Questo vino
Vineyard and terroir
Rapace draws on selected Sangiovese reclassified from vineyards designated for Brunello di Montalcino, together with estate-grown Merlot and Cabernet Sauvignon. The vineyards cover approximately 7 hectares at Castelnuovo dell’Abate, southeast of Montalcino, between 150 and 350 metres above sea level. The soils combine calcareous clay and sand in a medium-textured profile rich in minerals and stony material.
The vines are trained using both spurred cordon and Guyot systems, with planting densities ranging from 3,000 to 5,700 vines per hectare. Viticulture follows a sustainability-led approach intended to respect the characteristics of the soil, varieties and individual growing season.
Grapes
The 2023 blend is 70% Sangiovese, 20% Merlot and 10% Cabernet Sauvignon.
Vinification
The harvested grapes reach the cellar promptly. Dry ice is used during cooling and destemming to protect the berries from oxidation and retain their original fruit character. Low temperatures are maintained for 7–8 days, encouraging the development of indigenous yeasts.
The three varieties are fermented together. Alcoholic fermentation starts spontaneously at approximately 12°C, rises to 25°C and lasts 25–30 days, with frequent pump-overs. After the wine is drained from the skins, malolactic conversion takes place in stainless-steel vats.
Ageing
The wine matures for at least 12 months in French oak vessels with different toast levels, followed by a minimum of six months in bottle.
Technical data
For the 2023 vintage: 14% alcohol by volume, pH 3.39, residual sugar below 1 g/L and dry extract of 30.5 g/L. Total acidity is reported as 5.89 g/L in the Italian-language material and 8.89 g/L in the English-language material.
Production comprised 10,000 bottles of 750 ml and 500 magnums of 1,500 ml.
Vintage notes
The 2023 growing season alternated between conditions that slowed and accelerated vegetative development, resulting in a moderate reduction in grape yields. A mild, frequently rainy winter replenished underground water reserves. Spring was cooler than average and delayed new-shoot growth; May and June also remained relatively cool, while frequent precipitation demanded timely vineyard work.
Summer developed regularly, interrupted by isolated storms. Greater diurnal temperature variation arrived in September, supporting aromatic development and phenolic ripening. The crop was harvested manually by trained estate personnel, with selection performed during picking.
