DUCA ENRICO, EVOLUTION OF NERO D’AVOLA: MASTERCLASS AT CASTELDACCIA CELLARS
Last November 14th a masterclass took place in Palermo on Duca Enrico, wine that’s a symbol not only of Duca di Salaparuta but also of Italian/international enology per se. Presented in 2018 vintage version by enologist Barbara Tamburini at the cellars in Casteldaccia, Duca Enrico is the first Nero d’Avola bottled in pure natural form on which, back in 1984, Duca di Salaparuta made a wager by starting from Sicily’s most common native black grape variety. So is born an iconic wine, expression of a project which all while aware of its distinctive past looks to the future with a spirit of curiosity. To offer in the wineglass the freshness and endless nuances of a varietal with all the colors of Sicily.
The 2018 Grape Harvest
After a cold, rainy winter, in 2018 came a mild spring with rains that were providential for the vines. This created a water reserve useful in facing the particularly hot dry month of June that followed, and subsequently two balmier summer months that made for a perfect maturation of the grapes. Harvesting took place in mid September 2018, all by hand.
DUCA ENRICO 2018
Ever true to form, Duca Enrico 2018 is a particularly complex and elegant wine. And yet this specific vintage is even more vibrant than usual, revealing from an initial nosing notes of black cherry and raspberry, followed by notes of vanilla and spices. This is the result of lengthy barrique aging in the cellars of Casteldaccia (Palermo). The mouthfeel is harmoniously smooth, with velvety tannins and a nicely lingering aromatic flavor.
Ideal with grilled and braised red meats, excellent also with long and medium seasoned cheeses, Duca Enrico 2018 is as always a wine with an aristocratic allure and a truly distinctive style.
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