描述
On the slopes of Etna, Duca di Salaparuta decided to launch an innovative experiment by cultivating Pinot Noir for the first time. Out of this oenological gamble came the wine 'Nawàri', which became part of the Icons, a pure Pinot Noir that amazes with its personality and important structure, combined with elegant fruit and great freshness.
獎項
詳細資訊

香水

顏色

味道
服務於:
16 - 18 °C.
長壽:
10 - 15 years
醒酒時間:
1 hour

搭配
- 創業年份: 1824
- 釀酒師: Team di tecnici
- 生產的瓶子: 9.500.000
- 公頃: 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. 閱讀更多


名称 | Duca di Salaparuta Pinot Nero Nawari 2019 |
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类型 | Red still |
葡萄酒名称 | Terre Siciliane IGT |
年份 | 2019 |
容量 | 0,75 l |
酒精度 | 13.5% 按體積 |
葡萄品种 | 100% Pinot Nero |
国家 | Italy |
产地 | Sicily |
供应商 | Duca di Salaparuta |
产地 | North-east Sicily, on the slopes of Etna, in the valley of the river Alcantara on the Vajasindi Estate. |
气候 | Altitude: 600-800 m. a.s.l. Cold winters with snowfall, cool springs and dry summers. |
土壤成分 | Volcanic. |
栽培系统 | Espalier, with a high density of vines per hectare and low production per vine. |
收获 | By hand, at full ripening, in late September. |
发酵温度 | 26-30 °C |
酿酒工艺 | Traditional de-stemming and maceration for 6-8 days at 26-30°C. |
陈酿 | For about 15 months in very fine-grained French oak barriques. |