Über uns

15 September 2016
Falstaff

Falstaff sbarca a Salina

15 September 2016
Monocle

Monocle

1 Februar 2015
DER FEINSCHMECKER

Der Kosmos DER TASCAS

13 April 2008
http://acevola.blogspot.com/2008/04/love-sex-death-in-sicily.html

Mozia written by Alfonso Cevola

9 April 2008
MHRA

A Taste of Sicily

7 Januar 2008
eRobertParker.com

Great Values from Italy

5 November 2007
Wine Spectator

Tasting Highlights: Southern Italy

4 Juli 2007
Falstaff

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
Gardena

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
Elle

La Siciliana.

Oktober 2002
Capital

E De Niro fa scorta di "muffa".

25 Juli 2002
L'Espresso

La Marchesa è servita.

Juli 2002
Dove

Vini da premio

Juni 2002
Capital

Pane e vino di Bruno Vespa.

Mai 2002
Bon Appétit

Bottles Full of Sun.

Mai 2002
Fuoricasa

Regaleali è arte del vino.

27 April 2002
La Repubblica - ed. Palermo

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

 
 
M&a 2007
THI

People: Alberto Tasca d'Almerita

How did you come involved in wine production and research like your forebears? (…)I’ve always loved the country, the freedom of the spaces I grew up in, the ones where the grapes were grown. I ended up in the wine world because of my love for this island and an encounter: with Luca Maroni in 1993. My work has to do with the senses, and his passion, language and culture were infectious. He has extraordinary sensory talent. (…) And then I worked my way up, in the field. In the literal sense of the term. With the great good fortune of having fun doing what I was doing. In the city I was shocked by what was different, or maybe by the indifferent flow of the time. In the country the sunshine, the wind has a rhythm of its own, a meaning that impacts the earth and its fruits. And the deeper you go in this knowledge, the more you have to integrate scientific learning. So things get even more interesting. I interrupted my experience on the estate for a master’s degree in business management that enabled me to integrate other tools necessary for my work. What values have you gleaned from the past? And what have you added of your own to the wealth of inherited, shared experiences? You learn from everything and everyone, every experience teach something. We are free to choose what to listen to: every stimulus can prove to be rich and be accepted. No one in the family was forced to follow this path, the company has always been run by choice and with passion. That’s my way of feeling and working too. What challenges are you up against today? Like for the individual, taste is transformed at the global level also. Understanding this evolution, intuiting it, represents a real challenge. To face the market well you have to experiment, do research. By trying things you move forward, you evolve. You learn more. And you can have fun doing it. (…) What is luxury? Luxury is time, silence and freedom. Is there a Sicilian aspect to the international spirit of your activity , and the result that you’ve achieved? The components of Tasca d’Almerita’s international success and its history are all about Sicilianness. Sicily has always interacted with the world. Sicily’s beauty today is its authenticity, especially in human terms. Sicilians are deep, introspective, real. What did Tasca d’Almerita focus on in order to grow in an increasingly complex global market? Sicilian wines didn’t enjoy great fame up to around 30 years ago, they were perceived as not very elegant. Precisely due to the difficulties linked to the image of our wins, the challenge was to attain quality levels that would enable our labels to compete with the most appreciated ones in the world. My family has done a lot for the growth of agriculture in Sicily. Working on research, on every single detail. This is the way we think about improvement. My father imported vines like cabernet and Chardonnay that made it possible to achieve unthinkable wines and to give a better understanding of the potential of our soil. It seems to me that we are doing very well in Italy now and with the generosity of its agriculture Sicily is playing a major role. The rest is flexibility, timing in adapting to the vintage, the ability to come up with several plants, to cope with the unexpected, which is part of nature. You can’t control nature completely, nor it give free rein, you have to interact with its forces. (…) The award that give you most satisfaction? (…) the most satisfying one is yet to be won!