Tasca d'Almerita
Vigna San Francesco Cabernet Sauvignon 2019
| Denomination | DOC Sicilia Cabernet Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Cabernet Sauvignon |
| Aging | 18 months in new 225-litre French oak barriques (Allier and Tronçais), followed by 6 months in bottle |
| Other years | 2012 , 2020 , 2021 |
- Grape variety and vintage: 100% Cabernet Sauvignon, Sicilia DOC, harvested in 2019, 14% vol
- Intense aroma: notes of wild berries, black pepper, liquorice, tobacco, sage and mint
- Taste and structure: dry, rich and elegant, with pronounced savouriness and soft, persistent tannins
- Aged in wood: 18 months in new French oak barriques from Allier and Tronçais
- Serving and pairings: serve at 16–18 °C, decant for 1 hour; ideal with game and cheeses
Description
What kind of wine it is
Regaleali Vigna San Francesco Cabernet Sauvignon by Tasca d’Almerita showcases pure Cabernet Sauvignon within Sicily’s wine production. The bouquet is intense, characterised by notes of wild berries, black pepper, liquorice and fresh aromatic herbs. On the palate, it is dry and elegant, supported by soft, persistent tannins and a pronounced savouriness. The rich structure ensures a long, enveloping finish, perfect paired with game, roasts and mature cheeses.
Where it comes from
This wine originates from the Regaleali Estate, in the province of Palermo, within the historic Vigna San Francesco. The rows of vines, cultivated organically, are situated at around five hundred and fifty metres above sea level with a south-west exposure. This position encourages optimal ripening and preserves aromatic freshness. The deep, clay-rich soils, enriched with sand and a slight limestone component, impart a distinctive structural savouriness to the glass. The vineyard is a clear testament to the variety’s adaptation to the island climate.
How it is produced
After careful manual harvesting, the grapes undergo fermentation in stainless steel at a controlled temperature for twenty days, encouraging maximum extraction. Complete malolactic fermentation ensures great smoothness in the wine’s structure. Ageing then continues for eighteen months in new French oak barrels from the Allier and Tronçais forests. This stage enriches the wine with elegant spicy nuances, defining the overall balance before the period of rest that precedes release to the market.
History and Curiosities
A pioneer of oenological innovation, Vigna San Francesco was created in 1985 from the intuition of Count Lucio Tasca d’Almerita, who was the first to choose to enhance pure Cabernet Sauvignon at the Regaleali Estate. This red wine, acclaimed by international critics, matures for 18 months in new French oak barriques, developing an enveloping bouquet of wild berries, vanilla and tobacco. A rich and elegant glass that embodies the ideal synergy between great international grape varieties and the extraordinary Sicilian terroir, with respect for environmental sustainability.
Awards
-
2019
95/100
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.
-
2019
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
3One of the most prestigious wine guides in Italy.
-
2019
4Italian Sommelier Association (AIS) guide
-
2019
90/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 | Tenuta Regaleali Vigna San Francesco Cabernet Sauvignon 2019 |
|---|---|
| Type | Red green still |
| Denomination | Sicilia DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Cabernet Sauvignon |
| Country | Italy |
| Region | Sicily |
| Vendor | Tasca d'Almerita |
| Story | History and Curiosities A pioneer of oenological innovation, Vigna San Francesco was created in 1985 from the intuition of Count Lucio Tasca d’Almerita, who was the first to choose to enhance pure Cabernet Sauvignon at the Regaleali Estate. This red wine, acclaimed by international critics, matures for 18 months in new French oak barriques, developing an enveloping bouquet of wild berries, vanilla and tobacco. A rich and elegant glass that embodies the ideal synergy between great international grape varieties and the extraordinary Sicilian terroir, with respect for environmental sustainability. |
| Origin | Tenuta Regaleali, Palermo, Sicily, Italy |
| Soil composition | Deep, fine clay, slightly calcareous |
| Cultivation system | Espalier |
| Plants per hectare | 4160 |
| Yield per hectare | 4,1 t/ha |
| Harvest | 30 September and 1 October 2006 |
| Fermentation temperature | 20–28 °C |
| Fermentation | 20 days |
| Production technique | Traditional red vinification in stainless steel tanks at a controlled temperature of 20–28 °C. |
| Wine making | Traditional red vinification: fermentation in stainless steel tanks at a controlled temperature of 20–28°C for about 20 days with maceration on the skins; full malolactic fermentation. Aged for 18 months in new French oak barriques (Allier and Tronçais) of 225 L, followed by 6 months in bottle. |
| Aging | 18 months in new 225-litre French oak barriques (Allier and Tronçais), followed by 6 months in bottle |
| Total acidity | 5.4 gr/L |
| PH | 3.79 |
| Allergens | Contains sulphites |