Nozze d'Oro 2021 DOC Sicily - Tasca d'Almerita Tenuta Regaleali

GOLDEN WEDDING, THE CELEBRATION OF THE WEDDING OF COUNT GIUSEPPE TASCA D'ALMERITA

HISTORY

The Golden Wedding was born in June 1985, from an idea of Count Giuseppe Tasca d'Almerita who was celebrating 50 years of marriage with his wife Franca.

The Count of Tasca d'Almerita, through this bottle, wants to tell the story of the family and the historic Tenuta Regaleali.

His composition is something unique and romantic, a union of Inzolia and Sauvignon that are born in the Regaleali vineyards.

A further union between the wine and its territory is also the use of selected yeasts within the vineyards.

PRIZES

It is a bottle which, like almost all the wines of the Tasca d'Almerita winery, boasts many and varied awards, including several Gold Medals at the China Wine Challenge, various Crowns from Good Wines of Italy, 3 glasses of Gambero Rosso, always very high marks from the various James Suckling, Doctor Wine, Robert Parker, The Winehunter.

The vintage we currently have available boasts:

2021 Doctor Wine 92/100

2021 The wines of Veronelli 91/100

DATA SHEET

VARIETIES: Inzolia (61%), Sauvignon Tasca (39%)

DENOMINATION: Bianco DOC Sicilia

WINE GROWING AREA: Tenuta Regaleali – Palermo – Sicily

VINEYARDS: Vigna Barbabietole of 08.40 hectares with Inzolia - Vigna Tramontanata of 6.76 hectares with Sauvignon

YEAR OF PLANTING: Beetroot 1972, Tramontanata 1998

EXPOSURE: Inzolia South/West, Sauvignon North/West

Training system: espalier

Pruning type: guyot

Density of vines per ha: 3,500 for Inzolia and 4160 for Sauvignon

Grape yield per hectare: 45 quintals Inzolia, 51 quintals Sauvignon

Harvest period: Inzolia: 14 September 2021; Sauvignon: 16 August 2021

Seasonal climate trend: mild and rainy winter, which guaranteed good water reserves in the soil. Cool and dry spring. Hot and dry summer interrupted by rains in August

Fermentation: cold maceration of Sauvignon grapes, all fermentation in stainless steel tanks

Fermentation temperature: 16-18°C

Duration in contact with the skins: 15 days

Malolactic fermentation: not carried out

Aging: in steel tanks in the presence of indigenous yeasts selected from the estate's grapes for 4-5 months

Alcohol content: 13% Vol.

Analytical data of the wine: pH 3.20 – AT 5.79 g/l – ZR 1.1 g/l – ET 21.1 g/l

Contains sulfites