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Nero d’Avola 2018 - Tenuta Regaleali
Tenuta Regaleali - Tasca d'Almerita

NERO D’AVOLA 2018 - TENUTA REGALEALI

  Italy / Sicily
€17.10
€14.80
QTY
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A wine that express perfectly the Sicilian temperament!

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Why do we love it?

Nero d'Avola Tenuta Regaleali is an expressive red wine from a great winery and a special terroir that overflows with cherries. It is made for you who love fruity and velvety red wines!

In 1830 the Tasca brothers bought Tenuta Regaleali, in the heart of Sicily, in the ancient town of Scalfani. The vineyards extend to over 600 hectares, surrounded by hills, which combine different altitudes (from 450 – 850 meters), 12 different types of soil and a variety of microclimates. Initially, the Tasca family invested in local grape varieties such as Nero d'Avola, Catarratto but after the 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 perfectly the Sicilian temperament. One of them is the Nero d'Avola Tenuta Regaleali.

The wine is made from selected Nero d'Avola grapes and is one of the oldest labels of the winery (it counts 65 vintages). It ferments in stainless steel tanks and then the 50% matures in large Slavonian oak barrels, for 10 months. The remaining 50% is matured in stainless steel tanks to achieve the perfect balance between fruit and oak.

Try it now!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Nero d'Avola Tenuta Regaleali has medium ruby color and impressive aromas of cherry, sour cherry, raspberry, plum and blueberry. Notes of vanilla, pepper, chocolate and cedar complete the complex ensemble.

In the mouth it has medium body, medium but juicy tannins and medium (+) acidity. Cherry jam, berry, plum and blueberry mingle with notes of vanilla, pepper and cocoa.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Sicily, Italy
Variety Nero d'Avola
Aromas Cherry, sour cherry, raspberry, plum, blueberry, vanilla, pepper, chocolate, cedar
Bottle Size 750ml
Barrique 10 months
Serving temperature 15ºC
Aging 4 years
Closure Cork
Organic No

NERO D’AVOLA 2018 - TENUTA REGALEALI

PAIR IT

Perfect pairing with oven baked lasagna Bolognese, octopus stew with red wine, pasta amatriciana

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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