Duca Nero - Extra Brut Millesimato - Duca di Salaparuta

Duca Nero Extra Brut is a fresh dry sparkling wine from the famous Duca di Salaparuta produced at their Tenuta di Vajasindi winery on the slopes of Mount Etna. The pinot nero grapes for this wine grow in the volcanic soil. This is a wine made using the Charmat method, it has mineral notes with great elegance, accompanied by a light bread crust and the taste is full of freshness and minerals.



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Data sheet

ProducerDuca di Salaparuta
Wine styleDry sparkling wine - Metodo Charmat
GrapesPinot Nero
MaturationSix months on the fine lees in stainless steel tanks.
BouquetDepicts mineral notes with great elegance, accompanied by a light bread crust.
TasteFull of excellent freshness and minerals
Pairs withGreat as an aperitif, splendid throughout a meal. Serving temperature 6° - 8°C.
Alcohol12% Vol.
Volume0,75 l

More info

Vajasindi Estate is located on the slopes of Etna, in a complex landscape which the volcanic soil endows with unique characteristics, Duca di Salaparuta selected the Tenuta di Vajasindi, in the Passopisciaro fraction of the township of Castiglione di Sicilia. The Estate consists of 21 hectares of land divided into two terraces, the first at about 700 metres above sea level and the second at 620 metres above sea level. Here Duca di Salaparuta decided to tackle the difficulties of mountain agriculture, favouring the greater healthiness of the soil in order to simplify and minimise human intervention in the vineyard.

The position of the Estate, on the northern slopes of the Volcano, contributes to a unique microclimate that makes it particularly suited to the cultivation of red grape vines. The vineyards are terraced; the soil is dark brown and is rendered soft and porous due to the presence of a large amount of small pumice stone fragments, providing a high draining capacity.

Vajasindi is home to a grape variety with strong character and unmistakable elegance, namely the Pinot Nero used to produce the Duca Nero, the Pinot Nero sparkling wine produced according to the Charmat method, which exhibits a very distinct minerality on the palate.



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