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 Rapitalà, 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.
Deep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity.
Alcohol 13.5%; vol. 750 ml - 375 ml.
"Spicy plum aroma with a hint of herbs; graphite and baking spice; full of black cherry flavor laced with black licorice and black tea."
The most full-bodied red we are recommending, this fairly hearty Sicilian had just enough verve and zest to work with the rich, creamy pasta. A warming wine, part of its appeal came from our trying it on a cold winters evening, as it gave the dish added depth. In this, it had the opposite effect as the Sauvignon Blanc we are recommending, proving yet again that context contributes greatly to the enjoyment of food and wine.
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