Duca di Salaparuta
Autentici Grillo 2025
| Denomination | DOC Sicilia Grillo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Grillo |
| Aging | After fermentation, the wine remains in contact with the fine lees for at least three months; ageing on the fine lees (sur lie) for 2–3 months in stainless steel tanks, followed by maturation in steel; after bottling, it rests in the cellar at a controlled temperature for one month. |
- Grape variety and designation: 100% Grillo, Sicilia DOC, dry white wine, vintage 2025
- Mediterranean aromas: notes of sage and rosemary, grapefruit, jasmine and tropical nuances
- Balanced taste: freshness and savouriness, medium-full body, long and persistent finish
- Vinification: gentle pressing, fermentation at 16–18°C, ageing on the lees for 2–3 months
- Pairings: serve at 8–10°C with raw seafood, shellfish, fish soups and white meats
Description
What kind of wine it is
Autentici Grillo by Duca di Salaparuta is a dry white wine with the Sicilia designation. Made from Grillo grapes, it ferments at a controlled temperature and matures on fine lees in stainless steel. On the nose, it reveals notes of grapefruit and jasmine combined with herbal hints, while on the palate it is enveloping, savoury and medium to full-bodied. This harmonious balance between lively acidity and freshness culminates in a long and persistent finish.
Where it comes from
The Grillo grapes come from western Sicily, grown within the picturesque Tenuta di Risignolo in the Salemi area. The vineyards, trained with bilateral spur pruning, are situated over two hundred metres above sea level, rooted in calcareous-siliceous soil. The climate, characterised by dry winters and hot summers, ensures excellent Mediterranean sunshine, constantly refreshed by a light saline breeze. These ideal conditions allow the grapes to develop the aromatic characteristics that define the pronounced personality of this wine.
How it is produced
Production begins with a manual harvest carried out between mid-August and the end of September. In the winery, the grapes are carefully destemmed and gently pressed to extract only the free-run must. Fermentation takes place at a controlled temperature in stainless steel tanks for over ten days. The wine then matures with sur lie ageing for about two or three months in the same containers. Before being released, it undergoes a rest at controlled temperature for one month, an essential step to stabilise and complete its lively bouquet.
History and Curiosities
Created by the historic winery Duca di Salaparuta, this Grillo embodies the essence of the Autentici di Sicilia range, a tribute to the island’s most authentic flavours. The grapes ripen under the warm sun of the Risignolo Estate in Salemi, giving rise to a Sicilia DOC that skilfully combines ancient winemaking tradition with modern cellar technologies. This excellence from Trapani has also won over international palates, earning the coveted Double Gold and Gold medals at the prestigious Sakura Japan Women’s Wine Award.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- 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 Salaparuta Autentici Grillo 2025 |
|---|---|
| Type | White still |
| Denomination | Sicilia DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Grillo |
| Country | Italy |
| Region | Sicily |
| Vendor | Duca di Salaparuta |
| Story | History and Curiosities Created by the historic winery Duca di Salaparuta, this Grillo embodies the essence of the Autentici di Sicilia range, a tribute to the island’s most authentic flavours. The grapes ripen under the warm sun of the Risignolo Estate in Salemi, giving rise to a Sicilia DOC that skilfully combines ancient winemaking tradition with modern cellar technologies. This excellence from Trapani has also won over international palates, earning the coveted Double Gold and Gold medals at the prestigious Sakura Japan Women’s Wine Award. |
| Origin | Western Sicily (province of Trapani, Salemi, Risignolo Estate) |
| Climate | Dry autumn and winter, dry spring, hot summer |
| Soil composition | Mixed calcareous-siliceous composition |
| Cultivation system | Bilateral spurred cordon (espalier) |
| Plants per hectare | Circa 4.500 viti per ettaro |
| Harvest | From mid-August to the end of September |
| Fermentation temperature | 16 - 18 °C |
| Fermentation | Over 10 days |
| Production technique | Pressatura soffice; fermentazione a temperatura controllata; affinamento sulle fecce fini (sur lie) in serbatoi di acciaio inox |
| Wine making | Upon arrival at the winery, after destemming, the grapes undergo gentle pressing in soft presses to extract the free-run must; fermentation of the must takes place at a controlled temperature (around 16–18 °C) for over 10 days; ageing on fine lees (sur lie) for 2–3 months in stainless steel tanks, followed by maturation in steel; after bottling, the wine rests in the cellar at a controlled temperature for one month. |
| Aging | After fermentation, the wine remains in contact with the fine lees for at least three months; ageing on the fine lees (sur lie) for 2–3 months in stainless steel tanks, followed by maturation in steel; after bottling, it rests in the cellar at a controlled temperature for one month. |
| Total acidity | 5.8 gr/L |
| PH | 3.25 |
| Allergens | Contains sulphites |