Duke Henry

In 1984, Duca di Salaparuta made Duca Enrico, the first pure Nero d'Avola, heralding a new era of Sicilian winemaking. After unloading the crates, the grapes are sorted again on a conveyor belt. After destemming, the grapes are transferred to the fermenter, where alcoholic fermentation begins at a controlled temperature of about 26–28 °C, simultaneously with the maceration of the pulp and skins. Fermentation continues with increasingly precise macerations and delestage. At the end of fermentation, the wine remains in contact with the skins for another week, and after racking, it waits in concrete tanks for malolactic fermentation before beginning aging in new and second-pass fine-grained, elegantly toasted oak barriques for a period of 14 to 18 months. The wine then ages in the bottle for at least one year before commercialization.