Duca di Salaparuta Lavico Vaj. Etna Rosso 2022

Manual selection of the grapes in crates during the second half of
September

After destemming, the grapes ferment for about two weeks in stainless steel tanks.
The wine then remains in contact with the skins for at least five days. This is
followed by racking and a transfer to concrete tanks, where malolactic fermentation
takes place.

Part of the wine aged in concrete, while the rest matured in new or
second-passage oak barriques for at least one year. Finally, before release, it rests in
the bottle for at least two months.

Founded in 1824, Duca di Salaparuta stands as one of Sicily’s most historic and influential wineries, helping elevate the island from bulk-wine production to a respected fine-wine region. The estate cemented its legacy in 1984 with the release of Duca Enrico, Sicily’s first 100% Nero d’Avola and the first wine south of Tuscany to earn the Tre Bicchieri Award, marking a turning point in Sicilian wine history. Today, as Sicily’s largest private winery, Duca di Salaparuta remains future-focused, championing innovation, sustainability, and cultural stewardship across its three estates, while protecting the balance and longevity of the traditions that define its roots.