Corvo, always attentive to the natural aspect of the grape and to respect for the local area, having obtained both Viva and Equalitas sustainability certifications – is now also going organic for 2023, with the Irmàna Line. Three native single-varieties, Irmàna Nero d’Avola, Grillo and Frappato, the experience gained in almost two centuries of history and the intimate bond with the land have enabled Corvo to recount the uniqueness of Sicily, taking the vineyard as a starting point.

A commitment to environmental, social and economic sustainability brought to fruition in the Irmàna Line, not only in the decision only to use organically farmed grapes, but also in our meticulous compliance with all the protocols imposed by the certifying bodies throughout the production chain, and in the employment of local workers.

Working in the vineyard conscientiously, passing between the rows and weighing each bunch to choose the best ones makes up an accurate task of listening by the people who leave the countryside for the cellar and beyond. To this day, this method still remains the most reliable and is the guarantee that the wines of the Irmàna Line bring the essence of the vines into the glass.

Fundamental principles, set out as a result of constant toil by Corvo on the Irmàna Line, to tell the real story of Sicily and its wealth of Mediterranean aromas and inspirations.

DESIGN | The Irmàna range conveys the importance of sustainability even in its design, via the use of recycled materials for the label, which features delicate pencil drawings. The cork used to seal the bottles is also 100% recyclable (with zero carbon footprint).

IRMÀNA FRAPPATO SICILIA DOC

Profound knowledge of Sicily and its native vines has resulted in the creation of Irmàna Frappato Bio. Grown in ideal soil, it provides an authentic expression of the integrity of a vine with ancient origins in Sicily. Velvety on the palate, with mild tannins, Irmàna Frappato Bio is very smooth with an aromatic persistence, while the nose is filled with subtle hints of rose and violet. Perfect served with fatty fish dishes, meat and medium-mature cheeses.

IRMÀNA NERO D’AVOLA SICILIA DOC

Thanks to a strong focus on environmental and agronomic sustainability, along with in-depth knowledge of the grape variety that best represents Sicily, the aromas of marasca cherry and raspberry – typical of these sun-drenched grapes – are captured in the glass. The ample, velvety taste of Irmàna Nero d’Avola Bio and its wealth of structure is complemented with a surprising fresh note, making it the ideal accompaniment to delicious pasta and rice courses, medium-aged meats and cheeses.

IRMÀNA GRILLO SICILIA DOC

From selected Grillo grapes comes this Irmàna, a white wine with an intense but delicate aroma. Grillo, a white grape variety with a vivacious personality and rich in nuances, keeps all its varietal characteristics intact here, which are enhanced by the soft pressing of the grapes. Irmàna Grillo Bio reveals itself in the glass in its bright straw yellow colour, which translates on the nose into succulent fruity notes and Mediterranean flowers such as orange blossom. Broad on the palate, with good freshness and persistence. An excellent accompaniment to fish dishes and white meats.

With the purchase of its proprietary Estates, Duca di Salaparuta has focused more and more on the principle of zoning, which in Sicily benefits from the island’s remarkable heterogeneity and biodiversity. This involves extensive study of the unique features of each Terroir and how they influence the qualitative characteristics of winemaking. This helps us to ensure not only that each grape variety can best express its own features, but also that in doing so it defends the concept of biodiversity, of which the island is such an exceptional example. In the agronomic context, biotypes are identical vines which, evolving in different environments, can develop morphological and/or biological differences. The choice of Terroir and the wine practices applied are therefore fundamental in determining the specific features of our products, which vary according to the oenological plasticity of the grape varieties used. The choice of cultivating a vine in one area rather than another leads to very different results and even within the same vineyard the differences can be considerable, because the Terroir may offer unique individual characteristics even a few meters away. Within each Estate, therefore, grapes can be harvested which will give rise to wines with a different personalities. Starting from the 2015 harvest, moreover, Duca di Salaparuta – through two types of investigation, one traditional and one experimental – launched a further technical exploration of its Terroirs, with the following goals: to follow and link the changes in the chemical composition of the grapes during the course of maturation, to compare the kinetics of maturation from one vintage to another (depending on climatic conditions), to compare the evolution of one vineyard with respect to another (depending on their Terroirs) and to predict the date of optimal ripeness, in order to determine when to begin grape picking.

Duca di Salaparuta combines the expertise of its agronomists with laboratory operations, using latest generation technologies to monitor the health of its vines and of the soil in every phase of the production cycle, thus reducing problems and favouring timely interventions when needed. Every day a Duca di Salaparuta agronomist sets out from the Winery and travels around the island in order to follow the different stages of fruit as it ripens, and to take samples both from the company’s vineyards and those of its suppliers, for laboratory analysis. As well as analysing micro-elements in the soil, the vine’s leaves are also checked, to ensure that the plant is correctly assimilating the substances present in the soil. Frequent sample checking allows us to also verify the presence of any kind of unwanted substances, both in our own vineyards and in those of the outsourced Corvo grape suppliers. This benefits the maintenance of a correct environmental balance, while also protecting the nature of both the soils and the vines.

Duca di Salaparuta has long-lasting relationships with a series of high quality Sicilian vineyards who supply grapes for Corvo and Florio wines. The work of these suppliers is monitored at all stages of fruit growth, but they are also carefully advised throughout the year by Duca di Salaparuta technicians, who offer constant support in vineyard management and eventual problem solving. If, on arrival at the winery, the grapes do not fall within the parameters set by the Company and by law, they are rejected without appeal. However, the relationship of trust and collaboration built up over the years has drastically reduced any problems.

The high temperatures typical of Sicily and the distance between vineyards and wine-making Cellars make it necessary to use chilling techniques in order to guarantee high quality grape standards. The cooling machine can lower the temperature of the harvested grapes by up to 20°, thus ensuring the “biochemical block” of processes such as spontaneous post-harvest fermentation, the oxidation of aromatic precursors or the oxidation of the grapes’ phenolic component. The freshly harvested grapes are cooled directly in the countryside and immediately transported to the Winery Cellar: in this way, by blocking the fermentation process, we keep the fragrances and aromas of the fruit intact, along with each grape variety’s special features. In reality, however, cooling processes accompany the entire winemaking process. The controlled temperatures – during various phases – avoid sudden thermal changes, thus preventing a series of potential problems while exalting the natural characteristics of each grape variety.

The grapes destined to become a Corvo, Duca di Salaparuta or Florio wine have already been subjected to strict controls in their vineyards. However, Duca di Salaparuta – adopting an increasingly consumer-friendly perspective – has invested in state-of-the-art control and monitoring systems to check the materials reaching the Winery, to ensure compliance with current regulations. This laboratory activity is also correlated with the skills and experience of our Technical Team, who assess the quality of the grapes not only from a health point of view but also from an oenological perspective, reserving the right to refuse a batch that is analytically valid but not considered suitable for our quality standards. Each batch of grapes harvested for Duca di Salaparuta is qualitatively guaranteed by the judgement of our Agronomist and our Oenologist, as well as assessed during growth and before picking by Duca di Salaparuta’s Quality Control team.

One of the key processes of vinification. This procedure, mainly used for the vinification of red grapes, is based on keeping the grape skins in contact with the must during the fermentation process. The maceration of red grapes helps to give the wine its specific colour, as well as making it particularly rich in polyphenols and aromas. This is usually a relatively short process, and is carefully and constantly monitored. It is particularly important because it contributes to preserving the tannins – which give the wine its final structure – and all the grape cultivar’s typical aromas. Duca di Salaparuta also carries out maceration on certain white grapes, such as Moscato and Zibibbo, intended for use in Florio wines.

Duca di Salaparuta chooses the most suitable cork for each type of wine, its longevity, its sensorial characteristics and the type of bottle used. One-piece corks in natural Portuguese cork for still wines, agglomerated cork stoppers for white wines to drink young, and ‘birondellato’ twintop corks for sparkling wines… Every wine has its own cork. Each small batch of corks is verified using chemical and microbiological checks, and by our Technical Team tasting panel. Acceptance of the batch of corks is based on the combination of all the checks carried out, all of which aim to guarantee the highest quality and to minimise the risk of defective cork odours. The choice of the best supplier is fundamental but not sufficient in itself: the corks must also be analysed using oenological, analytical, critical and innovative techniques, based on latest generation technologies.

Despite the importance of technological innovation, in the genesis of a historic wine or in the creation of a new wine, the human factor remains central: people who live in close, daily contact with the grapes, guiding their growth to the point where they become both a total expression of a territory and a materialisation of human vision. The expertise consolidated over the years, the intuition and the intimate knowledge of the vineyard and the vine… these are the details that define the personality of a wine and that tell a tale to those who taste it. The marriage between modernity and craftsmanship determines the success of a company, but since technology is within the reach of every company, the truly distinctive factor remains the individual who with his personality, his culture and his vision can shape the history of winemaking.

Time plays a vital role in winemaking. Respecting nature’s time-scales and investing patience in each wine’s own maturing rhythms are vital to the balance of the final product. Whether it’s a white like Corvo Glicine, made to be drunk young, a deeply aged red like Duca Enrico or a Florio Marsala that is potentially eternal, the right time for every wine is ordained purely by the wine itself. The slow evolution in barrels inside the Marsala or Casteldaccia Cellars – and the necessary process of refinement in bottles before being put on the market – guarantee a product with an authentic and clearly defined personality. For any Florio Marsala, in particular, time is a precious ingredient that endows new nuances and richness to wines that do not fear contact with oxygen or the passage of time.