Producer
The wine was fermented for fifteen days in stainless steel at 16-18ºC. Neither malolactic nor oak were used, and the wine was bottled four months after fermentation.
Vineyard
These grapes are grown on sandy clay soils on hills fifty miles southeast of Palermo, at an altitude of 450-900 metres. They were harvested in two passes: early for freshness and minerality, and later for richness and structure.
Winery
The large Regaleali estate, high in the central Sicilian hills, has been in the hands of the noble Tasca family since 1830. Ever since, the property has been run according to the best principles of the agricultural aristocracy: with one eye firmly on quality, and the other on experimentation. Tasca’s large range is the product of the family’s most successful innovations, including short pruning for lower yields, the championing of local Inzolia and Nero d’Avola vines, the introduction of French varieties, and the use of barrique and temperature control. Even now, forty grape varieties from all over Europe are planted just for experimental purposes, with the possibility of making the grade in the future. However, there is already plenty on offer in this singularly accomplished range of Sicilian wines.
