Leone

Tasca d'Almerita Leone is excellent as an aperitif, it goes well with all seafood dishes. Ideal with sushi and sashimi. It should be served in tall, wide goblets that let the taster's nose concentrate the aromas.

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 in the high hills, up to 900 meters of altitude and the yield is of about 7 tons per hectare.

At the end of the alcoholic fermentation, no malolactic fermentation takes place. The wine is allowed to the rest on the lees for about 3 months before being racked, stabilized and then bottled.

Crushing, de-stemming, soft pressing and static settling. The clear must is then fermented at a temperature of between 14-16°C for about 15 days.