27 Oct 2014

Tenuta Regaleali: the Heart of Sicily

Tenuta Regaleali: the Heart of Sicily

The harvest began on August 14thwith Pinot Nero and then Chardonnay, the grapes that go into Almerita spumante, and it ended on October 14thwith Catarratto, which constitutes the base for Leone.

It was an incredible harvest in terms of climate, maturation, and grape quality. The first part of the summer was unusually cool, making for excellent bouquets, a great deal of freshness, and an ideal evolution in the aromatic varietals (Sauvignon, Pinot Bianco, Moscato, Traminer Aromatico, Grillo). From the middle of August through the end of the harvest, temperatures rose and there was a complete absence of precipitation, which meant a gradual evolution of the maturation processes of autochthonous varietals. Good concentration and great aromatic complexity for Inzolio, Grecanico, and Catarratto (for the Regaleali Bianco blend); soft tannins, perfect structure, balanced acidity, and intense aromatic characteristics for Nero d’Avola, Syrah, and Perricone, the winery’s red varietals. The composition and quality of the Sauvignon from the San Francesco vineyard were magnificent.

Nature was also on our side in terms of production quantity, and if we are able to bottle all that nature has given us as a gift, this harvest will be remembered as one of the greatest of the new century.