Tenuta Rapitalà’s Grand Cru is a fine expression of the character of the estate. The selected parcels feature the estate’s oldest vines, planted in 1982. Specific vinification techniques enhance its typicity and its prestigious bottle, with a relief of the ancient and noble coat of arms of the family of Hugues Bernard Count de la Gatinais, makes “Grand Cru” a wine that represents the strong personality, legacy and singularity of the estate.
Terroir: Fully-ripe fruit is harvested in August. White-wine vinification includes a gentle pressing and cold settling of the young must, part of which undergoes a short (12 hours) cold maceration, followed by classic decanting and alcoholic fermentation in stainless steel vats.
Vinification: The grapes are picked in August when they are fully ripe and richness is at its maximum. The grapes are gently pressed and cold settled. Part of the must undergoes a short (12 hours) cold maceration, followed by classic decanting. Fermentation begins in stainless steel tanks. When the must achieves 4-5% alcohol, the wine is racked into French oak barriques where fermentation is completed. The wine then ages on its lees in French oak barriques for 9-12 months. It is then bottle refined for a minimum of three months before release.
The wine has ripe, fruity Chardonnay aromas of fresh apricots, pear blossom and peaches, with toasted wood notes. These flavors are echoed on the palate, with a round, Mediterranean character. There is a long and lingering finish.
Deep yellow-gold in color with hazelnut, caramel, and apple on the nose. Soft and round with nicely balanced acidity. Flounder with beurre blanc.
Score: 88 PointsWine Spectator Author: James Suckling
Rich aromas of apple pie, vanilla and lemon follow through to a full body, with good fruit and an oily, intense aftertaste of cream and apple.
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