FORMAT: 0.75L
GRAPE VARIETY: 100% NERO D'AVOLA
VINTAGE: 2021
PLACE: SICILY -ITALY
ALCOHOL CONTENT: 14.5%VOL
To celebrate 200 years of winemaking challenge, Emilio Murdolo's work depicting Villa Valguarnera, the site of Duca di Salaparuta's first act of winemaking, becomes the identity image of a new expression of Nero d'Avola.
“In the tranquil Bagheria of the early twentieth century, inebriated by the intense scent of orange blossom and immersed in the Conca d'Oro, one of the most fascinating forms of Sicilian figurative art sprouted: cart painting”.
Lisa Sciortino
Thus begins Lisa Sciortino's book dedicated to the artistic life of Emilio Murdolo, the first painter of Sicilian carts and teacher of Renato Guttuso. The protagonist of the work is Villa Valguarnera, the summer residence of the Alliata family, as well as the place where Giuseppe Alliata Duca di Salaparuta performed his first passionate act of winemaking, his first vinification. To celebrate this wine challenge that turns 200 in 2024, Emilio Murdolo's work depicting the place where it all began becomes the identity image of a new expression of Nero d'Avola that bears a name dear to the company: Triskelè.
THE ESTATE:
The Tenuta di Suor Marchesa is located in Riesi, in the center of Sicily, on a gentle hill well exposed to the winds, where the summers are very hot and the winters mild and short. In this part of the island, for centuries, Nero d'Avola has been grown, which in the Riesi area, thanks to the particular soil and climate conditions, has found an ideal habitat.
Expressions of Nero D'Avola Duca di Salaparuta was the first company in Sicily to believe in the potential of Nero d'Avola, enhancing its purity for the first time in 1984. In 40 years, Duca Enrico has become an undisputed icon of Sicilian winemaking and from the expertise of Duca di Salaparuta other versions of this multifaceted and identifying vine were born: Passo delle Mule and Triskelè.
THE 2021 VINTAGE
2021 will be remembered for a climate trend with temperatures above the seasonal average. Rainy winter and dry spring and summer. Very hot start to summer, from the beginning of August the cooler climate has positively influenced the vegetative cycle of the vine which has led to an excellent ripening of the grapes.
VINIFICATION AND REFINING:
After unloading the crates, the grapes are sorted on a conveyor belt. After destemming the bunches, they enter the winemaker where the alcoholic fermentation begins at a controlled temperature of 26 – 28 °C at the same time as the maceration of the pulp and skins. The fermentation continues with increasingly punctual macerations and delestages. At the end of the fermentation, the wine remains in contact with the skins for another week and after racking, the malolactic fermentation is awaited in a cement tank before the refinement begins in oak barrels with grain.
fine, elegantly toasted, new and second passage for a period of 10 to 12 months. The wine then ages in the bottle for at least a year before being released for sale.
THE WINE:
Deep red color with purple reflections. Triskelè tells the nose of notes of black cherry, blackberries and spices, fruit of the refinement in barrique. On the palate it is oblique, with soft tannins, with a long and pleasant finish.
FOOD PAIRING:
Ideal with grilled red meats, braised meats and game. Excellent pairing with
medium and long-aged cheeses.