Triskelè

2021

To mark the 200th anniversary of this winemaking challenge, Emilio Murdolo’s depiction of Villa Valguarnera, the site where the first wine was produced by the Duca di Salaparuta, has been chosen to represent the identity of a new form of expression of Nero d’Avola.

Data sheet

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75 cl

“At the start of the 200th century, in the paceful city of Bagheria, located in the Conca d’Oro plain, a charming form of Sicilian figurative art flourished, enveloped in the sweet scent of orange blossom: cart painting”

Lisa Sciortino

This is the opening sentence of Lisa Sciortino’s book on the artistic life of Emilio Murdolo, the first Sicilian cart painter and the master of Renato Guttuso.

The chosen work of art is Villa Valguarnera, which depicts the villa of the same name that served as the summer residence of the Alliata family. It was here that Giuseppe Alliata, Duca di Salaparuta, first discovered his passion for winemaking and produced his first vintage.

Details

climate

The year 2021 was marked by temperatures above seasonal average. Rainy winter; very dry spring and summer. Although early summer was very hot the end of the season was more temperate.

Harvest

Manual harvest in 3 kg crates, from the last week of September to the first week of October.

Vinification and Ageing

Upon arrival at the winery, the grape bunches are selected and, aer destemming, transferred to the fermenter, where alcoholic fermentation begins at a controlled temperature of 26–28°C, simultaneously with maceration. At the end of fermentation, the wine remains in contact with the skins for another week. After racking, it undergoes malolactic fermentation in concrete tank before aging in new and second-passage oak barriques for a period of 10 to 12 months. The wine is then aged in the bottle for at least one year before being released on the market.