Features
Name:
Chardonnay Vigna San Francesco Sicilia DOC Tenuta Regaleali 2023
Terrain:
Rich sediments of fluvial origin, clayey-sandy.
Cellar
Tasca d'Almerita is a Sicilian winery that can boast a long presence in the world of viticulture. The winery's history, rich in traditions, origins and love for its land, began in 1830 with the purchase of the Regaleali estate, from the Arabic "Rahl Alì", the house of Alì, 1,200 hectares in the countryside of Sclafani Bagni, in the centre of Sicily. Today Tasca d'Almerita, the symbol of Sicily's wine-making excellence, cultivates vines on five different estates, all in Sicily - Regaleali, Capofaro, Tascante, Whitaker and Sallier de La Tour - each with its own characteristics. The company produces several high quality wines: four white wines (Regaleali, Leone d'Almerita, Nozze d'Oro and Chardonnay), six red wines (Regaleali Nero d'Avola, Lamùri, Cygnus, Camastra, Rosso del Conte, Cabernet Sauvignon), one rosé (Regaleali Le Rose), one classic method sparkling wine (Almerita) and one sweet wine (Diamante d'Almerita). The Tasca d'Almerita family has focused not only on producing quality wines, but also on respecting the environment to pass on a healthy territory to future generations. It has invested heavily in technological innovation and cultivation techniques.
Description
Vigna San Francesco is an extraordinary, fresh and long-lived wine from the Regaleali Estate. It is made exclusively from Chardonnay grapes harvested between late August and early September. The project to create a wine of superior quality and rank using the most celebrated and globally popular white Chardonnay grape variety was initiated in the mid-1980s by Lucio Tasca.
Organoleptic characteristics:
The nose expresses a complex aroma combining hints of exotic fruit and banana, enriched by delicate notes of vanilla and cinnamon. The palate is very rich and balanced, with a very long and pleasantly fresh finish.
Storage time:
5-8 years
Vinification
Fermentation of the grapes took place in 350-litre French oak barrels, with daily batonnage for the first 10-15 days. Malolactic fermentation was not carried out.
Acknowledgements
2018 Red Prawn 
2018 Wine Spectator 90/100
2018 Robert Parker 93/100
2018 Luca Maroni 95/100
