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From sweet treats to savoury delights, add our famously rich carob syrup to marinades, sauces and dressings for a little extra va va voom. Or tickle your sweet tooth by drizzling over ice-cream, porridge or add to milk as a natural sweetener.

Is a synthesis of the Tenuta’s philosophy, expressing with its strong personality the uniqueness of the area. The selection of the grapes from the most celebrated vine parcels, the vinification techniques which enhance its typicity and the prestigious bottle with the relief of the ancient noble coat of arms of the Bernard de la Gatinais family make Conte Hugues the symbolic wine of Rapitalà.

The chocolate of Modica orange so fresh and crisp when you bite it: so orange and chocolate when you taste it; one of the more indulgent choices that you simply will want to lock away. Is perfect for melting away in the mouth.

The Chocolate of Modica, the color is dark black with greenish brown earthy, almost rough, with coarse grains of sugar left to give, in addition to the special flavor, almost like a gloss of reflections “marble stone”, and his taste Cocoa round, velvety that persists; aromas in their quality accompanying divinely. 

Carob Grappa - Grappa from Nerello Mascalese!
From the encounter between the best selection of Sicilian carob beans, rich in pulp and taste, and the Grappa of Nerello Mascalese from Etna, an excellent Grappa alla Carruba is born. The delicate balance between the sweetness of carob and the strong aroma of Nerello Mascalese blend and give life to an explosion of heady scents typical of Sicily, a land of traditions and passions.

In the splendid Baroque Modica, the rite of preparation of processed chocolate at low temperature with the “sour dough”, handed down from generation to generation. In cold working, the cocoa does not pass through the phase of conching: cocoa mass is kneaded at 40 ° with added sugar; unable to melt or to blend, sugar, chocolate from Modica to the characteristic ” rough “from the grainy texture. 

Modica Chocolate with Nero d'Avola combines in a single bar the smells and flavors of two typical and highly appreciated products of our Sicily: Modica Chocolate and Nero d'Avola.

Chocolate of Modica IGP Rum - minimum cocoa 50%
Rum and chocolate, a classic and timeless combination in this Modica IGP chocolate bar. Discover the countless sensations that this chocolate bar offers: persistence, sweetness and body of rum combined with the intense taste of dark chocolate. A must try!

A tasty and healthy bar that of Modica Chocolate with wild blackberries. In fact, blackberries are rich in fiber, vitamins and mineral salts: they favor the regularization of the intestine; fight cardiovascular diseases; they stimulate diuresis with consequent purification of the organism; they help fight fatigue and stress.

Cinnamon IGP Modica chocolate - minimum cocoa 50%
An ancient spice with vaunted aphrodisiac properties, cinnamon is well known for its invigorating qualities: it enhances memory and is an excellent natural remedy against flu symptoms, nervous hunger and fatigue. Its combination with chocolate offers the palate a sensual and aromatic taste, with oriental reminiscences. Savor the lively fragrance of this exquisite Modica Cinnamon Chocolate bar.

Still made without added fats or emulsifiers in the cold working, the cocoa paste is not subjected to the tempering processes typically used to make other chocolate. Today the mixture is prepared in a double boiler with the addition of refined sugar, that doesn’t melt. 

Chocolate originates from the ancient Aztec civilization. Cocoa beans from Latin America, passing through Spain, arrived in Sicily in the county of Modica in the 18th century. It was here that, with the sugar brought by the Arabs, they were transformed into the typical cold-processed Modica chocolate, now known and appreciated throughout the world.

Modica vanilla chocolate is a product that is prepared using cocoa beans, cane sugar and natural vanilla, without using cocoa butter. Vanilla, with its intense flavor and aroma, gives chocolate a delicate and enveloping sweet taste that makes it perfect for the most demanding palates.

From the unmistakable taste, Modica Chocolate with prickly pear is an excellent energizing and antioxidant.

This is the chocolate of Modica, an exquisite delicacy with a long history, produced in a way that is guaranteed to tempt even the most inflexible man of science.

Esteemed chocolate of Modica, with irreplaceable taste of sicilian pistachio. A ancient Aztec recipe still in vogue, eternal. Its history is ancient, dating back to the Spanish domination of Sicily. It's characteristic of this process the eventual formation of a white coating on the surface of the chocolate, following the re-emergence of the cocoa butter.

Modica Chocolate PGI Figs and Walnuts - Minimum 50% Cocoa
Have you ever eaten figs with walnuts at the end of dinner? A delight! It is precisely from this combination that the bar of Chocolate of Modica Figs and Walnuts was born. The sweetness of figs meets the flavor of walnuts in a dark chocolate bar with a unique and delicious taste.

Esteemed chocolate of Modica, with spicy taste of hot pepper. A ancient Aztec recipe still in vogue, eternal. he purity of the cocoa remains intact, and no other additives such as butter, vegetable oils, milk or lecithin derivates are added. Now, for the first time, an organic version is available. Combining sweet and spicy, the subtle warmth and the intense cocoa of this bar warm you from within.

Carob cream - Spreadable BIO Carrubato di Sicilia
Let yourself be conquered by the goodness of Ciokarrua Spreadable Carrubato, a spreadable organic carob cream, also excellent for making delicious cakes for your children. Only Nebrodi hazelnuts, Sicilian carobs and extra virgin olive oil for a genuine cream made in Sicily.

Mint, aromatic and invigorating, adds a refreshing thrill to a classic chocolate of Modica.

Single Origin Colombia Chocolate - Dark 86%
Single-origin Colombia chocolate is a delicious 86% dark chocolate bar produced in a completely artisanal way from cocoa beans grown in the mountains of Macarena, in Colombia. It is precisely from the direct processing of selected and roasted cocoa beans that cocoa mass, the main ingredient of chocolate, is obtained. The result is an authentic chocolate bar with a unique and unrepeatable taste.

Still made without added fats or emulsifiers in the cold working, the cocoa paste is not subjected to the tempering processes typically used to make other chocolate. Today the mixture is prepared in a double boiler with the addition of refined sugar, that doesn’t melt. The sugar crystals are thus preserved- the unique secret of the Modican recipe.

Single Origin Ecuador Chocolate - Dark 78%
From Arriba cocoa, the first of the Fino De Aroma cocoa, we obtain Ecuador single origin chocolate. It is a delicious 78% dark chocolate bar produced in a completely artisanal way from cocoa beans grown by the cacaocultores of South America. It is precisely from the direct processing of selected and roasted cocoa beans that the best cocoa mass, the main ingredient of this chocolate, is obtained. The result is an authentic chocolate bar with a fine and delicate flavor.

Modica chocolate worked as did the Aztecs at the time of the Spanish conquistadors, technically can be defined chocolate 'cold' and is grainy and crumbly. It's characteristic of this process the eventual formation of a white coating on the surface of the chocolate, following the re-emergence of the cocoa butter.

Modica Chocolate IGP BIO Chilli - GrezzoPuro Line
The GrezzoPuro line offers an Organic Modica Chocolate with a minimum 70% darkening percentage to enhance the tropical notes of the Sao Tome cocoa beans. The dark chocolate in this bar is combined with an Italian chilli pepper obtained from an organic supply chain, without the use of natural flavors.

One of the most popular chocolates in Italy is Modica chocolate, made in Sicily. The tradition of chocolate making in Sicily came about centuries ago when the natives were taught the traditional process by Spaniards, beginning by collecting cacao beans (more about their influence on Sicilian Cuisine in this post). 

Modica Chocolate IGP BIO Orange Peel - GrezzoPuro Line
The Organic Modica PGI Chocolate of the GrezzoPuro line has a minimum 70% dark chocolate percentage that enhances the tropical notes of the Sao Tome cocoa beans. The combination with dark chocolate of organic orange peel from a controlled supply chain, without the use of natural flavors, gives you an authentic and genuine chocolate bar that tastes of Sicily.

Modica chocolate IGP with ginger - Minimum cocoa 50%
Delicately spicy flavor and excellent dark chocolate for Modica IGP Chocolate with Ginger. Taste and quality in a bar of dark chocolate at least 50%, without the addition of cocoa butter and emulsifiers or lecithins.

Pomegranate Modica IGP chocolate - minimum cocoa 50%
Pomegranate is a fruit rich in antioxidants and is a symbol of health, abundance and fertility. Try the unprecedented combination of its fresh, slightly acidic aroma and the intense taste of Modica IGP dark chocolate at 50%. A bar of chocolate that is good for your health.

Modica chocolate IGP Sicilian salt - Minimum cocoa 50%
Break and taste the Modica chocolate bar with Sicilian salt, a real treat for the palate with the scent of the Sicilian sea. The delicate aroma of fleur de sel combined with the intense taste of 50% dark Modica chocolate will surprise you.

Hugonis with its powerful and austere style is the most prized product of the Tenuta. The seal of Hugonis Bernardi - a knight in armour with two lions - which appears on the label, is the coat-of-arms of the family of Hugues Bernard de la Gatinais

Catarratto and chardonnay grapes give this wine fresh Mediterranean scents and a savoury, elegant flavour with a typical hint of bitter almonds. Piano Maltese is the heart of the Tenuta Rapitalà, gentle hills at between 300 and 600 metres altitude, which, because of their history, terrain and climate endow wines with a special character. 

A document of 1340 chronicles a dispute before the royal, court concerning the possession of a particularly sought after fief in the district of "Casalj Rabitallavi”. This was the ancient name of Tenuta Rapitalà. Vigna Casalj di Rapitalà is a Sicilian white wine made from Catarratto grapes, with clear Mediterranean references of sage, tomato leaf and capers. The terroir gives it freshness and minerality.

Some rain during the early part of 2003 restored the soil’s water reserves. The flowering and the setting followed their normal course. The summer was very hot and dry, but growth developed steadily. The vines, for long periods close to stress conditions, acquired a rich reserve of polyphenols enhanced by a sunny and airy August which enabled them to reach full phenolic maturation.

The nero d'Avola vinified on its own gives this wine an exciting red colour, an aroma of ripe fruit and a typical, deep, balanced flavour.

The vineyards where we select the grapes for the production of Nuhar (flower in Arabic) are cultivated at the heart of the mountain which overlooks the Tenuta and from which rises the river “Rabidh Allah". 

The 100% nero d’Avola gives this wine an exciting red colour, an aroma of ripe fruit and a typical, deep, balanced flavour. Piano Maltese is the heart of the Tenuta Rapitalà, gentle hills of between 300 and 600 metres altitude, which, because of their history, terrain and climate endow wines with a special character. 

Within Tenuta Rapitalà, at about 400 metres above sea level, there is some land where dark clay alternates with tufaceous sand. It is here that is nurtured the unmistakeable character of the Syrah, from the grapes of which is born Nadir, the opposite of Zenith. A wine which takes its name from the Arab Nazir meaning deep, rare, precious.

The terroir and the vineyard: this wine developed from a project which had as its objective the extraction of the maximum expression of terroir in terms of the intensity of the organoleptic characteristics present in the wine.