Über uns

15 September 2016

Falstaff sbarca a Salina

15 September 2016


1 Februar 2015


13 April 2008

Mozia written by Alfonso Cevola

9 April 2008

A Taste of Sicily

7 Januar 2008

Great Values from Italy

5 November 2007
Wine Spectator

Tasting Highlights: Southern Italy

4 Juli 2007

Tasting Sizilien

1 Januar 2007
Der Feinschmecker

100 Lieblingsweine - 2003 Camastra

1 November 2006
The Dubliner Magazine

Regaleali Nero d'Avola is the Best of the Bunch

28 Juli 2005
Wine Enthusiast

21st-Century Sicily

Juli 2005
Spirito diVino

Il nuovo s’addice a Regaleali

13 März 2005
New York Times

In Sicily, a Winery Tour With Lunch Included

27 Oktober 2003
Corriere della Sera

Regaleali: l'aristocrazia del vino siciliano di oggi.

3 Oktober 2003
Il Sole 24 Ore

Vino, debutta il future di Tasca d'Almerita.

1 September 2003

Nuovi vini, antiche colline.

23 Januar 2003
@lfa Il Sole 24 Ore

Tasca d'Almerita: Quando la rete finisce in cantina.

15 November 2002
Wine Enthusiast

European Explosion

17 Oktober 2002
La Repubblica - ed. Palermo

L'antico piacere della Malvasia. (…)

Oktober 2002

La Siciliana.

Oktober 2002

E De Niro fa scorta di "muffa".

25 Juli 2002

La Marchesa è servita.

Juli 2002

Vini da premio

Juni 2002

Pane e vino di Bruno Vespa.

Mai 2002
Bon Appétit

Bottles Full of Sun.

Mai 2002

Regaleali è arte del vino.

27 April 2002
La Repubblica - ed. Palermo

Depardieu investe in Sicilia "Qui nascerà un grande vino".

Okt 2003
Wine Spectator

Italy's New Faces - Fresh approaches to an ancient wine region.

Alberto Tasca d'Almerita

Unshering an established name into the modern era.

Regaleali has been one of Sicily's most important wine estates for nearly two centuries. But Alberto Tasca d'Almerita, who was named managing director of his family's winery in june, has his sights set even higher. "To attain great quality, you have to pay attention to every last detail," says the 31-year-old, (…). Regaleali is located about 80 miles south of the bustling city of Palermo Tasca d'Almerita has been working at the winery since 1992 doing everything from planting vineyards to managing sales. "We had to create a new team at Regaleali if we wanted to make changes, and everyone needed to work better together." Tasca d'Almerita's dream team includes his brother, Giuseppe, 40, who is the principal winemaker, and Carlo Ferrini, Tuscany's hotshot consulting enologist, who has guided the winemaking at Regaleali for the last three harvests. They are already delivering the goods. What was once a lackluster range is rapidly becoming a lineup of bright and racy wines, both red and white. Regaleali's top wine Rosso del Conte is made mostly from Sicily's indigenous Nero d'Avola, blended with a hint of Perricone; the 2000 vintage rated outstanding showing exotic fruit and polished tannins, and the 2001, tasted from barrel, may be even better. The standard Regaleali white and red are good wines for the money, usually around $10 a bottle in U.S. wine shops, and recent vintages have scored in the mid-80s. The Regaleali estate produces about 250,000 cases per year.

"We changed our philosophy in winemaking," says Tasca d'Almerita, during a tasting of his new releases at the winery. "Before, we made easy and delicious wines. But we lost some of our focus."


While leaving the winemaking to his brother and Ferrini, Tasca d'Almerita is responsible for everything else at the company, from management to sales to communications. This workload leaves little time for his wife, Francesca, and infant son, Alessandro Leone, and even less for sailing, one of his great passions. But the future of Regaleali is his top priority at the moment. "Look at thease vineyards," says Tasca d'Almerita, standing on the top of a hill on the estate. "They are fantastic. The weather is so perfect we seldom have to treat our vineyards. Our grapes are essentially organically grown." What were once fields of grain are now planted to grapes, about 740 acres altogether. Almost all the modern and perfectly manicured vineyards are on beautiful, southwest-facing slopes at relatively high altitudes, allowing the fruit to ripen slowly, even in the strong Sicilian sunshine. Many people mistakenly believe that Sicily is nothing more than a natural oven that overripens grapes. In fact, many vineyard areas on the island resemble the best grape-growing regions in California's Central Coast - where hot, sunny days and cool nights ensure the even ripening of healthy grapes. (…) It's the joung Sicilian's job to make sure that the winery's efforts never lapse. And Tasca d'Almerita believes that building a strong relationship with key customers is just an essential as making good quality wine. "You have to be close to the market," he says. "You need to know what people think of your wines. If you are not out communicating what you are doing, then it doesn't matter how good your wines are." The challenge for the vintner now is to communicate the present and future of winemaking at Regaleali to wine lovers in Italy and around the world.