||Sicily south-central area of Butera and Riesi.
||Mild winters with very dry springs and summers.
||Crushing of grapes, maceration at 28 ° - 30 ° C for 8-10 days and malolactic fermentation.
||Maturation: at least 18 months in French oak barrels in which acquires complexity, style and longevity.
||18 months in bottle temperature controlled to complement and enhance the organoleptic qualities characteristic bouquet.
||Excellent with red meats, seasoned cheeses and savory dishes. Ideal as a meditation wine.
||Price Duca Salaparuta Duca Enrico 2010 € 50.00