Villa Donoratico 2018

Doc Bolgheri Rosso

To describe a wine, it is necessary to decipher its origin – the landscape, the place, the environment from which it is born – in order to fully understand its nature.
Villa Donoratico is a decidedly consistent and complex wine that never risks normality, demonstrating a character deeply linked to territory.
Matured in oak, it is extraordinarily drinkable and faithful to its identity, year after year. A nose full of red fruit and a pleasant spice on the palate.

Cabernet Sauvignon




Cabernet Franc


Petit Verdot



Grapes are harvested manually and selected on the sorting table which are found at an altitude between 180 and 200 meters (590-600 feet). The grapes are released by gravity into tanks, each varietal vinified separately. Fermentation and maceration take place in stainless steel tanks for roughly 20-25 days at a controlled temperature never exceeding 28° C. The wine is then transferred to 225-liter barrels made of French oak where malolactic fermentation is completed. Aging takes place in oak barrels and then in bottle before being released to the market.





150/180 m. asl

Vineyard exposure


Plant density

7000 Wine grapes/Ha

Yield per hectare

70 quintals Grapes/Ha


The year began with a generally mild winter and heavy rain. In February came the cold, with days recorded as low as -6°C, a rare occasion for the Bolgheri area. In spring, budding in April was delayed but without cause for alarm. Plentiful rains in May and June (178 mm) compromised the defense mechanisms of the plant in an already fragile phase: here, timeliness in the vineyard and the welcome exposure to sea winds were fundamental in the health of the vineyards in order not to compromise production. Summer was dry as usual, although average temperatures were lower than in recent years, peaking in the first week of August. Veraison was a bit slow, especially for certain varieties such as Cabernet Franc. The abundant spring rains guaranteed a long, slow maturation leading up to a sunny September that allowed us to arrive at the right maturation in each microzone. Harvest began on September 5th with the first parcels of merlot, followed by vermentino on the morning of September 18th. The end of September brought in the fresh and ventilated parcels of “Argentiera e Ginestre” merlot, followed by cabernet franc. Harvested concluded with cabernet sauvignon, harvested between the final days of September and October 5th.