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Lamuri Nero D'Avola 2019 - Tenuta Regaleali
Tenuta Regaleali - Tasca d'Almerita

LAMURI NERO D'AVOLA 2019 - TENUTA REGALEALI

  Italy / Sicily
€21.20
€18.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

You will love this Nero d'Avola!

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Why do we love it?

Lamurri Tenuta Regaleali is an expressive and dense red wine from a great winery and a unique terroir. It is made for you who love (Lamuri comes from the paraphrase of the Italian L’amore after all) spicy and velvety red wines, with bold personality!

In 1830, the Tasca brothers bought Tenuta Regaleali in the heart of Sicily, in the ancient County of Scalfani. The vineyards cover 600 hectares, surrounded by hills, combining different altitudes (from 450 - 850 meters) and 12 different types of soil. Initially, Tasca family invested in local varieties such as Nero d’Avola and Catarratto but after 1980s they decided to experiment with French varieties such as Cabernet Sauvignon and Sauvignon Blanc. The winery is famous for the great wines it makes, which express the Sicilian temperament. One of them is the Lamurri Tenuta Regaleali.

The wine is made from selected Nero d’Avola grapes, from hilly vineyards, at an altitude of 450-750 meters. It ferments in stainless steel tanks and then matures in French oak barrels (Allier and Troncais), 20% new, for 12 months. The result is rich and velvety.

Try it now!


COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Lamurri Tenuta Regaleali has deep ruby color and impressive aromas of cherry, sour cherry, raspberry, plum and blueberry. Notes of vanilla, cinnamon, pepper, chocolate, smoke and cedar complete the complex set.

In the mouth it has medium (+) body, medium but juicy tannins and medium (+) acidity. Cherry, raspberry, plum and bilberry jam are mixed with notes of vanilla, cigar, pepper and cocoa.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Sicily, Italy
Variety Nero d'Avola
Aromas cherry, sour cherry, raspberry, plum, vanilla, cinnamon, pepper, chocolate, smoke, cedar
Bottle Size 750ml
Barrique 12 months
Serving temperature 15ºC
Aging 3 years
Closure Cork
Organic No

LAMURI NERO D'AVOLA 2019 - TENUTA REGALEALI

PAIR IT

Pair it with osobouko with papardelles, pork stew with plums, burger with goat cheese and caramelized onions

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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