Duca Di Salaparuta Enrico 2006
Destemming of the grapes, maceration at 28° - 30° C. for 8 - 10 days followed by the malolactic fermentation. At least 18 months in fine oak casks in which they develop their complexity, style and ageability. Another 12 months in bottle at controlled temperature to fully develop the organoleptic features and enhance
the typical bouquet.
|Rank within Winery:||39 of 103|
|Rank within Wine Region:||2,500 of 9,643|
|Global Rank:||332,283 of 1,115,454|
via Nazionale s.s.. 113
Casteldaccia (PA), 90014