Tasca d'Almerita
Chardonnay Vigna San Francesco 2023
| Denomination | Sicilia DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | In 225-litre French oak barrels (Allier and Tronçais), 70% new and 30% second passage, for 8 months. In the bottle for 6 months. |
| Year | 2023 |
| Biologic | Sì |
| Product name | Chardonnay Vigna San Francesco 2023 |
| Color | Deep gold yellow with greenish reflections. |
| Perfume | Complex aroma of exotic banana and cedar fruit, combined with vanilla, cinnamon and white chocolate aromas. |
| Taste | Very rich and intense, with balanced acidity. |
| Production method | Fermentation in 225 litre French oak barrels (Allier and Tronçais). |
| Region | Sicily |
| Country | Italy |
Description
The first harvest of Chardonnay was in 1989. Unique for the taste and olfactory characteristics it takes on at the Regaleali Estate, vinification and ageing take place in Allier and Tronçais French oak barrels, but over the hints of vanilla, typical of wood, the fruit imposes itself. The uniqueness of the Chardonnay Botrytis Cinerea 1991 is worth mentioning. As with Cabernet Sauvignon, the planting dates back to 1984 when Count Lucio Tasca was the first to believe in the potential of indigenous grapes in Sicily on the Regaleali Estate.
Awards
-
2023
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1830
- Oenologist: Laura Orsi
- Hectares: 697
The Tasca family is internationally recognized for its pioneering role in modern Sicilian winemaking. Since 2001, Tasca d’Almerita has pursued a project focused on enhancing native grape varieties in the island’s most vocated territories. Alongside Regaleali—the historic estate spanning approximately 500 hectares—new estates have been added: Capofaro on the island of Salina, Tascante on the northern slopes of Mount Etna, Whitaker on the island of Mozia, and Sallier de La Tour in the Monreale DOC.
In 2019, Tasca d’Almerita was named "European Winery of the Year" by Wine Enthusiast magazine. In 2021, it became one of only 24 wineries worldwide to be awarded the prestigious "Green Emblem" for sustainability by Robert Parker – Wine Advocate. Since March 2023, already a Benefit Corporation, it has earned the esteemed international B Corp certification, joining a select group of companies committed to the highest standards of social and environmental sustainability. In 2025, Tasca d’Almerita received the "Historic Brand" recognition and was officially registered in the Special Register of Historic Brands of National Interest by the Italian Ministry of Enterprises and Made in Italy. Read more
| Name | Regaleali Chardonnay Vigna San Francesco 2023 |
|---|---|
| Type | White green still semi-aromatic |
| Denomination | Sicilia DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Sicily |
| Vendor | Tasca d'Almerita |
| Origin | Tenuta Regaleali - Palermo. From the company's vineyards San Francesco and Cava Rina Nuova. |
| Climate | Altitude: 530 m. a.s.l. Exposure: South/West. Mild and dry winter, warm and dry spring; cool and dry summer. Good temperature changes during grape ripening. |
| Soil composition | Deep, sandy clayey, slightly calcareous. |
| Cultivation system | Guyot. |
| Plants per hectare | 4,160. |
| Yield per hectare | 6,000 kg/hectare. |
| Harvest | 22nd of August and 1st of September. |
| Fermentation temperature | 18 C° |
| Fermentation | 15 days. |
| Production technique | Fermentation in 225 litre French oak barrels (Allier and Tronçais). |
| Wine making | Malolactic fermentation is not carried out. |
| Aging | In 225-litre French oak barrels (Allier and Tronçais), 70% new and 30% second passage, for 8 months. In the bottle for 6 months. |
| Total acidity | 6.3 gr/L |
| PH | 3.51 |
| Residual sugar | 2.1 gr/L |
| Dry extract | 24.4 gr/L |
| Allergens | Contains sulphites |