Wine "Regaleali" Nero d'Avola IGT, 2013
Wine bright ruby-red color.
Taste wine complex, attractive, with an elastic texture, notes of ripe berries, framed by silky tannins and a long, harmonious finish.
The wine has a multi-faceted, harmonious taste with notes of cherry, raspberry and mulberry.
Wine wonderfully suited to the traditional Sicilian cuisine, grilled meats and a variety of spicy meat dishes with sauce. It is served with pizza, sausages, meatballs, pasta with meat sauce and eggplant, baked with Parmesan cheese.
"Regaleali" - one of the most famous wines from Nero d'Avola in Sicily. It transmits all the beauty of the island and has for hundreds of years dictated the style and quality in the world of European wine. It was the first wine, which glorified the wealth of noble traditions of Sicily. Today "Regaleali" Nero d'Avola was revived in a new image that expresses its natural elegance and depth of character. The grapes for wine making is grown in several areas at an altitude of between 450 and 750 meters above sea level. Soils are mainly composed of clay, rich in potassium, interspersed with limestone. Density of planting as vines age varies depending on the vineyard. In some areas the density of 7,000 vines / ha, and the age ranged from one to 40 years. Before fermentation in stainless steel tanks at a temperature of 26-28 ° C is carried out 10-day maceration. After completion of malolactic fermentation, the wine is kept in barrels for 8 months of Slavonian oak (50%) and steel vats (50%). The wine is bottled and it matures for at least another 3 months.
Regaleali large estate, located high in the hills of central Sicily, in the possession of a noble family Tasca since 1830. Since then, the land contained in the best tradition of agricultural aristocracy, with an emphasis on quality and great interest in the experiments. Rich choice offered by Tasca family - one of the most successful results of these innovations, along with a technique for cutting vines low yields, planting of French varieties and the introduction of new methods of fermentation. Even today, on the soils of the vineyard grows at least 40 varieties of grape varieties - for the sole purpose of the experiment. But existing wines are today unprecedented demand.