Làvico Duca di Salaparuta

CLASSIFICATION - Etna DOC

GRAPE VARIETY - Nerello Mascalese

PRODUCTION AREA Central-Eastern Sicily, on the slopes of Mount Etna, to the right of the Alcantara Valley, town of Castiglione di Sicilia,Vajasindi estate. 

SOIL - Volcanic. 

ALTITUDE - From 600 to 800 meters msl. 

VINEYARDS - Bush-trained for Nerello Mascalese and counter-espalier trained for Merlot. High density of plants per hectare (more than 4,000) and with a low yield per plant. 

CLIMATE - Cold and snowy winters with cool springs and dry summers. 

VINTAGE - By hand, at full ripening (end of September – mid October). 

VINIFICATION - Destemming of the grapes, traditional maceration for 7-8 days at 26°-28°C. and then malolactic fermentation.

AGEING - At least 12 months in small fine oak casks.

REFINEMENT - After bottling, for at least six months in cool wine cellars for the perfect fusion of the organoleptic features. 

TASTING - Color: ruby red with garnet red highlights. Aroma: fragrant, intense, spicy and complex and rich in sensations, hints of fruit and vanilla well-blended together. Flavor: good structure, elegant and personality, liveliness and austere tannins, persistent. 

ALCOHOL CONTENT - 13% Vol

MEAN PRODUCTION PER YEAR - 60,000 750-ml bottles and 1,000 1.500-ml magnum bottles. 

SERVING TEMPERATURE - 17°-18°C. 

RECOMMENDED GLASS - Fine, transparent, wide, long-stemmed glass. 

RECOMMENDED WITH - Especially with red meat dishes with fragrant flavors, but it also matches well with game birds and cheeses. 

PRESERVATION - Bottle laid in a very cool room (15°-17°C.), not too moist. 

LIFE - More than 5 years if kept in cellars with suitable conditions.

Originally bottled by DUCA DI SALAPARUTA Spa MARSALA (TP) ITALY