Regaleali Lamuri Nero d'Avola 2016
-
James
Suckling - Decanter
-
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Made from a selection of Nero d’Avola grapes cultivated on the high hills. It expresses the primary aromas, without excess from the ripening process, it’s distinguished by the variety from the warmest parts of Sicily. Different age barriques provide soft and elegant tannins, with subtle hints of wood. Its name comes from the Sicilian word for love, “L’ Amore”, the same love that Tasca d’Almerita put into its work.
Professional Ratings
-
James Suckling
I love the sweet, floral and mulberry nose of this succulent Nero d’Avola. The gentle tannins creep up on you at the finish, making it even more delicious. Good length and food compatibility.
-
Decanter
Tasca d’Almerita is an aristocratic and historically important Sicilian producer. Lamùri (Sicilian for l’amore or love) is a pretty, medium-bodied version of Nero d’Avola from a cool, high-altitude site. Intriguing spice and ripe cherry aromas and a mouthwatering, fresh finish. Drinking Window 2019 - 2023
-
Robert Parker's Wine Advocate
Here is another excellent value wine from Sicily. The 2016 Sicilia Nero d’Avola Lamùri Tenuta Regaleali (aged in barrique for 12 months) shows a lot of varietal authenticity with dried cherry aromas followed by black olive, caper and toasted pistachio nut. All those aromas take you straight to Sicily in heart and mind. This vintage takes a little longer to open and swing into action. Bottle production is large with 260,000 units made.
Other Vintages
2019-
Wine &
Spirits -
Robert
Parker
-
James
Suckling
-
Wine
Spectator
-
Robert
Parker
-
Robert
Parker -
James
Suckling
-
James
Suckling
-
Robert
Parker
-
Robert
Parker
-
Robert
Parker
-
Robert
Parker
-
Robert
Parker
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.
Boldly opulent and robust, Nero d’Avola is Sicily’s most widely planted red grape. 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. Somm Secret—Nero d’Avola's other name, Calabrese, suggests origins from the mainland region of Calabria.
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 this 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 Sicilian 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 varieties 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 Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.