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 2014 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.
"All white fruits and salty minerality. Proprietor Laurent Bernard de la Gatinais calls it an easy thing, and hes correct its the perfect light summer sipper. I never thought it possible to make a white wine so fresh under the baking Sicilian sun, but by choosing the right varietal, siting the vineyards high up the mountain side, harvesting early and employing temperature-controlled fermentation, you can."
Score: 87 PointsWine Spectator Author: Alison Napjus
"Fresh and open-knit, with hints of stone and grapefruit zest layered with yellow plum and apricot notes. Bright acidity carries the clean-cut finish. Drink now through 2018."
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