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Tasca d'Almerita Leone d'Almerita 2011

Other White Blends from Sicily, Italy
  • RP90
13% ABV
  • RP92
  • JS91
  • RP90
  • RP90
  • W&S90
  • W&S90
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5.0 2 Ratings
13% ABV

Winemaker Notes

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.

Critical Acclaim

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RP 90
Robert Parker's 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.
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Tasca d'Almerita

Tasca d'Almerita

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Tasca d'Almerita, Sicily, Italy
2011 Leone d'Almerita
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 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.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

MNC9886F_2011 Item# 118368

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