Regaleali Rosso del Conte 2016  Front Label
Regaleali Rosso del Conte 2016  Front LabelRegaleali Rosso del Conte 2016  Front Bottle Shot

Regaleali Rosso del Conte 2016

  • JS95
  • V95
  • WE91
750ML / 14% ABV
Other Vintages
  • RP94
  • WE93
  • W&S93
  • WS91
  • JS96
  • RP94
  • WS91
  • RP93
  • W&S91
  • WE91
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750ML / 14% ABV

Winemaker Notes

Faithful expression of the territory from which it comes – the high hills in the center of Sicily – on an aromatic level, Rosso del Conte never exceeds in overripe notes while still ensuring a full phenolic maturation. Exuberant, vibrant, energetic in its youth, with ageing it develops a velvety tactile texture, without losing tone or taste progression. In its long history, it has known different stylistic variations, in particular in the technique of ageing: chestnut barrels, Slavonian oak, small French oak barrels. However, it always maintains its unique identity.

Blend: 53% Nero d'Avola, 47% Perricone

Critical Acclaim

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JS 95
James Suckling
This is a really pretty Sicilian red with dried-cherry, smoke, walnut and mushroom aromas and flavors. The sour-cherry character kicks in at the finish. Drinkable now, but better in two or three years.
V 95
Vinous
The 2016 Rosso del Conte lifts up with an intense and heady bouquet of sweet herbs and tobacco, which deepens as notes of exotic spice, medicinal cherry and hints of menthol form in the glass. It’s silky in texture, delivering a stunning mix of tart wild berries, salty minerals and sage that creates a pleasantly savory expression, as tannins slowly saturate toward the close. This tapers off structured and dry, nearly masking notes of blackberry and cacao that echo on through the finale. A towering and powerful vintage for Rosso del Conte, combining 53% Nero d’Avola and 47% Perricone, that will require cellaring to show its best.
WE 91
Wine Enthusiast
Aromas of French oak, Mediterranean scrub and blue flower are front and center on this vibrant blend of Nero d'Avola and Perricone. The palate is still primary and youthfully austere, offering blackberry, cranberry, licorice and tobacco alongside notes of sage and thyme. Assertive, close-grained tannins provide grippy support and a drying, clenching finish. Give it time to unwind and fully develop. Drink 2025–2036.
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Regaleali

Regaleali

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Regaleali, Italy
Regaleali Tenuta Regaleali  Winery Image
Regaleali is a vast Sicilian estate owned by the noble Tasca d'Almerita family since 1837 and best-known for its fine wines. Sicily's viticultural roots are some of the world's most ancient as the area supported vines as far back as five centuries before Christ. The Tasca D'Almerita family runs a model estate that yields approximately 200,000 cases annually. The wines are made in one of the world's most modern wineries built under the direction of Ezio Rivella.

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.

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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.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

SOU540391_2016 Item# 1137374

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