Duca di Salaparuta
Kados Grillo
The Duca di Salaparuta Group, gathered together by the Reina family, consists of three historic wine brands (Duca di Salaparuta, Corvo, and Florio) and today constitutes the largest private wine group in Sicily. Duca di Salaparuta was founded in 1824 and has been a leader in Siclian wine and innovation. In the 1800s, the wine in Sicily was big and powerful. The Duke of Salaparuta, Giuseppe Alliata, decided to produce a delicate and elegant wine from the grapes of his own estate. With the third generation of winemakers, Duke Enrico followed in his family’s footsteps and his studies were the basis for what is currently their most iconic product, Duca Enrico, whose first vintage was bottled in 1984 — a revolution in Sicilian wine history.
Duca di Salaparuta makes wine across three different Estates: Vajasindi Estate, Suor Marchesa Estate, and Risignolo Estate. The Vajasindi Estate in northeastern Sicily is 21 hectares of land located on the northern volcanic slopes of Mount Etna and divided into two terraces sitting at 700 meters and 620 meters above sea level. The Suor Marchesa Estate in the Riesi area in central, southern Sicily sits on a gentle hill with wind exposure where the summers are very hot and the winters mild and short. With 127 hectares of vineyards it was chosen for its southern exposure, excellent ventilation and sunlight, and limestone soil composition. The Risignolo Estate located in western Sicily in Salemi is 35 hectares of vineyards set in the sunny countryside chosen for its proximity to the sea and hillside position sitting between 300 and 350 meters above sea level. With mixed land, the climate is temperate, but with broad temperature differences. Duca di Salaparuta is truly a style icon choosing quality and naturalness created through a vigor for innovation and a bond with the terroir.
Tasting Notes
Straw yellow with slight greenish highlights. Floral, slight note of vanilla, complex. Wide, velvety, lively, well-bodied and persistent.
Cultivation
Harvested the first half of September. Vines are trained on vertical shoot positioning, and bush-trained, with a density of more than 5,000 plants per hectare.
Vinification
55% of the first pressing must ferments slowly in small oak casks for about 40 days, while the rest ferments in stainless steel tanks.
Aging
The wine matures on the lees at a controlled temperature until spring, and ages at least three months in bottle in a temperature-controlled environment before release.
APPELLATION
DOC Sicilia
VARIETAL
100% Grillo
ABV
13%
ALTITUDE
300 meters
SOIL
Silice and clay
PHILOSOPHY
Sustainable