Chardonnay Tasca d’Almerita Vigna San Francesco 2020 Cl 75
One of the most stimulating challenges for company managers. The project to create a wine of superior quality and rank by employing the most celebrated and popular white grape variety on a planetary scale was born in the mid-1980s. The San Francesco vineyard was planted in 1985 by Lucio Tasca, in the lower portion of the slope, on soil that is more fertile than the average Regaleali because of a deeper active layer and greater freshness, due to less rainwater drainage.
The clonal material comes partly from Burgundy. The plot covers about 5 hectares, with a planting spacing of 2.60 meters by 1.20 meters (3,200 plants per hectare), at an altitude of 520 to 532 meters. The source substrate is clayey-sandy sediment, the texture is loamy-clayey, weakly calcareous, with slightly alkaline reaction (pH 8.1). It is a thick, well-textured soil, but the roots are not more than 70 centimeters deep.
The soil has a normal organic matter content and is rich in minerals, magnesium and potassium in particular, with a good endowment in phosphorus. The vines are kept in espalier, double Guyot training form.
The grapes are fermented in 350-liter French oak barrels, with batonnage daily for the first 10-15 days, then weekly for the remaining 8 months of aging. Chardonnay is a very early variety and in Regaleali it usually reaches maturity between late August and early September, with little variation from vintage to vintage.
Grape varieties: Chardonnay
Appellation: White Sicily DOC
Wine-growing area: Tenuta Regaleali – Palermo – Sicily
Vineyards: St. Francis of 4.9 Ha
Year of implantation: 1985
Altitude: 530 m above sea level.
Training system: espalier
Pruning type: double guyot
Density of strains per ha: 3.200
Grape yield per ha: 72 ql
Fermentation: in 350-liter French oak (Allier and Tronçais) barrels
Fermentation temperature: 18°C
Length of time in contact with skins: 15 days
Malolactic fermentation: Not carried out
Aging: In 350-liter French oak (Allier and Tronçais) barrels, 70% new and 30% second-pass, for 8 months.
Alcohol content: 14% Vol.
Wine analytical data: pH 3.41 – AT 6.30 g/l – ZR 0.1 g/l – ET 22.40 g/l