A family home since 1830, Regaleali is the symbol of a blood bond between nature and Tasca d’Almerita; they share intertwining histories that could not exist without the other. Everything began on the land between Valledolmo and Sclafani Bagni and the company continues to design new strategies and new adventures here today. This is a unique territory and an exceptional mixture of natural and human resources which have been a part of its journey from feudal peasant land to wine estate and continue to fuel the centuries-old philosophy of Regaleali, where 387 hectares of vineyards live together with 30 hectares of olive groves , 35 hectares of farmland and 30 hectares for grazingThe soils vary from vineyard to vineyard, creating a surprising mosaic of geological compositions. The microclimate at Regaleali is atypical compared to the other viticultural areas of Sicily which are mainly concentrated in coastal areas. The considerable distance from the sea combined with the presence of the Madonie mountain range protect the property from marine influences, and the typical altitude of mountain areas establishes an almost continental climate. Winters are cold and rainy, with precipitation that can even include snow, while the spring is generally cooler and the summers are hot and dry. The summer is also characterized by its notable temperature variation between night and day, with an average temperature range of 15ºC and sometimes even reaching 22 – 23ºC. The continuous research, experimentation, and the steady dialogue with neighboring farmers, colleagues, and universities continue to highlight the potential of the grapevines, which represent many of the various grape varietals in Sicily. Today the two core activities, agricultural and winemaking, coexist while strengthening one another: an ancient wheat is grown at Regaleali for the production of bread and pasta at Capofaro (winner of the 2018 Italian restaurant guide Gambero Rosso’s “best bread on the table”), the native Comisana breed of “red headed” sheep roam freely, and precious extra virgin olive oil is produced, drawing on a centennial olive growing culture. We are never idle, it’s true, but nature around here has always been generous. Mother Nature sets the pace and the way things are done: it’s our job to preserve it and help it as needed, with the mentality of our past and an eye on the future.