Questo vino
Vineyard and terroir
The fruit is grown at the top of a hill in the Alcamo Classico area, on sandy clay soils.
Vinification
Harvest takes place in late September. The fruit is gently pressed and vinified with minimal oxygen exposure to preserve its natural aromas. After static settling, the must undergoes a long fermentation with yeast at low temperature.
Ageing
The wine matures on its lees for three months in French oak barrels.
Label / history
The wine takes its name from the ancient Sicilian estate of Casalj Rabitalavi, documented as early as the 13th century. The 225-hectare property in Camporeale is now home to Tenuta Rapitalà. The estate was founded in 1971 by Count Bernard Hugonis della Gattina, who rebuilt its cellars and winery after they were almost completely destroyed in the Belice Valley earthquake. The name Rapitalà translates from Arabic as “river of Allah.”
