For those who would like to try a sapid, intense and long-lived wine which, however, preserves its freshness, Duca di Salaparuta offers its personal interpretation of Grillo. The floral and citrus scents of Kàdos, with its ample velvety taste, make this wine – produced with grapes from the Tenuta di Risignolo estate – one of the most versatile Duca di Salaparuta whites.
Grillo.
Calatafimi, Salemi, Western Sicily.
12,5% vol.
It goes well with fish starters and raw seafood, as well as vegetable-based main courses.
Right in the heart of the island, where summers are hot and winters mild, Duca di Salaparuta chooses to cultivate the Vermentino grape variety, much appreciated throughout Italy, from which Sentiero del Vento is made. With its Mediterranean maquis scents, ample and velvety on the palate and characterised by freshness and minerality, it gives this grape variety an original interpretation, reflecting a desire to be open to new possibilities.
Vermentino.
Riesi, Butera, South-central Sicily.
13% vol.
It is ideal for light and sophisticated lunches. To be paired with fish starters, crustaceans, raw seafood, delicate fish-based first courses, grilled fish and white meat dishes.
A single-varietal Nero d’Avola, Passo delle Mule is made from grapes from the Tenuta di Suor Marchesa estate, inland from the coast of southern Sicily. Here soil, climate and altitude provide a perfect mix for the production of this enveloping wine, which offers softness combined with remarkable freshness on the palate.
Nero d’Avola.
Riesi, Butera, South-central Sicily.
14% vol.
It is excellent with main courses of red meat and grilled meats, and is also ideal with mature cheeses.