DDS Estates Launch Deck & Tasting

THE ESTATE WINES

o 35 hectares The Estates of Duca di Salaparuta
o Varietals Produced: Grillo & Insolia
o About: Due to proximity to the Sea, Three unique estates in three corners of the island, offering
the elegant style of Sicily
this area is well-ventilated and

provides crisp acidity and minerality

to the wines.
o Soil: Sand, limestone, clay

RISIGNOLO

VAJASINDI

SICILY o 21 hectares
o Varietals Produced: Nerello
SUOR
MARCHESA Mascalese & Pinot Noir
o About: The complex geology and
o 127 hectares
o Varietals Produced: Nero d’Avola, profusion of microclimates in this
area has made the region
Frappato, Chardonnay, Merlot, increasingly popular for making
wines with intense minerality and
Cabernet Franc, Syrah rich flavors.
o About: Producing grapes of o Soil: Rich, dark volcanic soils

elegance and great structure with

strong longevity
o Soil: Calcareous

o History of quality winemaking since 1824 WHAT MAKES
o All estate grown vines DUCA DI
o All hand harvested grapes
o All sustainably farmed fruit – Certified ISO SALAPARUTA
o Sicilian wine represents quality & value UNIQUE?
o New, female winemaker - Barbara Tamburini

(see more on next page!)

Winemaker Barbara Tamburini, one of Italy’s most awarded THE NEW WAY
winemakers and recipient of the 2019 Giacomo Tachis FORWARD.
award as Best Enologist in Italy, continues a long history
of winemaking excellence at Duca di Salaparuta. MEET BARBARA
TAMBURINI.
Her philosophy is to balance tradition and technology in
both the vineyard and the cellar. Hard harvesting in small
baskets to keep the berries intact and cooling the freshly
harvested fruit so that fermentation does not occur during
transit to the cellars are examples of her attention to detail
in the field.

In the cellar, using extended cold maceration and
fermenting at lower temperatures to bring out the freshest
aromas and fruit flavors, as well as the purest colors reflect
her desire to let the native varietals of the Island shine on
their own versus being part of a blend.

Barbara is a firm believer in French oak to compliment the
natural flavors of these varietals and lets the varietal dictate
the oak used. Nero d’Avola sees no new oak, whereas
Nerello Mascalese sees both new and 1-2 year old barrels
as the role of the barrel is to compliment and not dominate
the natural flavors of the wine.

KADOS PASSO TRISKELE LAVICO
DELLE
MULE

Hand Harvest . Estate Grown . Estate Bottled . Sustainably Farmed

DDS: Competitive Set

• Donnafugata • COS Why By-the-Glass?
• Tenuta Terre Nere • Tasca d’Almerita
• Planeta • Alta Mora • Authentic: native varietals from our estates
• Feudo Montoni in some of the most sought after regions

• Appeal: appeals to the curious diner and
millennials

• Easy to drink: wines for all cuisines
• “Geek Factor”: ideal for any eclectic wine

program
• Cost per ounce: a steal versus the

competition

Where?

If an account sells any of these, they can and • Italian fine dining • Steakhouse
should be selling Duca di Salaparuta. • Asian • Eclectic & Wine Bars
• Seafood

o UNIQUE: The flavor profile of Sicilian wines ADDITIONAL
can be paired with any type of cuisine. SELLING
o No aggressive oak used in DDS wines! POINTS

o VARIETY: This isn’t Pinot Grigio & Cabernet
Sauvignon, these varietals add variety & depth
to a wine program/list without overspending.

o VALUE: Compared to other regions in Italy
(think Tuscany & Piedmont), Sicily is a more
affordable option that still offers a stellar
experience.

o SOMETHING NEW & SOMETHING OLD:
Sicily is old, but the region is now gaining a lot
of traction and attention in the wine world.

Duca di Salaparuta . Kados . Grillo

Varietal: Grillo
Vineyard: vertical shoot trellis & bush trained
5,000+ plants per hectare
Harvest: By hand / early September
Vinification: 55% free first press barrel fermented
Aging: Sur Lees followed by 3 months bottle
Alcohol: 12.5-13%
1st Produced: 2001

o The name Kados means ‘amphora’ in Greek.
o Grillo has thick skins that are resistant to disease and the constant wind in the

summer keeps the vineyards pest free.
o This wine is also fermented in barrels with 6-8 months of aging in barrique.
o The wine has a complex salinity and mineral characteristics that is balanced by

flavors of yellow peach and pineapple. The fresh burst of acidity and zesty fruit gives

it great structure and a bright finish.
o Compare this wine to: Greco di Tufo

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Duca di Salaparuta . Passo delle Mule . Nero d’Avola

Varietal: Nero d’Avola

Vineyard: Suor Marchese (Riesi)

Vertical shoot trellis & bush trained

5,290 plants per hectare

Harvest: By hand / late September

Vinification: Destemmed / extended maceration

Aging: 10 months French / Slovenian Oak

Alcohol: 13-14%

First Produced: 2002

o The name means ‘path of the mules’, which is also the name of the vineyard plot within

the Suor Marchesa estate.
o Passo delle Mule is produced from NERO D’AVOLA – a grape that thrives in the dry,

Mediterranean climate.
o The wine has rich notes of ripe cherry, tobacco & licorice which are balanced by a round,

juicy palate with velvety tannins.

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Duca di Salaparuta . Triskele . Nero d’Avola & Merlot

Varietal: Nero d’Avola & Merlot

Vineyard: Suor Marchese (Riesi)

Vertical shoot trellis & bush trained

5,290 plants per hectare

Harvest: By hand / mid-September to mid-October

Vinification: Destemmed / extended maceration

Aging: 10 -12 months in barrique, mostly French oak

Alcohol: 13-14%

First Produced: 1998

o Triskele was inspired by the ancient symbol of Sicily – the Trisklion – a three,

legged woman.
oThis is a crowd pleaser wine with the strong backbone of Nero d’Avola, coupled

with the fruitiness of Merlot.
oThe wine opens up with a burst of ripe black berries and spice. It has a round,

velvety palate and silky finish.

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0

Duca di Salaparuta . Lavico . Nerello Mascalese

Varietal: Nerello Mascalese

Vineyard: Vajasindi (Castigilione di Sicilia)

Bush trained

Medium density planting / low yields

Harvest: By hand / mid October

Vinification: Destemmed / extended maceration

Malolactic fermentation

Aging: 10-12 months French / Slovenian Oak

Alcohol: 13.5-14%

First Produced: 2003

o Nerello Mascalese is known for its bright acidity and earthy characteristics.
o Lavico has a good tannin structure with nice balance of acidity, which make

the wine very easy to drink and elegant.
oThe wine has aromas of leather and licorice with flavors of dried cherry,

spice and smoke. The finish is bright and soft.

1
1

1. Kados TASTING

2. Passo delle
Mule

3. Triskele 4. Lavico

Duca di Salaparuta . Lavico . Nerello Mascalese

Varietal: Nerello Mascalese

Vineyard: Vajasindi (Castigilione di Sicilia)

Bush trained

Medium density planting / low yields

Harvest: By hand / mid October

Vinification: Destemmed / extended maceration

Malolactic fermentation

Aging: 10-12 months French / Slovenian Oak

Alcohol: 13.5-14%

First Produced: 2003

o Nerello Mascalese is known for its bright acidity and earthy characteristics.
o Lavico has a good tannin structure with nice balance of acidity, which make

the wine very easy to drink and elegant.
oThe wine has aromas of leather and licorice with flavors of dried cherry,

spice and smoke. The finish is bright and soft.

1
3

1. Kados TASTING

2. Passo delle
Mule

3. Triskele 4. Lavico