Tasca d'Almerita
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Nozze d’Oro

On June 3, 1985, Count Giuseppe Tasca d’Almerita celebrated 50 years of marriage to his wife Franca with a wine that would tell the family history and the estate. The wine tells of a romance between two people and two grapes: Inzolia and Sauvignon, the latter selected from a vineyard present at Tenuta Regaleali since the end of World War I. The use of indigenous yeasts reinforces the wine’s connection to the local territory. Fresh at a young age, it is capable of unusual longevity, Nozze d’Oro balances tertiary aromas with a fruity intensity.

Grande Vigna

Vigna Barbabietole is 8.4 ha of Inzolia. Vigna Tramontanata is 6.76 ha of Sauvignon.

Soil

Inzolia grown in chalky, clay soils. Sauvignon in a sandy-clay mixture with clayey-sandy soils with layers of rock salt.

Characteristics

  • 1. Flavor intensity
  • 2. Body
  • 3. Acidity
  • 4. Alcohol

Details

As a certified B Corp, we are proud to be part of a global movement of companies committed to upholding high standards of social and environmental impact.
As members of Sostain, we join an association of winemakers dedicated to the sustainable development of Sicily.
We are part of a select group of winemakers, ambassadors of sustainability, who have demonstrated extraordinary efforts in practicing environmentally friendly viticulture in the face of evolving climate challenges.

Grapes: Inzolia 61%, Sauvignon Tasca 39%
Appellation: White – Sicilian DOC
Production area: Tenuta Regaleali – Palermo – Sicily
Vineyard: Inzolia from Barbabietole vineyard (8.4 ha), Sauvignon Tasca from Tramontanata vineyard (6.67 ha)
Year planted: Barbabietole 1972, Tramontanata 1998
Elevation: Inzolia 500 m.a.s.l., Sauvignon 530 m.a.s.l
Exposure: Inzolia southwest, Sauvignon northwest
Training system: espalier
Pruning system: guyot
Vines per ha: 3,500 for Inzolia (on average), 4,160 for Sauvignon
Yield per ha: 45 ql Inzolia, 51 ql Sauvignon
Harvest: Inzolia: September 14th, 2021; Sauvignon: August 16th, 2021
Climate trends: a mild and rainy winter guaranteed good water reserves in the soil. Cool and dry spring. Hot and dry summer interrupted by rains in August
Fermentation: cold maceration for Sauvignon grapes, fermentation in stainless steel tanks for both varieties
Fermentation temperature: 16/18°C
Duration fermentation: 15 days
Malolactic fermentation: not carried out
Aging: in stainless steel tanks on lees for 4-5 months, in bottle for 6 months
Alcohol content: 13% Vol.
Wine analytical data: pH 3.20 – TA 5.79 g/l – RS 1.1 g/l – TE 21.1 g/l
Contains sulphites

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