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Regaleali Nero d'Avola 2009

Nero d'Avola from Sicily, Italy
  • RP88
13.5% ABV
  • RP89
  • JS90
  • RP88
  • WE87
  • RP88
  • WE87
  • RP86
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3.5 2 Ratings
13.5% ABV

Winemaker Notes

Bright ruby-red color, this wine offers layered notes of cherry, mulberry and raspberry. On the palate, it is complex and supple, with ripe berry flavors framed by silky tannins. The right choice for eggplant parmigiana, pasta with meat sauce, meatballs, sausages, pizza and roasted meats. A delicious Sicilian red at a great value!

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
The 2009 Nero d'Avola Regaleali is a huge success considering its modest price tag. It reveals plenty of varietal character in its perfumed fruit. Sweet mint and floral overtones reappear on the finish, adding freshness and balance. This is without question one of the most enjoyable wines readers will find in this price range. The Nero d'Avola is aged in equal parts tank and oak. Anticipated maturity: 2011-2014.
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Regaleali

Regaleali

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Regaleali, Sicily, Italy
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Regaleali is a vast Sicilian estate owned by the noble Tasca d'Almerita family since 1837 and best-known for its fine wines. Sicily's viticultural roots are some of the world's most ancient as the area supported vines as far back as five centuries before Christ. The Tasca D'Almerita family runs a model estate that yields approximately 200,000 cases annually. The wines are made in one of the world's most modern wineries built under the direction of Ezio Rivella.

The wines of Regaleali continue to grow in both quantity and quality thanks to the hard work and dedication of Count Giuseppe Tasca over the past 50 years. Today the winery is run by Lucio Tasca and his sons, Giuseppe and Alberto who are increasingly involved in management. Carlo Ferrini, one of Italy's most renown enologists, is makes the wines. In conjunction with the winery, Anna Tasca Lanza - Lucio's sister – also runs a highly regarded cooking school at the estate.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Nero d'Avola

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Opulent and fruit-driven with robust tannins, Nero d’Avola is Sicily’s most widely planted red grape variety. Popular throughout Sicily both on its own and in blends, it features alongside Nerello Mascalese, Nerello Cappuccio, and Nocera in full-bodied Faro, and with Frappato in Cerasuolo di Vittoria to produce a light, lively wine.

In the Glass

Nero d’Avola is a bold, powerful wine with relatively high alcohol, moderate acidity, and an affinity for oak. Its flavors and aromas are of dark fruit (like plum, blackberry, and black cherry), peppery spice and sweet cocoa, occasionally accompanied by an earthy or herbal character. Dried fruit flavors are also common due to the hot weather this variety requires to thrive.

Perfect Pairings

Nero d’Avola’s dark, spicy flavors lend it well to richly flavored grilled meat dishes, but can also be a great compliment to simple pizza or pasta.

Sommelier Secret

If you love big, bold wines like Napa Cabernet and Châteauneuf-du-Pape but want to stick to a budget, look no further than Nero d’Avola for a worthy substitute. Even the best examples are often under $20.

BOS30078610_2009 Item# 112619