Tasca Conti d'Almerita - Tenuta Regaleali : Rosso del Conte 2016

Tasca Conti d'Almerita - Tenuta Regaleali : Rosso del Conte 2016

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Tasca Conti d'Almerita - Tenuta Regaleali : Rosso del Conte 2016

The expression of an environmentally conscious Sicilian wine

The estate

Having been acquired in 1830 and run byh the Tasca d’Almerita family since 1837, the Tenuta Regaleali (the Regaleali estate) is the fruit of Tasca’s adventure. Driven by their love of these surprising and captivating lands, the family pays special attention to caring for and sustaining Sicily’s winegrowing heritage, Particular importance is attached to agricultural choices and their impact on the environment through the family’s co-foundation and alignment with the SOStain registry, which allows for the measurement and certification of winegrowers’ sustainability initiatives. In 2018, the family obtained the VIVA Sustainable Viticulture label, which attests to the authentic quality of these Italian wines.

The vineyard

The Tasca d’Almerita family’s Regaleali estate is located in the former County of Sclafani at the centre of the inland mountains in Sicily, Italy*. Rosso del Conte 2016 is produced from the San Lucio vineyard, which is the Regaleali estate’s first vineyard. It covers 7 hectares, 5.5 of which were planted in 1959 in Perricone and Nero d’Avola vines. The remaining area was also planted with Nero d’Avola in 1965. This southeast-facing vineyard is located at an altitude of 480 metres and enjoys sandy, limestone soil which give rise to fine Sicilian wines.

The vintage

The 2016 vintage is characterised by its mild and dry winter, its cool spring and the perfect level of rainfall during summer. The vines were able to enjoy a good level of hydration. As summertime temperatures were not very high, the grapes were able to ripen slowly, reaching a superb level of quality.

Vinification and ageing

After the harvests, which took place at the end of September, the berries were taken to the cellar to begin a traditional vinification process. The grapes fermented in stainless steel tanks for 20 days at a temperature which ranged from 20 to 28°C. The wine then aged in new French oak barrels for 18 months.

The blend

Nero d’Avola (53%) and Perrione (47%).