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 2016 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: 88 PointsWine Enthusiast Author: Kerin O'Keefe
White flower, orchard fruit and banana aromas lead the nose while the vibrant palate doles out white peach, Bartlett pear, citrus and saline flavors. Tangy acidity provides loads of freshness.
Score: 87 PointsVinous Author: Ian D'Agata
Bright straw. Simple and slightly subdued aromas of lime skin, anise and rosemary. Bright and tight, with easygoing flavors of lime and dusty stone, but very little complexity. Finishes a little neutral, but with good grip and persistence. (13% alcohol)
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