ITEM: 136293
UPC: 089744754028
Tenuta Rapitala
rapitala campo reale nero d'avola 2019
$19.99
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RAPITALA CAMPO REALE NERO D'AVOLA 2019
Nero d'Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitala, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d'Avola with a particular elegance, rare among others of this type.
Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre.
Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled.
750ml bottle
Nero d'Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitala, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d'Avola with a particular elegance, rare among others of this type.
Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre.
Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled.
750ml bottle
