Tasca d'Almerita Leone d'Almerita 2011
Other White Blends from Sicily, Italy
Bright, straw yellow with green reflections. This wine has a bouquet of pink grapefruit, citrus flowers, white peach, and pineapple. There is great personality here - it is pleasantly soft, yet richly intense and crispy.
The Wine Advocate - "Tasca's 2011 Leone d'Almerita wraps around the palate with juicy apricots, peaches, flowers and spices. This intriguing blend incorporates Catarratto, Pinot Bianco, Sauvignon Blanc and a dollop of Gewurztraminer. The aromatic varieties add an upper register that is highly appealing. I can't say the Leone is identifiably Sicilian, but it is absolutely delicious, and easily one of the very best whites in what has proven to be an uneven vintage. This is a great showing from Tasca."
Tasca d'Almerita Winery
It was 1830 when brothers Lucio and Carmelo Mastrogiovanni Tasca bought the former stronghold of Regaleali, which lies on the borderline of the provinces of Palermo and Caltanissetta and in the heart of Sicily. Much has changed since then: the introduction of the use of espalier, the complete restructuring of the cellars, the use of finished barrels for ageing, and the complete renovation of the equipment park - today the most vanguard of Europe - only to mention a few innovations. However, what has never changed in the 180 years of the wineries history is the love of the land, the respect for a noble and ancient art: wine, and the cultivation of the grape in all of its phases. To practice viticulture for many generations means first of all to have clearly understood and interpreted the value and character of this magnificent material above that of the grape, Europe's fruit of life. It is with pride that the Tasca d'Almerita family carries the traditions of yesterday into the future. And it is with the spirit of innovation that the Tasca d'Almerita family faces the challenges of tomorrow already today. View all Tasca d'Almerita Wines
About Sicily(SIH-sih-lee) Nero d'Avola, this hot and hilly region is diverse. Sicily was at one time more quantity focused than quality, and while it's still producing a great deal of wine, the quality coming out is much better. With poor soil (great for grapes), warm sunshine, little rainfall and good mountain terrains, this little island is perfect for making the good stuff.
Notable FactsThere are still delicious sweet wines coming from Sicily, including Marsala, Moscato di Pantelleria & Malvasia delle Lipari. But the reds are the wines making people stand up and notice. Nero d'Avola is demonstrating its potential for making deep reds with the ability to age. Some winemakers are taking a chance with international varieties, like Merlot and Cabernet Sauvignon. These grapes are sometimes blended with the Nero d'Avola or other native Italian varietals – adding a bit of international sophistication to regional charm.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review55 out of 5 stars
2 ratings, 1 with reviewErin Mugavero - New York, NY55/15/2013
What a wonderful wine to bring me out of the winter doldrums! A subtle nose of honeysuckle, apricot, and white peach with something mineral to temper it entices you to your first sip. Juicy acidity lures you to sip after sip until very suddenly until your class is gone! Just barely off dry with lots of fruity deliciousness. This one is going into my spring— summer rotation.Charlotte Colmar - Berkeley, CA56/26/2012
- Light & Crisp