# La Fuga (2022)

- **Producer:** Donnafugata
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Sicilia, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €16
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, grapefruit, blossom, cream

## About this wine

La Fuga is a vibrant Chardonnay produced by the renowned Donnafugata estate in the Contessa Entellina DOC of southwestern Sicily. The name 'La Fuga' (meaning 'the escape') refers to the story of Gabriella Anca Rallo, the founder of Donnafugata, who started a new life by dedicating herself to viticulture. The label depicts a woman with wind-blown hair escaping, symbolizing the winery's pursuit of freedom and innovation. Donnafugata is celebrated for its artistic labels and its pioneering role in modern Sicilian winemaking, showcasing the unique terroir of the island's interior.

## Interesting facts

- The name 'La Fuga' (the escape) is a tribute to Gabriella Rallo, who left her previous life to co-found Donnafugata.
- Grapes are harvested exclusively at night to protect the delicate Chardonnay aromas from the intense Sicilian daytime heat.
- The artistic label depicts a woman with hair flying in the wind, representing freedom and the spirit of adventure.

## Food pairing

The crisp acidity and medium body of this unoaked Chardonnay make it an exceptionally versatile partner for seafood and poultry. Its mineral backbone cuts through the richness of buttery sauces and shellfish, while its vibrant fruit profile complements light herbs and fresh cheeses without overpowering them.

## Wine making process

The Chardonnay grapes for La Fuga are harvested at night to preserve their fresh aromatic profile and acidity under the cool Sicilian night sky. Fermentation takes place in temperature-controlled stainless steel tanks. The wine is then aged on its fine lees in stainless steel for several months, followed by at least three months of bottle aging before release. This process ensures the preservation of primary fruit characteristics and mineral complexity without the influence of oak.