`Bell’Assai` Frappato di Vittoria



The Rallo family has made wine in Marsala since 1851 and their ancient...

cellars tunnel beneath the city. They were one of the first families to begin making high quality table wine when sales of traditional Marsala started to decline, launching the Donnafugata label in 1983 and championing the potential of the region's native varieties. Today, Donnafugata has four estates in Sicily: a modern winery and 283 hectares at Contessa Entellina in the hills east of Marsala; 36 hectares in Vittoria to the south eastern point of the island; 68 hectares on the island of Pantelleria; and 18 hectares on the slopes of Etna. Donnafugata means 'fleeing woman' and is a reference to Queen Maria Carolina, who escaped the court of Naples in the early 19th century with her husband, Ferdinand IV of Bourbon, when Napoleon's troops arrived. The couple took refuge in Sicily at the Santa Margherita Belice palace, also the favourite residence of celebrated writer Giuseppe Tomasi di Lampedusa and depicted on the 'Mille e una Notte' label.

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The vineyards for this wines are located in south-east Sicily, in the territory of Acate, at an altitude of 120-150 meters above sea level. The gently sloping terrains have sandy soils with a substratum of calcareous tuff and clay. Vines are trained in a veritcal shoot positioning system with cordon pruning, leaving 6-10 buds per plant. Planting density is 4,000-4,500 plants per hectare with yields of 7– 8 tons/hectare.

Vintage Information

2016 was a vintage with little rainfall. Temperatures were in the norm, without excessive peaks, with a wide variation between day and night temperatures thanks to the “thermal breezes” of the Vittoria area. The low rainfall and drier climate affected yields, which were slightly lower than average. It was a sunny harvest, allowing for the production of very healthy grapes, perfectly ripe from an aromatic and phenolic point of view.


Frappato grapes were harvested during mid-September. Once at the winery, grapes were fermentated in stainless steel with maceration on the skins for about 8-9 days at a temperature of 24-25°C. After malolactic fermentation, the wine aged in tank for 4 months and then in bottle for at least 3 months before release.

Tasting Notes

Brilliant ruby red with violet reflections, Bell’Assai offers a fragrant bouquet with intense flowery notes of violets and roses combined with aromas of fresh red fruit (strawberries and raspberries). On the palate it shows great freshness, a perfect harmony between aroma and taste, supported by soft tannins.

Vintage Information

Vintage 2016
Grape varieties 100% Frappato
Region Vittoria, Sicily
Winemaker Antonio Rallo
Alcohol (ABV) 12.5%
Acidity 5.2g/l
Wine pH 3.49