Duca di Salaparuta
Nero d'Avola Duca Enrico 2021
| Denomination | DOC Sicilia Nero d'Avola |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nero d'Avola |
| Aging | At least 18 months in French oak barrels, then 18 months in bottle at controlled temperature. |
- Grape variety and origin: 100% Nero d’Avola from Sicily DOC, Tenuta Suor Marchesa (Riesi)
- Vinification: Hand-picked, fermentation at 26–28 °C, délestage, malolactic fermentation in cement
- Ageing: 14–18 months in French oak barriques followed by at least 12 months in bottle
- Aromas: Notes of cherry, red fruits, iris, vanilla, eucalyptus and blood orange
- Pairings: Ideal with braised meats, game, grilled meats, mature cheeses and for meditation
Description
What kind of wine it is
Duca Enrico by Duca di Salaparuta is a still red wine from the Sicily region, belonging to the Sicilia denomination, which expresses the essence of Nero d’Avola vinified as a single varietal and aged in oak barrels. In the glass, it displays an intense red colour with garnet highlights, revealing a complex bouquet of ripe cherries, red fruits and iris, intertwined with notes of vanilla, eucalyptus and blood orange. On the palate, it unveils a powerful and rounded structure, with excellent verticality and velvety, elegant tannins. Its remarkable persistence makes it a magnificent meditation wine, ideal for pairing with braised meats and game or long-aged cheeses.
Where it comes from
This wine originates from the territory of Sicily, at the historic Tenuta Suor Marchesa in Riesi. The vineyards, situated at medium altitude and cultivated using the goblet training system, ensure low yields and sink their roots into calcareous-clay and siliceous soils, which are essential for maintaining acidic freshness. The dry, breezy summers, characterised by a marked temperature range, ensure optimal ripening of the grapes while preserving phenolic richness. Historically, this label represents a milestone in island oenology, being the first single-varietal interpretation of the grape by the winery.
How it is produced
Production begins with a careful manual harvest carried out at full ripeness. After destemming, fermentation takes place at a controlled temperature, enhanced by targeted macerations and délestage practices for an elegant extraction of noble compounds. Subsequently, malolactic fermentation is completed in cement vats. Ageing continues in small, finely toasted French oak barrels, both new and second passage, for a period ranging from fourteen to eighteen months. This meticulous process gives the wine great longevity and concludes with a bottle rest of at least one year.
History and Curiosities
Produced at the Suor Marchesa Estate in Riesi, Duca Enrico 2021 represents the highest quality of Duca di Salaparuta. Created in 1984 as the first single-varietal Nero d’Avola, this red wine with aristocratic charm, the result of rigorously selected vineyards, has had a profound impact on both Sicilian and international oenology. This superb vintage confirms the prestige of a limited and numbered edition, enhanced by illustrious awards such as the Corona de I Vini Buoni d’Italia, 91 points from James Suckling, and an excellent 92 points from Vinous.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
91/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1824
- Oenologist: Team di tecnici
- Bottles produced: 9.500.000
- Hectares: 150
In this part of the island for centuries the Nero d'Avola, the prince of the Sicilian vines, which in the area of Riesi, thanks to special conditions pedoclimatic, has found an ideal habitat.
The vineyards, currently about 127 hectares, are located on soils with a composition of silicaocalcarea that allows the roots to penetrate deeply finding water, rare and precious in this part of Sicily in summer.
Here are born some of the great Duca di Salaparuta wines, each with its own personality. different thanks to the fact that the grapes from which they are born are harvested in different areas. of the estate. the particular exposure to the sun and wind of the vineyards and the nature characteristic of the various areas of the soil, in fact, guarantee different fruits to a few yards apart.
Duca Entico 2017 received a special award as Best Wine from Nero d'Avola grapes from Doctor Wine - Essential Guide to the Wines of Italy 2022 with 96 points out of 100. Read more
| Name | Duca Salaparuta Nero d'Avola Duca Enrico 2021 |
|---|---|
| Type | Red green still |
| Denomination | Sicilia DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Duca di Salaparuta |
| Story | History and Curiosities Produced at the Suor Marchesa Estate in Riesi, Duca Enrico 2021 represents the highest quality of Duca di Salaparuta. Created in 1984 as the first single-varietal Nero d’Avola, this red wine with aristocratic charm, the result of rigorously selected vineyards, has had a profound impact on both Sicilian and international oenology. This superb vintage confirms the prestige of a limited and numbered edition, enhanced by illustrious awards such as the Corona de I Vini Buoni d’Italia, 91 points from James Suckling, and an excellent 92 points from Vinous. |
| Origin | Central-eastern Sicily, Riesi (Tenuta Suor Marchesa) |
| Climate | Mild winters with very dry springs and summers |
| Soil composition | Mixed calcareous-siliceous composition |
| Cultivation system | Bush vine |
| Plants per hectare | 5000 |
| Yield per hectare | 1.2 kg (maximum) |
| Harvest | Autumn (from 30 September to 2 October) |
| Fermentation temperature | 26–28 °C |
| Production technique | Manual harvest; destemming, warm maceration and fermentation at controlled temperature (26–28 °C) with délestage; malolactic fermentation in concrete tanks; ageing in small French oak barrels for 14–18 months and in bottle for at least one year. |
| Wine making | Destemming of the grapes, followed by warm maceration and fermentation at a controlled temperature (26–28 °C) with délestage and targeted macerations; after fermentation, the wine remains in contact with the skins for about a week, then it is racked and undergoes malolactic fermentation in concrete tanks. |
| Aging | At least 18 months in French oak barrels, then 18 months in bottle at controlled temperature. |
| Total acidity | 6.7 gr/L |
| PH | 3.37 |
| Allergens | Contains sulphites |