Terroir: The Rapitala Grillo is selected from vineyards sitting between 900 and 1300 feet, high on the slopes of the Rapitala estate. Vines are trained using the traditional Guyot system in soils made up of clay, small pebbles and sand.
Vinification: Grapes are harvested in mid-August, slightly before reaching ripeness in order to retain a balance between sugar levels and acidity. To preserve freshness the grapes are pressed, fermented and aged in temperature controlled stainless steel vats.
Rapitala Grillo is an excellent choice with light pastas, vegetables, shellfish and grilled white meats.
The 2010 Grillo is golden yellow/green with a nose of herb, floral notes and citrus. Light and crisp on the palate with a clean refreshing finish.
Score: 87 PointsWine Spectator Author: Nathan Wesley
"This white is fresh and snappy, showing good cut to the flavors of ripe melon, star fruit and Golden Delicious apple. Hints of spice accent the waxy finish."
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