Duca Enrico's Nero d'Avola
The birth of this Nero d'Avola, whose first vintage dates back to 1984, represented a real turning point for oenology. At the beginning of the 1980s, the Duca di Salaparuta matured the idea of studying a new product, capable of achieving the highest qualitative expressions, and decided to invest in research and experimentation to identify the areas and cultivation systems of vines and grape varieties, and to develop and refine winemaking methods that could lead the winery to its goal. It was then immediately evident that the best results were expressed by the potential of Nero d'Avola, the prince of Sicilian wines and grape varieties, cultivated in the traditional tree form, in a particular territory: the Gela plain.
From then to now, Duca Enrico has become the expression of a very select Nero d'Avola, obtained from the best and most traditional bush-trained vineyards and vinified with traditional maceration. The clayey and fertile soils of the hinterland of the Gulf of Gela lend themselves well to making Duca Enrico one of Sicily's noblest wines. The fertility and quality of the land favour the cultivation of black grapes, offering, together with the climate, particularly mild in winter and dry in summer, ideal conditions for Nero d'Avola Duca Enrico to express itself at its best. The harvest of this Nero d'Avola is manual when perfectly ripe.
Tasting of Duca Enrico
Nero d'Avola is ruby red in colour with garnet highlights. Duca Enrico has a complex bouquet of ripe berries, iris and spices, and a powerful, austere and long lingering flavour that makes it ideal to accompany important dishes: roasts, grilled meats, game and cheeses. The flavour of this Nero d'Avola, round, with good structure and personality, produces a well-harmonised and persistent sensation of wood. It is recommended to serve it at a temperature of about 18°C, in a very wide, long-stemmed goblet.
