Tasca d'Almerita
Sallier de la Tour Nero d'Avola 2024
| Denomination | DOC Sicilia Nero d'Avola |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nero d'Avola |
| Aging | Aged for approximately 12 months: 30% in 225-litre French oak barriques (Allier and Tronçais) of second and third fill, and 70% in stainless steel. |
- Style: Still red wine Sicilia DOC, 100% Nero d'Avola, dry and structured
- Aromas: Notes of plum, black cherry and liquorice, with hints of vanilla and coconut
- Ageing: 12 months in steel (70%) and oak (30%) to enhance fruit and spices
- Pairings: Perfect with ragù, red meats, pork and semi-matured cheeses
- Sustainability: 92 James Suckling points and SOStain protocol certification
Description
What type of wine it is
Sallier de la Tour Nero d'Avola by Tasca d'Almerita is a still red wine with a Sicily Denomination of Controlled Origin (DOC), made from Nero d'Avola grapes. This glass, with its dry profile and well-structured body, stands out for its soft and polished tannins, capable of accompanying each sip with a measured freshness. On the nose, it offers an intense bouquet, where notes of plum and black cherry interweave with hints of liquorice, vanilla and coconut. Matured in a blend of steel and oak barrels, it offers a harmonious and mineral taste, ideal for enhancing pasta dishes with ragù, red meats and boards of semi-mature cheeses.
Where it comes from
The wine originates from the Sallier de la Tour Estate, nestled in the Jato Valley, near Monreale. The vineyards take root in clay-sandy soils, fundamental for guaranteeing the correct balance between fruit ripeness and acidity. The typical Mediterranean climate, characterised by intense daytime sunshine and cool night breezes, encourages a providential temperature range. These environmental conditions allow the bunches to ripen optimally, preserving the vibrant aromatic concentration intact. Careful agricultural management thus ensures unblemished raw materials, capable of expressing all the territory's vocation.
How it is produced
Processing begins with red fermentation at a controlled temperature for twenty days, aimed at delicately extracting colour and structure. Subsequently, malolactic fermentation stabilises the flavour profile and harmonises the acidity. Maturation lasts for twelve months and involves a careful blend of containers: one portion rests in stainless steel to maintain the purity of the fruit, while the other is aged in French oak barrels from Allier and Tronçais, becoming enriched with elegant spicy nuances. Production is fully certified by the SOStain sustainability protocol, testifying to measurable practices oriented towards environmental protection.
History and Curiosities
Established in 2009 in the Jato Valley, the Sallier de la Tour project expresses the vision of the Tasca d'Almerita family, a benchmark for Sicilian viticulture since 1830. This Nero d'Avola, boasting 92 points awarded by James Suckling, combines technical excellence with a deep respect for nature. The estate adopts the SOStain sustainability protocol, ensuring measurable agricultural practices and promoting the local economy. This commitment to the environment is also highlighted by the use of a lightweight bottle, made with 90% recycled glass.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1830
- Oenologist: Laura Orsi
- Hectares: 697
The Tasca family is internationally recognized for its pioneering role in modern Sicilian winemaking. Since 2001, Tasca d’Almerita has pursued a project focused on enhancing native grape varieties in the island’s most vocated territories. Alongside Regaleali—the historic estate spanning approximately 500 hectares—new estates have been added: Capofaro on the island of Salina, Tascante on the northern slopes of Mount Etna, Whitaker on the island of Mozia, and Sallier de La Tour in the Monreale DOC.
In 2019, Tasca d’Almerita was named "European Winery of the Year" by Wine Enthusiast magazine. In 2021, it became one of only 24 wineries worldwide to be awarded the prestigious "Green Emblem" for sustainability by Robert Parker – Wine Advocate. Since March 2023, already a Benefit Corporation, it has earned the esteemed international B Corp certification, joining a select group of companies committed to the highest standards of social and environmental sustainability. In 2025, Tasca d’Almerita received the "Historic Brand" recognition and was officially registered in the Special Register of Historic Brands of National Interest by the Italian Ministry of Enterprises and Made in Italy. Read more
| Name | Tasca d'Almerita Sallier de la Tour Nero d'Avola 2024 |
|---|---|
| Type | Red green still |
| Denomination | Sicilia DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Tasca d'Almerita |
| Story | History and Curiosities Established in 2009 in the Jato Valley, the Sallier de la Tour project expresses the vision of the Tasca d'Almerita family, a benchmark for Sicilian viticulture since 1830. This Nero d'Avola, boasting 92 points awarded by James Suckling, combines technical excellence with a deep respect for nature. The estate adopts the SOStain sustainability protocol, ensuring measurable agricultural practices and promoting the local economy. This commitment to the environment is also highlighted by the use of a lightweight bottle, made with 90% recycled glass. |
| Origin | Jato Valley, near Monreale (Palermo), western Sicily, Italy |
| Climate | Mediterranean climate with strong daytime sun exposure and cool night breezes. |
| Soil composition | Clayey-sandy soils |
| Cultivation system | Wall bars |
| Plants per hectare | 4,000 |
| Yield per hectare | 8,000 kg/hectare |
| Fermentation temperature | 28 degrees Celsius |
| Fermentation | 20 days |
| Production technique | Traditional red wine fermentation at a controlled temperature (with malolactic fermentation) |
| Wine making | Traditional red fermentation (approximately 20 days at 28 °C) with complete malolactic fermentation; ageing for approximately 12 months: 30% in 225-litre French oak barriques (Allier and Tronçais) and 70% in stainless steel. |
| Aging | Aged for approximately 12 months: 30% in 225-litre French oak barriques (Allier and Tronçais) of second and third fill, and 70% in stainless steel. |
| Total acidity | 5.7 gr/L |
| PH | 3.56 |
| Residual sugar | 2.6 gr/L |
| Dry extract | 28.5 gr/L |
| Allergens | Contains sulphites |