Wine Description

One of the first Nero d’Avolas introduced to the American market, Regaleali Nero d’Avola is now a well-established example of this varietal from Sicily. Cultivated in the heart of the island, this wine expresses itself in old-world style and elegance. After fermentation in stainless steel, the wine is aged in a combination of stainless steel and Slavonian oak barrels.

Tasting Notes

Bright ruby-red color, this wine offers layered notes of cherry, mulberry and raspberry. On the palate, it is complex and supple, with ripe berry flavors framed by silky tannins. The right choice for eggplant parmigiana, pasta with meat sauce, meatballs, sausages, pizza and roasted meats. A delicious Sicilian red at a great value!

Vineyard Characteristics

Production area/name of vineyard:	Various estate vineyards
Size of vineyard (acres):	325
Soil composition:	Clay and sand
Training method:	Guyot
Elevation (feet):	1,485-2,145
Vines/acre:	1,800
Yield/acre (tons):	2.9
Exposure:	Various
Year vineyard planted:	1959
Agronomist/Vineyard manager:	Gianfranco Lombardo

Winemaking & Aging

Varietal composition:	100% Nero d’Avola
Harvest time:	September-October
Winemaking consultant:	Carlo Ferrini
First vintage of this wine:	1962
Number bottles produced of this wine:	800,000
Fermentation
Fermentation container:	Stainless steel tanks
Fermentation temperature (°F):	79-82
Maceration technique:	Pumpover and delestage
Length of maceration (days):	10
Aging
Aging container:	50% Stainless steel tanks; 50% oak
Size of aging container:	300-600 L
Age of aging container:	25 years old
Cooperage:	Slavonian
Length of aging before bottling:	6 months
Length of bottle aging:	3 months
Analytical Data
Alcohol:	13.5%
pH level:	3.6
Residual sugar (grams/liter):	1.9
Acidity (grams/liter):	5.6
Dry extract (grams/liter):	32

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