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.
"The flavors in this recipe reminded for Sicily, so I'd pour a juicy Sicilian Nero d' Avola, like the 2010 Rapitala Campo Reale."
"As seen in page 150 of the May Issue of Food and Wine. "Istambul's New Meze Masters"".
Recommended with fried calf's liver with onion and tomato salad."
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