Duca di Salaparuta has long-lasting relationships with a series of high quality Sicilian vineyards who supply grapes for Corvo and Florio wines. The work of these suppliers is monitored at all stages of fruit growth, but they are also carefully advised throughout the year by Duca di Salaparuta technicians, who offer constant support in vineyard management and eventual problem solving. If, on arrival at the winery, the grapes do not fall within the parameters set by the Company and by law, they are rejected without appeal. However, the relationship of trust and collaboration built up over the years has drastically reduced any problems.
KEEP ON READINGThe grapes destined to become a Corvo, Duca di Salaparuta or Florio wine have already been subjected to strict controls in their vineyards. However, Duca di Salaparuta – adopting an increasingly consumer-friendly perspective – has invested in state-of-the-art control and monitoring systems to check the materials reaching the Winery, to ensure compliance with current regulations. This laboratory activity is also correlated with the skills and experience of our Technical Team, who assess the quality of the grapes not only from a health point of view but also from an oenological perspective, reserving the right to refuse a batch that is analytically valid but not considered suitable for our quality standards. Each batch of grapes harvested for Duca di Salaparuta is qualitatively guaranteed by the judgement of our Agronomist and our Oenologist, as well as assessed during growth and before picking by Duca di Salaparuta’s Quality Control team.
KEEP ON READINGPressing is the process by which the grapes, after being lightly squeezed, are crushed with a heavy press, separating the liquid part (must or wine) from the solid part of the grape (the marc). In making red wine, the pressing is carried out after the maceration of grapes with their skins, while for white wine it is carried out on the fresh grapes. The soft pressing and draining of the white grapes leads to the gathering of the first liquid, the so-called flower of the wine, the most noble part. Several pressing phases follow, from which progressively less valuable liquids are obtained. Duca di Salaparuta has studied this delicate process meticulously and has established an automated pressing procedure tailor-made for each grape cultivar: this means that we encourage the natural development of the winemaking process to ensure constant quality throughout the vinification, obtaining a consistent product and therefore an outstanding final result. In other words, our meticulous care aims to preserve all the features of each grape variety and protect them all the way up to the final wine glass.
KEEP ON READINGOne of the key processes of vinification. This procedure, mainly used for the vinification of red grapes, is based on keeping the grape skins in contact with the must during the fermentation process. The maceration of red grapes helps to give the wine its specific colour, as well as making it particularly rich in polyphenols and aromas. This is usually a relatively short process, and is carefully and constantly monitored. It is particularly important because it contributes to preserving the tannins – which give the wine its final structure – and all the grape cultivar’s typical aromas. Duca di Salaparuta also carries out maceration on certain white grapes, such as Moscato and Zibibbo, intended for use in Florio wines.
KEEP ON READINGDuca di Salaparuta has invested extensively in automation and quality winemaking processes in its Winery Cellars. All the production processes, from the arrival of the grapes in the winery to the storage of the finished product, are now subjected to advanced computer supervision, thus ensuring total product traceability. All the oenological phases are automated and monitored by a state-of-the-art information system, a kind of highly detailed oenologist’s diary. The same applies to the systems for sanitising plant equipment, ensuring “clean” winemaking processes and perfect sterilisation of vats and tanks after each process. Even the cooling system and the maintenance of the right temperature are guaranteed throughout the winemaking process by electronic systems, as is the correct functioning of the tanks and the bottling system. The use of these technologies allows us to minimise production anomalies, to protect the consumer, and to offer the authentic expression of each territory.
KEEP ON READINGDuca di Salaparuta chooses the most suitable cork for each type of wine, its longevity, its sensorial characteristics and the type of bottle used. One-piece corks in natural Portuguese cork for still wines, agglomerated cork stoppers for white wines to drink young, and ‘birondellato’ twintop corks for sparkling wines… Every wine has its own cork. Each small batch of corks is verified using chemical and microbiological checks, and by our Technical Team tasting panel. Acceptance of the batch of corks is based on the combination of all the checks carried out, all of which aim to guarantee the highest quality and to minimise the risk of defective cork odours. The choice of the best supplier is fundamental but not sufficient in itself: the corks must also be analysed using oenological, analytical, critical and innovative techniques, based on latest generation technologies.
KEEP ON READINGDespite the importance of technological innovation, in the genesis of a historic wine or in the creation of a new wine, the human factor remains central: people who live in close, daily contact with the grapes, guiding their growth to the point where they become both a total expression of a territory and a materialisation of human vision. The expertise consolidated over the years, the intuition and the intimate knowledge of the vineyard and the vine… these are the details that define the personality of a wine and that tell a tale to those who taste it. The marriage between modernity and craftsmanship determines the success of a company, but since technology is within the reach of every company, the truly distinctive factor remains the individual who with his personality, his culture and his vision can shape the history of winemaking.
KEEP ON READINGThe introduction of systems for monitoring and studying grape varieties and terroirs is an important factor in the development of a modern concept of naturalness. A new approach to agricultural production, more carefully pondered and selective, which shifts the focus away from thinking of the vineyard as a single entity and instead focuses on the single plant, cared for according to its needs and its potential. However, this intimate and capillary approach is also handed down directly from centuries-old expertise that constitutes an invaluable heritage. The experience and manual skills of people who live in the territory and know every nuance of every grape variety is integrated daily with the latest control systems. A blend that guarantees the health and maximum quality yield of the grapes in the Cellar.
KEEP ON READINGTime plays a vital role in winemaking. Respecting nature’s time-scales and investing patience in each wine’s own maturing rhythms are vital to the balance of the final product. Whether it’s a white like Corvo Glicine, made to be drunk young, a deeply aged red like Duca Enrico or a Florio Marsala that is potentially eternal, the right time for every wine is ordained purely by the wine itself. The slow evolution in barrels inside the Marsala or Casteldaccia Cellars – and the necessary process of refinement in bottles before being put on the market – guarantee a product with an authentic and clearly defined personality. For any Florio Marsala, in particular, time is a precious ingredient that endows new nuances and richness to wines that do not fear contact with oxygen or the passage of time.
KEEP ON READINGFlorio manually prepares the must used for the production of its renowned Marsala Wines. The must is a liquid compound obtained by pressing grapes, but not yet fermented. It consists mainly of juice and natural sugars from the grapes. The quality of the must is vitally important for the definition of the fragrance and the sugar content of wines such as Targa 1840, Donna Franca and Baglio Florio, this is why Duca di Salaparuta has it made by its own technicians in its Marsala Cellars. Our must characterises our products in a unique way, making them recognisable and truly unforgettable.
KEEP ON READINGDuca di Salaparuta has long-lasting relationships with a series of high quality Sicilian vineyards who supply grapes for Corvo and Florio wines. The work of these suppliers is monitored at all stages of fruit growth, but they are also carefully advised throughout the year by Duca di Salaparuta technicians, who offer constant support in vineyard management and eventual problem solving. If, on arrival at the winery, the grapes do not fall within the parameters set by the Company and by law, they are rejected without appeal. However, the relationship of trust and collaboration built up over the years has drastically reduced any problems.
KEEP ON READINGThe grapes destined to become a Corvo, Duca di Salaparuta or Florio wine have already been subjected to strict controls in their vineyards. However, Duca di Salaparuta – adopting an increasingly consumer-friendly perspective – has invested in state-of-the-art control and monitoring systems to check the materials reaching the Winery, to ensure compliance with current regulations. This laboratory activity is also correlated with the skills and experience of our Technical Team, who assess the quality of the grapes not only from a health point of view but also from an oenological perspective, reserving the right to refuse a batch that is analytically valid but not considered suitable for our quality standards. Each batch of grapes harvested for Duca di Salaparuta is qualitatively guaranteed by the judgement of our Agronomist and our Oenologist, as well as assessed during growth and before picking by Duca di Salaparuta’s Quality Control team.
KEEP ON READINGPressing is the process by which the grapes, after being lightly squeezed, are crushed with a heavy press, separating the liquid part (must or wine) from the solid part of the grape (the marc). In making red wine, the pressing is carried out after the maceration of grapes with their skins, while for white wine it is carried out on the fresh grapes. The soft pressing and draining of the white grapes leads to the gathering of the first liquid, the so-called flower of the wine, the most noble part. Several pressing phases follow, from which progressively less valuable liquids are obtained. Duca di Salaparuta has studied this delicate process meticulously and has established an automated pressing procedure tailor-made for each grape cultivar: this means that we encourage the natural development of the winemaking process to ensure constant quality throughout the vinification, obtaining a consistent product and therefore an outstanding final result. In other words, our meticulous care aims to preserve all the features of each grape variety and protect them all the way up to the final wine glass.
KEEP ON READINGOne of the key processes of vinification. This procedure, mainly used for the vinification of red grapes, is based on keeping the grape skins in contact with the must during the fermentation process. The maceration of red grapes helps to give the wine its specific colour, as well as making it particularly rich in polyphenols and aromas. This is usually a relatively short process, and is carefully and constantly monitored. It is particularly important because it contributes to preserving the tannins – which give the wine its final structure – and all the grape cultivar’s typical aromas. Duca di Salaparuta also carries out maceration on certain white grapes, such as Moscato and Zibibbo, intended for use in Florio wines.
KEEP ON READINGDuca di Salaparuta has invested extensively in automation and quality winemaking processes in its Winery Cellars. All the production processes, from the arrival of the grapes in the winery to the storage of the finished product, are now subjected to advanced computer supervision, thus ensuring total product traceability. All the oenological phases are automated and monitored by a state-of-the-art information system, a kind of highly detailed oenologist’s diary. The same applies to the systems for sanitising plant equipment, ensuring “clean” winemaking processes and perfect sterilisation of vats and tanks after each process. Even the cooling system and the maintenance of the right temperature are guaranteed throughout the winemaking process by electronic systems, as is the correct functioning of the tanks and the bottling system. The use of these technologies allows us to minimise production anomalies, to protect the consumer, and to offer the authentic expression of each territory.
KEEP ON READINGDuca di Salaparuta chooses the most suitable cork for each type of wine, its longevity, its sensorial characteristics and the type of bottle used. One-piece corks in natural Portuguese cork for still wines, agglomerated cork stoppers for white wines to drink young, and ‘birondellato’ twintop corks for sparkling wines… Every wine has its own cork. Each small batch of corks is verified using chemical and microbiological checks, and by our Technical Team tasting panel. Acceptance of the batch of corks is based on the combination of all the checks carried out, all of which aim to guarantee the highest quality and to minimise the risk of defective cork odours. The choice of the best supplier is fundamental but not sufficient in itself: the corks must also be analysed using oenological, analytical, critical and innovative techniques, based on latest generation technologies.
KEEP ON READINGDespite the importance of technological innovation, in the genesis of a historic wine or in the creation of a new wine, the human factor remains central: people who live in close, daily contact with the grapes, guiding their growth to the point where they become both a total expression of a territory and a materialisation of human vision. The expertise consolidated over the years, the intuition and the intimate knowledge of the vineyard and the vine… these are the details that define the personality of a wine and that tell a tale to those who taste it. The marriage between modernity and craftsmanship determines the success of a company, but since technology is within the reach of every company, the truly distinctive factor remains the individual who with his personality, his culture and his vision can shape the history of winemaking.
KEEP ON READINGThe introduction of systems for monitoring and studying grape varieties and terroirs is an important factor in the development of a modern concept of naturalness. A new approach to agricultural production, more carefully pondered and selective, which shifts the focus away from thinking of the vineyard as a single entity and instead focuses on the single plant, cared for according to its needs and its potential. However, this intimate and capillary approach is also handed down directly from centuries-old expertise that constitutes an invaluable heritage. The experience and manual skills of people who live in the territory and know every nuance of every grape variety is integrated daily with the latest control systems. A blend that guarantees the health and maximum quality yield of the grapes in the Cellar.
KEEP ON READINGTime plays a vital role in winemaking. Respecting nature’s time-scales and investing patience in each wine’s own maturing rhythms are vital to the balance of the final product. Whether it’s a white like Corvo Glicine, made to be drunk young, a deeply aged red like Duca Enrico or a Florio Marsala that is potentially eternal, the right time for every wine is ordained purely by the wine itself. The slow evolution in barrels inside the Marsala or Casteldaccia Cellars – and the necessary process of refinement in bottles before being put on the market – guarantee a product with an authentic and clearly defined personality. For any Florio Marsala, in particular, time is a precious ingredient that endows new nuances and richness to wines that do not fear contact with oxygen or the passage of time.
KEEP ON READINGFlorio manually prepares the must used for the production of its renowned Marsala Wines. The must is a liquid compound obtained by pressing grapes, but not yet fermented. It consists mainly of juice and natural sugars from the grapes. The quality of the must is vitally important for the definition of the fragrance and the sugar content of wines such as Targa 1840, Donna Franca and Baglio Florio, this is why Duca di Salaparuta has it made by its own technicians in its Marsala Cellars. Our must characterises our products in a unique way, making them recognisable and truly unforgettable.
KEEP ON READING