Duca Enrico, produced for the first time in 1984, is one of the wine icons of Italian and international oenology. The first 100% Nero d’Avola label in the history of Sicilian wine, this noble red is now made exclusively from particular meticulously selected vines: a wine with aristocratic allure and unmistakable style.
Nero d’Avola.
Central and southern Sicily, municipality of Butera on the Riesi-Gela road.
From 13.5% to 14.5% vol., depending on vintage.
For special occasions and for after-meal meditation.
Bianca di Valguarnera is a white wine with a noble tradition. Vinified with meticulous care, it is aged in oak barriques and stands out for its intense aroma and rich nuanced flavours, which on the palate astonish for their unexpectedly fresh notes. Excellent for accompanying fine fish dishes, it is also superb as a meditation wine.
Insolia.
Central-western Sicily, municipality of Salemi.
13,5% – 14,0% vol.
For important occasions.
On the slopes of Mount Etna, Duca di Salaparuta decided to launch an innovative experiment by cultivating Pinot Nero for the first time. The result of this winemaking experiment was Nawàri, which is now part of the Icons, a 100% Pinot Nero that astonishes with its personality and impressive structure, combined with elegant fruitiness and generous freshness.
Pinot Nero.
Northeastern Sicily, on the slopes of Mount Etna, on the right-hand side of the Alcantara valley.
13,0% – 13,5% vol.
To please those who love to explore unusual wines.
For those who would like to try a sapid, intense and long-lived wine which, however, preserves its freshness, Duca di Salaparuta offers its personal interpretation of Grillo. The floral and citrus scents of Kados, with its ample velvety taste, make this wine – produced with grapes from the Risignolo Estate – one of the most versatile Duca di Salaparuta whites.
Grillo.
Western Sicily, between the municipalities of Salemi and Gibellina.
12,5% – 13,0 % vol.
Excellent with fish dishes, vegetables and white meat.
Right in the heart of the Island, where summers are hot and winters mild, Duca di Salaparuta chooses to cultivate the Vermentino grape variety, much appreciated throughout Italy, from which Sentiero del Vento is made. With its Mediterranean maquis scents, ample and velvety on the palate and characterised by freshness and minerality, it gives this grape variety an original interpretation, reflecting a desire to be open to new possibilities.
Vermentino.
Suor Marchesa Estate, municipality of Butera.
13,0% – 13,5% vol.
Excellent with fish dishes and white meat.
100% Nero d’Avola, Passo delle Mule is made from grapes from the Suor Marchesa Estate, inland from the coast of southern Sicily. Here soil, climate and altitude provide a perfect mix for the production of this enveloping wine, which offers softness combined with remarkable freshness on the palate.
Nero d’Avola.
Central and southern Sicily, municipality of Butera on the Riesi-Gela road.
13,0% – 14,0% vol.
Convivial meals, accompanying meat or mature cheese.
The Vajasindi Estate, on the slopes of Mount Etna, is home to native grape varieties as well as Pinot Nero, which today takes on a new form on this soil of volcanic origin. This is where Duca Nero is born, the Pinot Nero sparkling wine produced according to the Charmat method, which is not only elegant and fresh on the nose, but also exhibits a very distinct minerality on the palate.
Pinot Nero.
The Vajasindi Estate on the northern slopes of Mount Etna, in the municipality of Castiglione di Sicilia.
12.0% – 12.5% vol.
Wonderful as an aperitif, excellent throughout a meal.
Native to the slopes of Mount Etna, Nerello Mascalese has different features according to the area in which it is grown. These black grapes are grown on the terraces of the Vajasindi Estate and are used to produce Lavico Etna Rosso, a wine with an elegant body, fresh and slightly savoury, partly aged in French oak barriques.
Nerello Mascalese.
Vajasindi Estate, northeastern Sicily, on the slopes of Mount Etna on the side of the Alcantara Valley. Municipality of Castiglione di Sicilia and Randazzo.
13.0% – 13.5% vol.
Red meats and mature cheeses. Served cool (16° C), also with savoury fish dishes.
Lavico Etna Bianco, Carricante, a white grape variety native to the Mount Etna area, perfectly captures the story of its land with its intense aromas of peach and exotic fruits, and marked iodised, occasionally spicy notes. Savoury and persistent on the palate, it has a distinct freshness, typical of this grape variety, which adds body and unexpected longevity, as well as earthy qualities, since this wine has its roots in lava soil.
Carricante.
Vajasindi Estate, northeastern Sicily, on the slopes of Mount Etna on the side of the Alcantara valley. Municipality of Castiglione di Sicilia and Randazzo.
12.5% – 13.0% vol.
Fish-based dishes in general.
This wine, deep ruby red in colour with purple tinges, the result of exposure to the hot sun and with fascinating aromas, originates from Soil No. 7 in the Suor Marchesa Estate. Here, the fruity notes of blackberry, blueberry and raspberry jam perfectly blend with the scents of liquorice, sandalwood, vanilla and noble spices, delighting the nose with all kinds of new sensations. It is rich on the palate, with a fresh, full-bodied taste. The tannins are ripe, smooth and velvety.
Cabernet Franc.
Suor Marchesa Estate in Riesi (province of Caltanissetta) in central-eastern Sicily.
13% – 14 % vol.
Ideal with red meat dishes, as mixed grill, and mature cheeses.
This fresh and sapid Zibibbo comes from the fertile hills of the Risignolo Estate, from Soil No. 5 of the vineyard, where its grapes are grown in soils rich in clay and lime. It has an intense but refined aroma in the glass, with distinct notes of orange blossom and lily of the valley, along with hints of fruits and, in particular, of Sicilian citrus fruits. This wine is smooth and intense on the palate. Each bottle is numbered and unique.
Zibibbo.
Central and western Sicily.
13% – 13,5 % vol.
Raw fish, crustaceans, hearty fish dishes.
Produced from grapes grown on Soil No. 3 of the Suor Marchesa Estate, mainly calcareous and north facing, Duca di Salaparuta’s Sauvignon Blanc preserves the characteristic freshness and acidity of this grape variety. With an elegant and complex bouquet, the varietal notes blend with the typically Mediterranean floral notes of jasmine and white broom, while fruity hints are combined with spicy ones, reminiscent of vanilla and pink pepper. The notes perceived on the nose are complemented on the palate. Each bottle is numbered and unique.
Sauvignon Blanc.
Central and eastern Sicily.
13,0% – 13,5% vol.
Ideal with oysters and shellfish. It also goes well with baked fish and white meat dishes.
Colomba Platino is made using only Insolia grapes. Created for the first time in 1959, this elegant white is fresh but at the same time bold and well structured. It is one of the best known whites for Sicilian wine connoisseurs and clearly shows its close bond with its territory of origin.
Insolia.
Western Sicily, provinces of Trapani and Agrigento.
12,0% – 12,5% vol.
For extra-special dinners or lunches.
Starting from the 2019 harvest, Insolia has been combined with the intensity of another historical grape variety that is native to the Island, Nero d’Avola. Colomba Platino Nero d’Avola is born, which will captivate with its refined taste on the palate, great structure and richness, and its strong hints of Marasca cherry and spices.
Nero d’Avola.
Central and southern Sicily.
13,0% – 13,5% vol.
For extra-special dinners or lunches.