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Duca di Salaparuta - Il vino perfetto per ogni occasione

- 15% discount on guided tours with tasting;
- 10% discount on purchases in the wine shop.

The Duca di Salaparuta group, now owned by the Reina family (Illva Saronno Holding), brings together three historic brands that represent Sicily and Italy in the world: Corvo and Duca di Salaparuta, born in 1824 and Florio, born in 1833. The production philosophy is increasingly aimed at strengthening the link with the territory through projects aimed at fully understanding the characteristics of the various areas and vines that best adapt to the numerous types of soil and particular microclimates.


There are several vineyards scattered throughout Sicily. The spearheads of the property are represented by the three estates located in profoundly different areas: the Risignolo estate in Salemi, in western Sicily, where there are vineyards of Insolia, Zibibbo and Grillo, the Suor Marchesa estate in the Riesi with about 130 hectares of Nero d'Avola, Vermentino and Sauvignon Blanc and the Vajasindi estate, over 20 hectares cultivated with Nerello Mascalese and Pinot Nero which are located in Castiglione di Sicilia, on the northern slope of Etna, where it is forward a project that is constantly growing. The production of Duca di Salaparuta is around 9 and a half million bottles a year with numerous labels that make up a well-articulated range capable of satisfying any customer. In addition, old vintages of several wines are still on sale.
We tasted the Sicilia Doc Nero d'Avola Duca Enrico 2018, the most recent edition of an iconic wine that occupies an important place in the history of oenological Sicily. Produced for the first time with the 1984 vintage, it was the first pure Nero d'Avola and, above all, the symbol of the redemption of a land that finally demonstrated to the whole world that it was able to provide a wine capable of supplying a native variety to compete with the great reds of the classic areas. A new vision, therefore, farsighted and, at the same time, linked to the territory, was the engine of a path which, through the identification of particularly suitable areas, of agronomic and winemaking techniques, led to the birth of Duke Enrico.


The grapes come from sapling vineyards of Nero d'Avola located at altitudes between 300 and 350 meters above sea level on the Suor Marchesa estate. We are located in the territory of Riesi in the province of Caltanissetta, within an area characterized by calcareous-clayey soils. The planting density is 5,000 vines per hectare with yields that never exceed 1.2 kilograms of grapes per plant. The 2018 vintage saw a cold winter with lots of rainfall which proved to be useful for replenishing the water reserves of the vines. Then the month of June, hot and dry, preceded a summer with milder than average temperatures, which allowed for slow and optimal ripening.
The harvest was done manually in small crates during the third week of September. The vinification involves destemming, light crushing and alcoholic fermentation in stainless steel tanks at a controlled temperature of 28 degrees Celsius. After racking, malolactic fermentation takes place. The wine ages in new and second-use French oak barriques for 18 months and then ages in the bottle for at least 6 months before being put on the market. In the glass the Duca Enrico 2018 has a very deep ruby ​​red color. It has a clean, intense and variegated nose in which aromas of ripe fruit such as black cherry and cassis blend with notes of plum jam and hints of vanilla that emerge from a mosaic of spices. It is a youthful profile that is very clear and will grow in complexity over time, enriching itself with nuances.


The sip is fresh, thanks to a lively acidity, but also structured, full in taste and persistent. Dense and velvety tannins that already have a good softness. Solar and powerful, but never excessive, it is one of the most precise and composed versions of Duca Enrico. Both the quality of the raw material and the skilful and careful winemaking technique are clear. It can be drunk right now, but we also advise you to follow its evolution which, we are sure, will give us pleasant surprises. It will be perfect for important occasions in combination with large meat-based dishes, first courses with a particularly rich taste, or aged cheeses.

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