The vineyards, the modern ones of Chardonnay and the old ones of Catarratto, where we select the grapes intended for the wines which are the soul of Casalj Rabitallavi, are at the summit of the mountain which overlooks the Tenuta.
The vineyard Selected parcels of vines in the Tenuta Rapitalà at between 300 and 600 metres above sea level are trained by the Guyot system on clayey-sandy ground with yields of grapes lower than 90 quintals per hectare.
The vinification: The grapes picked at just the right state of ripeness (the first ten days of August for the Chardonnay and mid-September for the Catarratto) are separately vinifìed by the white wine method, with a gentle pressing, cold natural clarification of the must and the addition of selected yeasts to preserve the varietal aromas. The temperature controlled (15-18°C) fermentation lasts for more than 2 weeks with daily analytical checks throughout the whole process. The cuvée is assembled in February before being cold, sterile bottled.
The wine: Pale gold colour, generous bouquet with strong Mediterranean aromas "sage, tomato leaves, caper flowers" and a full, round, satisfying flavour.
Analytical details: 13,50 alcohol; 4,93g/l total acidity; 3,41ph; 2g/l sugar; 22,5 g/l dry extract.
Food matches: Full-flavoured fish and shellfish. Fish soup, even when spicy. Hot and cold white meats.