Duca di Salaparuta
Autentici Nero d'Avola 2025
| Denomination | DOC Sicilia Nero d'Avola |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nero d'Avola |
| Aging | Malolactic fermentation is follewed by aging in tanks and ranking off the lees for at least 3 months. |
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1824
- Oenologist: Team di tecnici
- Bottles produced: 9.500.000
- Hectares: 150
In this part of the island for centuries the Nero d'Avola, the prince of the Sicilian vines, which in the area of Riesi, thanks to special conditions pedoclimatic, has found an ideal habitat.
The vineyards, currently about 127 hectares, are located on soils with a composition of silicaocalcarea that allows the roots to penetrate deeply finding water, rare and precious in this part of Sicily in summer.
Here are born some of the great Duca di Salaparuta wines, each with its own personality. different thanks to the fact that the grapes from which they are born are harvested in different areas. of the estate. the particular exposure to the sun and wind of the vineyards and the nature characteristic of the various areas of the soil, in fact, guarantee different fruits to a few yards apart.
Duca Entico 2017 received a special award as Best Wine from Nero d'Avola grapes from Doctor Wine - Essential Guide to the Wines of Italy 2022 with 96 points out of 100. Read more
| Name | Duca di Salaparuta Autentici Nero d'Avola 2025 |
|---|---|
| Type | Red still |
| Denomination | Sicilia DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Duca di Salaparuta |
| Climate | Altitude: 50 - 300 m. a.s.l. |
| Harvest | From the first week to the fourth week of September. |
| Fermentation temperature | 24 - 28 °C |
| Fermentation | About 10 days. |
| Wine making | To make Nero d'Avola, the grapes bunches are destemmed after being unloaded into the hopper. The grapes are gently pressed and then loaded into the fermenting vat for vinificiation. Alcoholic fermentation begins by controlling the fermentation temperature (24 - 28 °C) and stirring the pomace to extract colour and tannins from the skins. The ferementation process lasts about 10 days. The wine the remains in conctact with the grape skins for at least another 5 days. After initial racking, the wine undergoes malolactic fermentation. |
| Aging | Malolactic fermentation is follewed by aging in tanks and ranking off the lees for at least 3 months. |
| Total acidity | 6.4 gr/L |
| PH | 3.43 |
| Allergens | Contains sulphites |