The Laguna Bali will present a memorable evening of outstanding Sicilian wines from Donnafugata, carefully selected by the resort’s Sommelier, paired with culinary selections from Executive Chef Made Putra on Friday, July 8, 2011.
With 150 years of tradition in producing premium wines, Donnafugata grew out of the Rallo family’s commitment to Sicily, always believing in the extraordinary cultivating potential of the land. In 1983, wine producers Giacomo Rallo and his wife, Gabriella, launched a new production project called: Donnafugata.
These wines are produced in three distinct grape-growing areas in western Sicily - the historic cellars in Marsala, built in 1851; the cellar at Contessa Entellina and the cellar on the volcanic island of Pantelleria. The Donnafugata Wines - seven-time winner of the prestigious Gamberro Tre Bicchieri Awards - are acknowledged for their high quality, pronounced personality and distinctive traits.
The Donnafugata Winery employs the most modern and environmentally responsible viticulture practices in the vineyard and is renowned for their use of native Sicilian and international varietals, perfectly balancing tradition and innovation in a quest for quality wines.
Fine Food and Wine Awaits
An exceptional evening of fine food, wine and music awaits on July 8th at The Laguna Bali.
Cocktails, wine and canapés commence at 7:00 pm followed by a seven-course wine dinner at 7.30 pm in Balai Raya Ballroom.
The Menu, Wine Pairing and Tasting Notes
Deep sea scallops sashimi
Wild arugula leaves, crustacean vinaigrette
Wasabi balsamic reduction
Polena IGP, Donnafugata, Marsala, Sicily Cattarrato & Viognier, 2010
Tasting Notes: Viognier is harvested in August while Catarratto is harvested in September. The grapes are subjected to soft pressing. The must is fermented at a controlled temperature and the wine is released onto the market after fining in the bottle for at least three months.
Wine with bright, gold-green yellowy shades. Enveloping to the nose, with marked hints of tropical fruits (pineapple, papaya). Rounded in the mouth, this fresh wine has an excellent flavor.
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Roasted pumpkin consommé
Alaskan crab meat dumplings, yabbie tail
Enoki mushrooms, fresh herb, sweet basil oil
La Fuga Contessa Entellina DOC, Donnafugata, Marsala, Sicily, Chardonnay, 2008
Tasting Notes: The grapes are harvested at night in the second week of August and soft-pressed. After alcoholic fermentation at controlled temperatures, the wine ages in tanks for several months and at least three months in the bottle before release to the market.
A wine with notable depth of nose and palate. The bouquet opens with lush scents of fruit—pineapple, apple and banana—in an elegant mineral context. Splendid in the mouth, well-balanced and full-bodied.
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Peking duck breast and seared duck foie gras
Ripe mango relish, soy ginger drizzle, coriander leaves
Chiaranda Contessa Entellina DOC, Donnafugata, Marsala, Sicily, Chardonnay & Ansonica 2007
Tasting Notes: Chardonnay is harvested at night in August and the Ansonica is picked in September. They are vinified separately. The must, obtained by soft pressing, is fermented at controlled temperatures and matured ‘sur lies’ for 5-6 months, half in small cement tanks and half in French oak (barriques and tonneaux of Burgundy). Aged in bottles for at least 24 months before its release to the market
A wine with personality and elegance, it combines power and softness. Aromas of ripe yellow fruit, especially apples, and notes of peaches and vanilla fused with peanut butter. The flavor is round and mouth filling. An imposing structure with a perfect balance of acidity and flavor. Excellent ageing potential.
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Slow braised Tokusen beef cheek
Sautéed greens, chives potato espuma, oven-dried tomatoes
Black truffle reduction
Angheli Contessa Entellina IGT, Donnafugata, Marsala, Sicily, Merlot & Nero d’Avola 2007
Tasting Notes: The Merlot is harvested in the final week of August, and Nero d’Avola the first week of September. The grapes are vinified in stainless steel vats and macerated with their skins for 12 days at 26-30°C (79-86°F). After malolactic fermentation, the wine matures in previously used, French oak barriques for about a year and aged in the bottle for a further 12 months.
The bouquet is full with upfront fruity notes. Outstanding scents of sour cherries, blackberries and wild berries with hints of cocoa, liquorice and cardamom. Persistent finish.
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Aged Taleggio cheese
Leatherwood honey poached pear, walnut crumble
Tancredi Contessa Entellina DOC, Donnafugata, Marsala Nero d’Avola & Cabernet Sauvignon 2006
Tasting Notes: The estate harvests Cabernet Sauvignon and Nero d’Avola in September. The grapes are macerated with their skins and vinified in stainless steel vats for about 12 days at 26-30°C (79-86°F). After malolactic fermentation, the wine is aged in French-oak barrels, both new and previously used, for 12-14 months and aged in bottles for at least 18 months.
The two varieties fuse in fine style. The Cabernet gives the Nero d'Avola a touch of mint, enriching its substantial supply of scents. Notes of licorice, cacao, cherries and bilberries against a sweetish background. The flavors are well structured, full, absorbing and remarkably persistent.
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Valrhona milk chocolate ice soufflé
White chocolate crunch bar
Fresh strawberry in Malibu syrup, raisin foam
Mille e una notte Contessa Entellina DOC, Donnafugata, Marsala Nero d’Avola & Native, 2006
Harvested in September, the grapes are vinified in stainless steel vats and macerated with their skins for about 12 days at 26-30°C (79-86°F). After malolactic fermentation, the wine is poured into French-oak barriques, most of which new, for 14-16 months and aged in bottles for at least 24 months.
An exquisitely executed Nero d’Avola, this wine is deep ruby-red in color. The enticing bouquet has a sweet fragrance with a fine balsamic undertone. The palate opens with floral notes of violet and rounds out with hints of tobacco on the persistent finish. A wine with exceptional structure and remarkable personality.
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Liquid passion fruit praline
Ben Ryé Passito di Pantelleria DOC, Donnafugata, Marsala, Sicily, Zibibbo Muscat Alexandria, 2008
Tasting Notes: Harvesting takes place in 11 different areas with a variety of ripening times. After 15th August, the harvest begins by picking the grapes destined to dry naturally in the sun and the wind for 20-30 days. In September, the less mature vineyards are harvested. During fermentation, the dried grapes are de-stemmed by hand, and added to the fresh must in several batches. During maceration, the dried grapes release their extraordinary qualities of persuasive sweetness, freshness and a special aroma. The wine then ages in stainless steel vats for at least 4 months, followed by 6 months in bottles.
The wine displays its extraordinary personality and depth in its bright amber color. After the first, intense notes of apricot and peach come sweet sensations of dried fig, honey, herbs and mineral notes. Impressive on the palate with an outstanding complexity due to a fusion of sweetness, tastiness and softness. A prolonged finish.
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Coffee or tea
Pricing and Reservations
The cost for the 7-course menu, wine pairings and cocktail is Rp. 1,100,000 (US$125)
Advance reservations are a must. For more information, call I Made Linggi at ++62-(0) 81 558 100 241 or email
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