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Structure
Drinking window
Best 5 to 18 years from vintage.
vintage5 yrs18 yrs20 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: ripe black cherry, dried fig, tobacco leaf, espresso
Palate: concentrated dark fruit, structured tannin, mineral warmth, long
Duca Enrico was first bottled in 1984 as a 100% Nero d'Avola, barrique-aged, structured and concentrated; it was an early premium varietal Nero d'Avola from a major commercial Sicilian house.
What it pairs with
-
Slow-roasted Sicilian lamb
A 100% Nero d'Avola first bottled in 1984 pairs naturally with the island's classic roast lamb. -
Braised short ribs
Firm tannin and concentrated dark fruit stand up to collagen-rich slow-cooked beef cuts. -
Aged Ragusano DOP
Tobacco and espresso notes complement the sharp crystalline character of aged Ragusano.
How to serve Duca di Salaparuta Duca Enrico
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Slow-roasted Sicilian lamb, Braised short ribs, Aged Ragusano DOP. Match the wine's structure to the dish's fat and salt.
History
Duca Enrico was launched in 1984 as the first serious premium 100% Nero d'Avola bottled in Sicily. Before this wine, Nero d'Avola was used primarily for blending. Duca di Salaparuta named it for the title of the founding family and it opened the door to the Nero d'Avola revolution of the 1990s and 2000s.
- 1984: First Duca Enrico (1984): an early premium 100% Nero d'Avola from a Sicilian commercial house
- 1997: Duca di Salaparuta acquired by Illva Saronno; production continues under same label
Facts
- Producer
- Duca di Salaparuta (Corvo) · visiting guide
- Grapes
- Nero d'Avola (100%)
- Classification
- Sicilia DOC
- Oak
- Aged in French barriques, 12-14 months
- ABV
- 14.0%
- Price
- EUR 30-45 at retail
- Drinking window
- 5-18 from vintage
- First vintage
- 1984
Frequently asked about Duca di Salaparuta Duca Enrico
What does Duca di Salaparuta Duca Enrico taste like?
On the nose, ripe black cherry, dried fig, tobacco leaf, espresso. On the palate, concentrated dark fruit, structured tannin, mineral warmth, long. Structurally full-bodied, firm tannins, medium acidity with a very long, tobacco-mineral finish. Duca Enrico was Sicily's first landmark 100% Nero d'Avola: barrique-aged, structured and concentrated, it defined the modern Sicilian red wine archetype and remains a pillar of the island's wine history.
When should I drink Duca di Salaparuta Duca Enrico?
Drink 5-18 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Duca di Salaparuta Duca Enrico?
Slow-roasted Sicilian lamb is the canonical pairing. Other strong matches include Braised short ribs and Aged Ragusano DOP. One of Sicily's oldest Nero d'Avola landmarks pairs naturally with the island's classic roast lamb.
What grapes are in Duca di Salaparuta Duca Enrico?
The blend is Nero d'Avola (100%). The wine is classified as Sicilia DOC.
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