About this wine
Vineyard and terroir
Duca Enrico is produced from 4.9 ha of Nero d’Avola at Tenuta di Suor Marchesa, near Riesi and Butera in south-central Sicily. The bush-trained vineyard was planted in 1998 at 340–350 m above sea level, with approximately 6,400 vines per hectare and yields of about 50–60 quintals per hectare. The hilly site has subalkaline clay soils rich in active limestone.
Grapes
100% Nero d’Avola. Duca di Salaparuta first produced a varietal Nero d’Avola under this name in 1984.
Vinification
The clusters are selected at the winery, destemmed and transferred to fermentation tanks for fermentation and skin maceration. After alcoholic fermentation, the wine remains on the skins for a further week. It is then racked into concrete tanks for malolactic fermentation.
Ageing
Ageing lasts 14–18 months in new and second-use oak barriques, followed by at least one year in bottle before release.
Technical data
The 2021 has 15% alcohol, total acidity of 6.7 g/L and pH 3.37. Formats are 75 cl, 150 cl and 300 cl. Under suitable storage conditions it can mature for at least 40 years.
Tasting profile
Vibrant, intense red with violet-purple reflections. Red-fruit aromas are joined by blood orange and spice. The palate is vertical and persistent, with sweet, enveloping tannins and a lingering finish.
Serving and pairing
Serve at 14–16 °C. Pair with grilled or braised red meat, game, and medium-aged or mature cheeses.
Vintage notes
The 2021 season brought above-average temperatures. A particularly wet winter was followed by a dry spring and a very hot summer whose closing period was more temperate. Selected clusters were collected into 5 kg crates during the first week of October.
