fermented in stainless steel tank and then matured in French oak barriques (2nd and 3rd use) for 14 months. The result is intensely floral, full of red fruits, spicy character, and silky structure.

If you want to live a memorable and unique experience then do not miss Fragore 2016 Donna Fugata.









Tastes Like

It has moderate ruby color and intense aromas of violet, lavender, sour cherry, raspberry, wild strawberry, and tea, on a background of smoke and wet stone.

On the palate, it has moderate body, refreshing acidity, and silky tannins. The impressive concentration and purity of fruit meet the spicy character (cinnamon, nutmeg) along with hints of herbs and flowers.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14,5%
Origin Etna, Sicily
Variety Nerello Mascalese
Aromas Violet, lavender, sour cherry, raspberry, wild strawberry, tea, smoke, wet stone, cinnamon, nutmeg, herbs, flowers.
Bottle Size 750ml
Barrique 14 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No



with Vitello tonnato, rack of lamp or with filet mignon with estragon sauce.

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon


Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}