TASCA d'ALMERITA

Made from 100% Syrah grapes sourced from the La Monaca vineyard, 320 m above sea level, featuring sandy, limestone-rich soils and northeast exposure that offers...

Made from 100% Syrah grapes sourced from the La Monaca vineyard, 320 m above sea level, featuring sandy, limestone-rich soils and northeast exposure that offers...

This is one of Sicily’s most iconic rosé wines, crafted at the historic Regaleali estate in the heart of the island. Produced mainly from Nerello...

Brilliant straw yellow with greenish reflections. A vibrant bouquet of citrus fruits, green apple, white peach, and floral notes. Medium-bodied with crisp acidity, flavours of...

Fermentation in stainless steel at 14–16 °C for 18 days. Aged 4 months on fine lees. No malolactic fermentation. Alcohol: 13%Bright straw yellow. On the nose,...

Bright straw-yellow with green reflections. Aromas of yellow apple, white peach, pineapple, and citrus. Fresh, fruity palate with crisp acidity and clean finish.Pairing: Perfect with...

Aged for about 12 months in French oak barriques (partly new, partly second and third use).It then rests in the bottle before release to achieve...

Fermentation: In stainless steel at controlled temperatures (~26–28 °C), for about 10 days; followed by full malolactic fermentation. Ageing: 10 months; 50% in stainless steel...

Fermentation: In stainless steel at controlled temperatures (~26–28 °C), for about 10 days; followed by full malolactic fermentation. Ageing: 10 months; 50% in stainless steel...

Fermentation: In stainless steel at controlled temperatures to retain freshness and fruit character.Malolactic fermentation: Completed to soften acidity and enhance roundness.Ageing: Mostly in stainless steel,...

Traditional red wine fermentation in stainless steel tanks at controlled temperatures to preserve fruit aromas and structure. Malolactic fermentation: Fully completed to soften acidity and...

Traditional red wine fermentation in stainless steel tanks at controlled temperatures to preserve fruit aromas and structure. Malolactic fermentation: Fully completed to soften acidity and...