Duca di Salaparuta
Duca Enrico Nero d'Avola
The Duca di Salaparuta Group, gathered together by the Reina family, consists of three historic wine brands (Duca di Salaparuta, Corvo, and Florio) and today constitutes the largest private wine group in Sicily. Duca di Salaparuta was founded in 1824 and has been a leader in Siclian wine and innovation. In the 1800s, the wine in Sicily was big and powerful. The Duke of Salaparuta, Giuseppe Alliata, decided to produce a delicate and elegant wine from the grapes of his own estate. With the third generation of winemakers, Duke Enrico followed in his family’s footsteps and his studies were the basis for what is currently their most iconic product, Duca Enrico, whose first vintage was bottled in 1984 — a revolution in Sicilian wine history.
Duca di Salaparuta makes wine across three different Estates: Vajasindi Estate, Suor Marchesa Estate, and Risignolo Estate. The Vajasindi Estate in northeastern Sicily is 21 hectares of land located on the northern volcanic slopes of Mount Etna and divided into two terraces sitting at 700 meters and 620 meters above sea level. The Suor Marchesa Estate in the Riesi area in central, southern Sicily sits on a gentle hill with wind exposure where the summers are very hot and the winters mild and short. With 127 hectares of vineyards it was chosen for its southern exposure, excellent ventilation and sunlight, and limestone soil composition. The Risignolo Estate located in western Sicily in Salemi is 35 hectares of vineyards set in the sunny countryside chosen for its proximity to the sea and hillside position sitting between 300 and 350 meters above sea level. With mixed land, the climate is temperate, but with broad temperature differences. Duca di Salaparuta is truly a style icon choosing quality and naturalness created through a vigor for innovation and a bond with the terroir.
Tasting Notes
Ruby red with garnet red highlights. The bouquet is a blend of ripe fruit, irises, and spices. On the palate the wine is strong, round, well-balanced, with character and scents of wood blended perfectly. Great persistence.
Cultivation
Bush-trained vines, density of at least 5,000 plants per hectare with low yield per plant.
Vinification
De-stemming of the grapes, maceration at 28-30°C for 8-10 days followed by malolactic fermentation.
Aging
Aging for at least 18 months in fine oak casks, and 18 months in bottle before release.
Press
2019:
92 points - Wine Enthusiast
91 points - James Suckling
2018:
91 points - Robert Parker
APPELLATION
DOC Sicilia
VARIETAL
100% Nero d'Avola
ABV
12.5%
ALTITUDE
200-300 meters
SOIL
Mixed calcareous-silice soil
PHILOSOPHY
Sustainable