In the glass
Aroma: ripe black cherry, dried fig, tobacco leaf, espresso
Palate: concentrated dark fruit, structured tannin, mineral warmth, long
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.
What it pairs with
-
Slow-roasted Sicilian lamb
One of Sicily's oldest Nero d'Avola landmarks 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.
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: Sicily's first premium 100% Nero d'Avola
- 1997 — Duca di Salaparuta acquired by Illva Saronno; production continues under same label
Facts
- Producer
- Duca di Salaparuta (Corvo)
- 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