Duca Enrico from the famous Duca Di Salaparuta produced at their Suor Marchesa Winery in Butera near Caltanisetta. This iconic wine is made to produce a great Sicilian red wine that can stand alongside the highest quality wines in existence in the international wine-making industry.
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|Producer||Duca di Salaparuta|
|Classification||Terre Siciliane I.G.P.|
|Wine style||Dry red wine|
|Maturation||At least 18 months in fine oak casks followed by 18 months in bottle.|
|Bouquet||Blend of ripe fruit, irises and spices.|
|Taste||Strong, round, well-balanced, with character, with scents of wood blended perfectly. Great persistence.|
|Pairs with||Excellent with red meat, medium-aged cheeses and tasty dishes. Perfect as meditation wine. Serve at 16° - 18°C.|
The House of Duca di Salaparuta was established in 1824 by Giuseppe Alliata, Duke of Salaparuta, a passionate connoisseur of good wine. He wanted to produce delicate, elegant, “French style” wines, from the grapes of his own estate located in Casteldaccia near Palermo in Sicily. The company’s first wines were born being an absolute innovation compared to the island’s production at that time. Since then the company gradually expanded by purchasing additional land, wineries and wine companies, and today constitute the largest private winery corporation in Sicily.
In 2002 Duca di Salaparuta purchased the 100 hectar Suor Marchesa estate near the town of Butera in the province of Caltanisetta in Central-South Sicily. This location was chosen for its southern exposure, excellent ventilation and sunlight, and the limestone composition of the soil. Facing south, the vineyards are sunny during the day, have the right degree of slope and the adequate natural ventilation guaranteed by the hilly area, all of which allow the grapes to maintain the correct hydration balance. The intense exposure to sunlight, combined with mild temperatures and a wide temperature range, allows the grape clusters to reach full ripeness,
The grapes for Duca Enrico come from vineyards located at an altitude of 200 to 300 meters in a region with mild winters with very dry springs and summers. Harvesting was done by hand at full ripening. Following de-stemming of the grapes the maceration and fermentation took place for 8 - 10 days in stainless steel tanks. The wine aged for at least 18 months in fine oak casks and 18 months in bottle.
Longevity 5-10 years