Duca Enrico 2016 Red Wine Terre Siciliane IGT - Duca di Salaparuta

Duca Enrico, the first 100% pure produced in Sicily

This spectacular Sicilian wine represents a milestone in the viticulture of its homeland. It is in fact the first 100% produced in Sicily, in 1824, in the estate of Suor Marchesa, where it is still produced today.

Finished in the second half of October, the 2016 harvest was characterized by a winter with low rainfall and lower temperatures than in previous years, leading to a slight delay with the harvest to ensure the tannic and anthocyanic heritage of harvest destined for Duke Enrico

COLOR: Intense and brilliant ruby ​​red

BOUQUET: Intense and immediate notes of cherry, of small ripe red fruits - sweet sensations of vanilla - which over time will find the tertiary evolution of its aromas already enriched by the notes of eucalyptus and incense

TASTE: Round, excellent structure (35 grams / liter of net extract) with good acidity and evident but velvety and elegant tannins. Growing thickness, persistence and finesse

DATA SHEET

TYPE: Red

CLASSIFICATION: IGP Terre Siciliane

PRODUCTION AREA: Central-eastern Sicily, in the territory of Riesi Suor Marchesa

 VINEYARDS: Alberello trained, density of at least: 5,000 plants per hectare with low yield: per plant (max 1.2 kg)

SOIL: Calcareous-clayey

ALTITUDE: From 300 to 350 meters above sea level

CLIMATE OF THE YEAR: The 2016 vintage was characterized by a winter with low rainfall and a lower thermal average than in previous years. The harvest recorded a delay of about fifteen days compared to the average of recent years. To ensure the tannic and anthocyanin heritage from the Suor Marchesa estate, the harvest was postponed by one month (the grapes were harvested in mid-October compared to the period at the end of September in recent years)

HARVEST: Manual, when perfectly ripe from 10 to 18 October

VINIFICATION: Destemming of the grapes, maceration at 28 ° -30 ° C for 9 days. And, after racking, malolactic fermentation

MATURATION: At least 18 months in small noble oak barrels in which it acquires complexity, style and longevity

AGING: From May 2019 in bottle at a controlled temperature

ALCOHOL CONTENT: 14.50% by vol.

TOTAL ACIDITY: 6.45 g / l of tartaric acid

PH: 3.48

DRY EXTRACT: 35 g / l

ANNUAL PRODUCTION: 4,000 bottles of 750 ml

SERVING TEMPERATURE: 16 ° - 18 ° C.

SERVING SUGGESTIONS: Excellent with red meats, medium-aged cheeses and with savory dishes. Ideal as a meditation wine

STORAGE: Bottle laid down in a very cool (13 ° - 15 ° C) and not excessively humid environment

DURATION: Over 10 years if stored in suitable cellars

FIRST YEAR OF PRODUCTION: Harvest 1984