In 1983, the Rallo family founded Donnafugata to champion the potential of Sicily's indigenous varieties. In the decades since, their unwavering dedication to this founding principle has resulted in “some of Sicily's top wines, if not all of Italy's” (Eric Guido, Vinous). The family has made wine in Marsala since 1851, where their ancient cellars tunnel beneath the city. They were one of the first families to make high-quality table wine when sales of traditional Marsala started to decline. Today, Donnafugata has five estates in Sicily: the historic Rallo family cellars in Marsala, a modern winery and 343 hectares at Contessa Entellina in the hills east of Marsala, 42 hectares in Vittoria towards the south-eastern point of the island, 68 hectares on the island of Pantelleria, and 35 hectares on the slopes of Etna.

The Donnafugata wines fuse Sicilian tradition with a modern approach.

The fruit for Sherazade comes from South-western Sicily. The vineyards are planted on clay loam soils, rich in nutritive elements and total limestone from 20 to 35%. The altitude is between 200 - 400 metres above sea level. Since the 2009 vintage, Sherazade has been made solely from Nero d'Avola grapes, which are planted at approximately 5,000 vines per hectare, trained using vertical shoot positioning and spur pruned.

After gentle pressing, the must was fermented in temperature-controlled stainless steel tanks with a 6-8 day maceration on the skins at 24-25°C. Following malolactic fermentation, the wine remained in tank for four months before bottling. It then spent at least five months in the bottle before release.

Great with chargrilled sausages, aubergine parmigiana, or spicy meatballs.