About this wine
Vineyard and terroir
The grapes grow on the slopes of the Rapitala estate, at 300–550 m above sea level, in soils composed of clay, fine gravel and sand.
Vinification
The grapes are harvested in mid-August, shortly before full ripeness, to preserve the balance between sugar and acidity. After destemming and gentle crushing, fermentation takes place with natural yeasts in stainless-steel tanks for 12–14 days at 27–29 °C. Malolactic fermentation follows.
Ageing
The wine matures in 225-litre oak barriques for 12–14 months.
Tasting profile
An elegant wine.
Label / history
The estate’s name translates from Arabic as “river of Allah.” Tenuta Rapitalà was founded in 1971 by Count Bernard Ugonis della Gatine, who rebuilt its cellars and winery after they had been almost completely destroyed in the Belice Valley earthquake.
