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 established Rapitala estate, in the island's northwest, has a welcome modesty in its basic Nero that's lost in some of its tonier bottlings. Aged for four months in old oak and steel, it shows a delicate floral side as it opens - pansies and shoe leather to match crushed fresh black currant."
Score: 87 PointsWine Enthusiast Author: Unlisted
"This is an easy expression of Nero d' Avola and it would pair with roasted ham or cheese ravioli in meat sauce. Bright cherry and blueberry notes come with a touch of bitter almond."
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