GREAT ITALIAN WINES TASTING
Nero d'Avola Grapes: Pure
Duca di Salaparuta
Casteldaccia (Palermo)
	The Duca di Salaparuta wine company boasts a background blending an aristocratic and non-conformist personality. The founder - in 1824 - was Giuseppe Alliata, Prince of Villafranca and Duke of Salaparuta. A man of progressive ideas and a great wine connoisseur, Duke Giuseppe decided to make his own wine from the Inzolia grapes grown on his farm in Contrada Corvo di Casteldaccia, producing an elegant product offered to the famous guests welcomed to his palatial residence - Villa Valguarnera. These were the origins of a great wine soon destined to break away from the elite salons of Sicily to measure up with the great labels of the period: Corvo. And this heritage was handed down from fathers to sons embracing an exciting "wine challenge": produce a wine of international status exclusively from Sicilian grapes.      This challenge was initially taken up by his son, Edoardo, who built the first cellars in Casteldaccia and imported from France the most modern wine presses of the times. Then came Edoardo's grandson, Enrico. With him, the company began its international experiences. Duke Enrico, a fascinating personality, philosopher, musician and author of an essay about natural gastronomy.      The year 1961 saw the start of a new era for the company: Enrico's daughter, Topazia, transferred the family company to the Sicilian Regional Holding Company "Espi", that then implemented significant commercial development. In May 2001, the Illva Saronno Group won the tender for the privatisation of the company through its subsidiary, "Cantine Florio." Illva Saronno, with this acquisition, aimed to give Sicilian winemaking a strong image and major international status.      Augusto Reina is now Managing Director. As of January 1, 2003, Case Vinicole di Sicilia became the name of the new company set up through the merge by incorporation of Duca di Salaparuta in S.A.V.I. Florio, following an optimization and upgrading project involving the structures of the two companies.
The wine: Duca Enrico, Igt Sicilia 1999
	Grapes used: Nero d'Avola 100% Production Characteristics: manual harvest on perfect ripening (end September-mid-October). Maceration of selected grapes at 28-30° C. for eight to 10 days, followed by malolactic fermention. Aging for at least 18 months in fine oak drums to improve complexity, style and longevity. Refinement for a further 18 months in the bottle at controlled temperatures to perfect features and exalt the characteristic bouquet.. Alcohol: 13.5% vol.
Presented by Carlo Casavecchia
	Carlo Casavecchia graduated as an oenologist with honors and the gold medal from the famous Alba Institute of Oenology. He perfected and extended the best vinification, aging and bottling techniques for great Italian white and red wines on behalf of the prestigious companies. He was in charge of production at Florio di Marsala from 1984 to 1990. He then became director of the Cinzano cellars at Santa Vittoria d'Alba in charge of all production: sparking wines, vermouth and liqueurs. He also supervised the major organizational and production changes following the sale to British multinational group Diageo, today Guinness.      Since April 2000, after the transfer of the Cinzano brand to Compari, Carlo Casavecchia became Technical direlctgor for Wine Operations of the Milan-based group in charge of all Cinzano operations worldwide. Since October 1, 2001, he has managed two of the most historic wine-making companies in Sicily that together form the most important production pole in the area.
Winery
	Duca di Salaparuta via Nazionale S.S. 113, 90014 Casteldaccia (PA) Tel: 39 091.945111 Fax: 39 091.953227 Email: vinicorvo@vinicorvo.it