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".

28 Jul 2005
Wine Enthusiast

21st-Century Sicily

By fiddling with Nero d'Avola and other native grapes, sicilian winemakers and carving a place for themselves on the world stage.

Inzolia wich is best grown at higher altitudes than the red grapes (many wineyards in Sicily are over 1,000 feet above sea level), has floral aromas and crisp fruit flavors that are accentuated by new winemaking technology. And then there is Catarratto, a white grape that is widely planted across western Sicily. Nonnative grape varieties exist on the island - Cabernet Sauvignon, Merlot, Syrah, Chardonnay - and some excellent wines are made from them. But the best sicilian wines are made either solely from local grapes or as blends of the local grapes with nonindigenous varieties. (...) Other producers on the island have departed from this traditional merchants' view of winemaking (buying grapes and fruit) and are relying on their own vineyards, wich in some cases are huge. Spreading regally over more than 1,000 acres in the center of the island, surrounded by 2,000 foot mountains, is the venerable Regaleali estate. Owned by the Tasca family since 1835, the vineyards cover nearly a month after the vineyards down by the coast. The slow ripening gives us great flavors in the grapes." This is an estate that is artfully blending old and new. Innovation has come in the use of international varieties - Regaleali was the first on the island to plant Chardonnay. But Count Tasca sees an increasing return to native varieties: "This is what our land is all about," he says, as he surveys the 19th-century estate from his favorite vantage point. Nor does he want to make that are too overtly concentrated and New World in style: "I don't want to make a wine that you have to chew. I want to be able to drink half a bottle if I choose." So Tasca d'Almerita wines emphasize elegance and drinkability. The Nero d'Avola reds, such as Rosso del Conte, Camastra and Cygnus, show the benefits of long, coolripening in their intense flavors. Under the watchful eye of Tuscan wine consultant Carlo Ferrini, thy will only get better.(...)Sicily's unrelenting sunshine, fertile volcanic soils covered with vineyards, citrus, almond and olive groves; narutal salt fields; and proximity to seas brimming with red tuna, swordfish, lobster, and red mullet, have inspired chefs since antiquity. "Our best dishes are born from a poor person's tradition," says Countess Anna Tasca Lanza, Count Lucio Tasca's sister, who runs an acclaimed cooking school at the family's Tasca d'Almerita - Regaleali winery. "Ask an 80 or 90-year-old wht they ate as young people and they will tell you 'bread, water, what we found in our gardens and what our neighbors gave us'. The historical force driving Sicilian gastronomy has more to do with hunger than appetite."