Rapitala

CAMPO REALE
NERO D’AVOLA Sicilia DOC
The grapes
100% Nero d’Avola.
The vineyard
Selected parcels of vines in the Tenuta Rapitalà at 300-400 metres above sea level trained by the Guyot system on clay soil with limited yields of grapes per hectare.
The vinification
The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine.
The maturation
The maturation takes place in steel and, for a small part in barriques, to enhance the characteristics of balance and complexity which this grape expresses.
The wine
Deep ruby colour, and full bouquet which heralds a firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity.
Analytical details
13,5% alcohol; 6,04 g/l total acidity; 3.58 pH; 4.20 g/l residual sugar; 33 g/l dry extract.
Food matches
Poultry of all kinds (guinea fowl, duck, turkey), white meat roasts and mature cheeses.

GRAND CRU
Chardonnay Terre Siciliane IGT
The grapes
Chardonnay.
The vineyard
Selected parcels of vines in the Tenuta Rapitalà, situated on the middle slopes, at about 450 metres above sea level are trained by the Guyot system on clayey-sandy soil with yields lower than 90 quintals per hectare.
The vinification
The grapes picked when fully ripe when their richness is at its maximum, are vinified by the white wine method with a gentle pressing and cold settling of the young must.
The maturation
After the classic racking operation, the free-run (partly obtained by brief cold maceration) begins its alcoholic fermentation in stainless steel containers. When two thirds of the fermentation has been completed, the must-wine is transferred into French oak barriques where is remains for ten months in contact with its own yeasts. The refinement in bottle lasts for at least three months.
The wine
Pale gold colour. The typical full, fruity, soft character of the chardonnay and the aromatic notes of the wood are evident on the nose. A round wine, with well defined Mediterranean scents, full-bodied and satisfying with a long and lingering finish.
Analytical details
14,5% alcohol; 5.60 g/l total acidity; 3.70 pH; 4.0 g/l residual sugar; 25 g/l dry extract.
Food matches
Hot and cold white meats, shellfish, smoked fish, foie gras, herb flavoured and mature cheeses.

NUHAR
Pinot Nero - Nero d’Avola Sicilia DOC
The vineyards where we select the grapes for the production of Nuhar (flower in Arabic) are cultivated at the heart of the mountain which overlooks the Tenuta and from which rises the river “Rabidh-Allah”. Good, clayey terrain, sheltered from the wind, and in full sunlight. Two great black grapes: the nero d’Avola, which, in these conditions, becomes rich in tannin and body, and the pinot nero, king of Burgundy, which responds to the heat of Sicily with colour, softness and depth unlikely anywhere else.
The grapes
Pinot Nero (60%) – Nero d’Avola (40%)
The vineyard
Selected parcels of vines in the Tenuta Rapitalà at 550 metres above sea level are trained by the Guyot system on clay soil with yields of grapes limited to about 80 quintals per hectare.
The vinification
The grapes, picked at just the right state of ripeness, end of August for the pinot nero and end of September for the nero d’Avola, are vinified in small stainless steel containers. The long macerations at controlled temperatures, between 24 and 28°C, enable this wine to be enriched with the best polyphenolic components present in the grapes.
The maturation
The nero d’Avola stays in stainless steel, while the pinot nero mature for about 9 months in small French oak casks. There follow the blending, the bottling and the refinement in bottle.
The wine
Bright ruby-red colour and a bouquet with strong scents of fruits, dried and in syrup. The taste is warm and full with a balanced acidity and elegantly tannic. It finishes with a long and lingering aftertaste where we discover once again the classic aromas of the pinot nero, ripened by the hot Sicilian sun.
Analytical details
13,5% alcohol; 5.67 g/l total acidity; pH 3.60; 4.0 g/l residual sugar; 30 g/l dry extract.
Food matches
Game, roast meats, truffle dishes.

PIANO MALTESE
BIANCO Terre Siciliane IGT
The grapes
Grillo – Catarratto – Chardonnay
The vineyard
Selected parcels of vines in the Tenuta Rapitalà at 300-400 metres above sea level are trained by the Guyot system on clay soil with limited yields of grapes per hectare.
The vinification
The grapes are picked and vinified separately as they ripen at different times: the chardonnay grapes at the beginning of August, the grillo reaches full maturity in the middle of August. The best catarratto, which comes from the vineyards cultivated on the slopes of the high hills which tower over the cellars, are picked towards the end of September. The same vinification method is used for both grapes: crushing of the grapes and separation of the stalks, cooling of the must and gentle pressing and division of the different qualities of must. The young must is cold settled before beginning a slow and steady fermentation. It is in this way that these two grape varieties express their best potential and today represent the history and revival of Sicilian viticulture.
The maturation
The wines await the time of bottling (which takes place during the month of February) on their lees in order to increase and preserve their freshness.
The wine
Yellow colour, with bright tints, which precedes a warm, full, fruity bouquet and a stylish, elegant flavour. It is a wine with fresh Mediterranean scents, a savoury and elegant taste and a typical touch of bitter almonds.
Analytical details
13% alcohol; 5.55 g/l total acidity; 3.41 pH; 3.90 g/l residual sugar; 20 g/l dry extract.
Food matches
A wine for fine fish (sea bass, bream, shellfish) which goes equally well with cold white meats.

ROSATO TENUTA
Terre Siciliane IGT
The grapes
Nero d’Avola – Perricone.
The vineyard
Selected parcels of vines at between 300 and 400 metres above sea level, trained by the Guyot system on clay soil with limited yields of grapes per hectare.
The vinification
The grapes are harvested in the first decade of September with good acidity levels. The must is left in contact with the skins for a few hours during soft pressing. Static cold racking of the free-run, the addition of selected yeasts, and slow fermentation at a controlled temperature give the product its typical fruity character.
The maturation
The wines await the time of bottling (which takes place during the month of February) on their lees in order to increase and preserve their freshness.
The wine
Bright pink colour, with a fruity, floral bouquet and a dry, full elegant, clean flavour with a delicate aftertaste of fruit which lingers in the mouth.
Analytical details
12,5% alcohol; 5.64 g/l total acidity; 3.37 pH; 4,20 g/l residual sugar; 21,5 g/l dry extract.
Food matches
Italian hors d’oeuvres (cured pork meats), savoury first courses (even sauces with tomato), fish, white meats, young cheeses.
