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Regaleali Bianco Sicilia 2025

A white wine with Sicilian character!

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91 James Suckling
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Regaleali Bianco Sicilia 2025
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91 James Suckling

Tenuta Regaleali - Tasca d'Almerita
WHITE
Sorry guys, we ran out of this one {{item.CannotBuyReason}}
Why do we love it?

Bianco 2025 Tenuta Regaleali is an expressive white wine from a great winery and a unique terroir. It’s made for those who love mineral and fruity whites with character and finesse! And it even received 91 points from James Suckling!

In 1830, the Tasca brothers purchased the Tenuta Regaleali estate in the heart of Sicily, near the ancient town of Scalfani. The vineyards extend over 600 hectares across rolling hills, combining different altitudes (from 450 to 850 meters) and 12 distinct soil types. Initially, the Tasca family focused on local grape varieties such as Nero d’Avola and Catarratto, and from the 1980s onward they began experimenting with French varieties like Cabernet Sauvignon and Sauvignon Blanc. The winery is renowned for producing exceptional wines that embody the Sicilian temperament.

Bianco 2025 Tenuta Regaleali is made from selected Inzolia, Grecanico, Catarratto, and Chardonnay grapes, sourced from hillside vineyards situated at altitudes between 450 and 750 meters. It ferments in stainless steel tanks and then matures on its lees for 3 months.

Try it now!

Tastes Like

In the glass it has an aromatic nose with aromas of apple, lemon. peach and bread dough.

On the palate it is medium bodied with lively acidity and flavours of grapefruit, lime and pear.

Aroma
Body
Acidity
Pairs with
Perch fillet with caper and lemon sauce, pasta with shrimp and parsley pesto, chicken fillet in the pan.
Technical stuff
Color White
Type Dry
Year 2025
Alcohol 12,5%
Origin Sicily, Italy
Variety Inzolia, Grecanico, Catarrato, Chardonnay
Bottle Size 750ml
Barrique -
Serving temperature 9 - 11°C
Aging 5 years
Closure Screw Cap
Organic No
Tenuta Regaleali - Tasca d'Almerita

Tenuta Regaleali is the historic estate of the Tasca d’Almerita family, established in 1830 in central Sicily. Covering 550 hectares, with vineyards situated between 450 and 850 metres above sea level, the estate offers a remarkable diversity of soils and microclimates. Both local grape varieties such as Nero d’Avola, Grillo, and Catarratto, and international ones like Chardonnay and Cabernet Sauvignon are cultivated here. Winemaking is carried out with respect for nature and minimal intervention, allowing each variety to express its true character. The estate follows sustainable practices and has received international recognition for its quality and commitment to environmental sustainability.

PAIR IT

Pair it with perch fillet in caper–lemon sauce, pasta with shrimp and parsley pesto, or pan-seared chicken fillet.

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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Tenuta Regaleali - Tasca d'Almerita

Regaleali Bianco Sicilia 2025

WHITE
SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aroma
Body
Acidity
Pairs with
Perch fillet with caper and lemon sauce, pasta with shrimp and parsley pesto, chicken fillet in the pan.

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