Cygnus

Tasca d'Almerita Cygnus is excellent throughout the whole meal, it will pair to perfection with “Caponata”,( a Sicilian dish consisting of chopped fried aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an sweet-sour sauce), cold cuts and salami, pasta all' Amatriciana (featuring a sauce of “guanciale” (salt-cured pork jowl), tomato, pecorino romano and chllies), cannelloni, roast lamb, medium-aged and hard cheeses.

For eight generations, the Tasca d’Almerita family has been devoted to Sicily, its land, its unique nature and its surprising and inimitable resources. Their story began in 1830 with the purchase of Tenuta Regaleali, a green oasis spanning nearly 550 hectares in the center of the island where 8 generations have fostered the past, present and future of Sicilian winemaking. Regaleali is an unpredictable and breathtaking place, even for the experienced traveler. Luscious hills roll endlessly in several shades of green, with vineyards unlike any other in the world. “Nordic” features in the deep south, like the perceptible diurnal temperature excursions between day and night, the mountainous context, and the quality of the light render this place a winemaking paradise. A mosaic of exposures, mixed soils and elevations create a proper outdoor viticulture laboratory where 25 red and white varietals are planted across 382 hectares of vines. In the year 2000, after more than 150 years of leading Sicily’s efforts in sustainable agriculture and advancing quality wine production at Tenuta Regaleali, Alberto Tasca (8th generation family and current CEO of Tasca d’Almerita) turned his eyes toward a new endeavor in the Tasca Family’s efforts to conserve and promote the very best of their island. With a strong patrimony at his back, Alberto Tasca boldly extended the Tasca family name to four other prestigious Sicilian winegrowing regions, creating the current portfolio of estates: Tenuta Capofaro on the Aeolian island of Salina; Tenuta Tascante on the living volcano that is Mt. Etna; Tenuta Whitaker on the Phoenician island of Mozia; and Tenuta Sallier de La Tour in the DOC Monreale.

In 1830 the Tasca brothers purchased Tenuta Regaleali, a green oasis in the centre of Sicily in the county of Sclafani. The Regaleali estate spans nearly 600 hectares, with 12 types of soils and six hills between 450 and 850 above msl. It can be understood as an island unto itself, a unique land deserving of precise study. All wines come from a single vineyard or multiple vineyards but always within the same estate. The grapes are cultivated with the espalier system, at a density of 4,000 vines per Ha. and with the yield is of about 6.5 tons per hectare.

Full malolactic fermentation, then ageing for 14 months in 225 litres French oak barrels (Allier e Tronçais), 30% new, 70% second and third fill.

Traditional red wine fermentation, lasting approximately 2 weeks at a temperature of 28°C.