Regaleali Cavallo delle Fate Grillo 2020
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James
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Robert
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Product Details
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Somm Note
Winemaker Notes
This wine is produced by blending grapes picked at different times during harvest. The early harvested grapes instill freshness and hints of minerality, and the grapes harvested later provide structure and depth. A very expressive Grillo on both the nose and the palate, this wine exhibits fruity, floral and citrus notes that lead into a deep, slightly savory and rewarding finish.
Professional Ratings
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James Suckling
Aromas of honeysuckle, pears, melon, waxed lemon, herbs and stones. It’s medium-to full-bodied with bright acidity and creamy, waxy layers. Concentrated and delicious. Complex layers of fruit with savory herb and mineral notes. Drink now or hold.
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Wine Enthusiast
This tangy white has aromas of elderflower, wild herbs and citrus. It's vibrant and savory, featuring juicy grapefruit, ripe green melon and Mediterranean herbs before a saline finish.
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Robert Parker's Wine Advocate
The Tasca Conti d'Almerita 2020 Sicilia Grillo Cavallo delle Fate Tenuta Regaleali is fragrant and floral in a way that only the versatile Grillo grape can manage. This wine opens to a bright and luminous bouquet with peach blossom, lemon zest and crushed sea salt. Grillo is one of the most profoundly expressive grapes of the Mediterranean with an almost salty element that will pair with all easy seafood dishes.
Other Vintages
2022-
James
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Enthusiast
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James
Suckling
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James
Suckling -
Robert
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James
Suckling -
Wine
Enthusiast
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James
Suckling -
Robert
Parker
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Robert
Parker
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Wine
Enthusiast
The wines of Regaleali continue to grow in both quantity and quality thanks to the hard work and dedication of Count Giuseppe Tasca over the past 50 years. Today the winery is run by Lucio Tasca and his sons, Giuseppe and Alberto who are increasingly involved in management. Carlo Ferrini, one of Italy's most renown enologists, is makes the wines. In conjunction with the winery, Anna Tasca Lanza - Lucio's sister – also runs a highly regarded cooking school at the estate.
Full-bodied and delicately aromatic, Grillo is one of Sicily’s most valued white grape varieties. While it is an important ingredient in Marsala, it also makes a delicious dry white on its own or does well blended. Somm Secret—Grillo is a natural genetic cross of Sicily’s indigenous Catarratto with Muscat of Alexandria and typically grows well in the gobelet system (bush vines).
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.