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Tasca d'Almerita Lamuri Nero d'Avola Sicilia 2013

Nero d'Avola from Sicily, Italy
  • RP92
  • JS91
13.5% ABV
  • WS89
  • RP92
  • JS91
  • RP91
  • RP91
  • RP92
  • RP89
  • RP90
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4.1 5 Ratings
13.5% ABV

Winemaker Notes

Intense ruby-red in color, Lamuri offers lush aromas of black cherry, black fruits, vanilla, tobacco, and wild herbs. On the palate, velvety tannins and refreshing acidity make for an elegant, expressive, crowd-pleasing wine.

Pair this wine with spaghetti and meatballs, Bolognese sauces, pappa pomodoro, and lamb kebabs.

Critical Acclaim

All Vintages
RP 92
Robert Parker's Wine Advocate
The 2013 Sicilia Nero d’Avola Lamuri Tenuta Regaleali represents an impressive achievement. Grapes are sourced from vineyards between 450 and 750 meters above sea level and the wine is aged in mostly neutral oak (with 20% new oak) for one year. The high altitude vineyards have shaped the focused and linear aromas of wild berry and dried cherry. The wood regime has added delicate layers of carob seed and powdered chocolate. This is a very exciting vintage of Lamuri, thanks to its overall balance and intensity.
JS 91
James Suckling
A fruity, juicy red with dried-plum and berry character. Medium to full body, good fruit and a fresh finish.
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Tasca d'Almerita

Tasca d'Almerita

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Tasca d'Almerita, Sicily, Italy
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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.

A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on the sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieites or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, 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 with bold fruit and robust tannins, Nero d’Avola is Sicily’s most widely planted red grape, though the variety's other name, Calabrese, suggests origins from the mainland region of Calabria. Popular throughout Sicily and prized for its body, color and deep cherry fruit, Nero d’Avola performs well both as a single varietal bottling and in blends. It loves hot, arid climates and Sicily's old vines are aptly head-trained close to the ground, making them resistant to strong winds. A few pioneering producers in California as well as Australia farm Nero d’Avola in the same way.

In the Glass

A couple of styles of Nero d’Avola are possible. The first is typically a powerful, opulent, dark fruit driven style with notes of coffee or cocoa from aging in wood. A second style offers up a snappier version with red cherry fruit and herbal notes, having seen little to no oak during aging.

Perfect Pairings

Nero d’Avola’s black fruit and spicy flavors are perfect with rich flavors like grilled meat or stews, but can also be a great compliment to burgers, 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 often run under $20.

BOS30127191_2013 Item# 146059