Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Oakbarrel aged

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 above is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryVery Long, Tobacco-Mineral finish

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

With cheese

Caciocavallo Palermitano Our pick A caciocavallo aged towards six months is piquant, with a compact paste that flakes. Nero d'Avola-led reds bring dark fruit, tannin and acidity to carry that sharpness, and the weight to meet a wheel kept long enough to grate.

How to serve Duca di Salaparuta Duca Enrico

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1984First Duca Enrico (1984): an early premium 100% Nero d'Avola from a Sicilian commercial house
  2. 1997Duca 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.

Tags

cellar worthy dry firm tannin full body iconic medium acid mood bold mood contemplative nero d avola occasion cellar occasion special old world pairs with aged cheese pairs with game pairs with red meat price premium still red

Taste it where it is made: tastings near Duca di Salaparuta (Corvo)

Wine tastings and winery visits in Sicily (51) · Wine tours and day trips in Sicily (44)

See all 2017 bookable experiences in Sicily

← Back to wines in Sicily