Campo Reale comes from vineyards at the heart of the Tenuta Rapitalà, on gentle hills at 400 metres altitude which, because of their history, terrain and climate, endow wines with a special character. 

The grapes: 100% Nero d'Avola. 
The vineyard: selected parcels of vines in the Tenuta Rapitalà at 400 metres above sea level trained by the Guyot system on clay soil with limited yields of grapes per hectare. 
The vinification: the grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 
The maturation: the maturation takes place in steel and, for a small part in barriques, to enhance the characteristics of balance and complexity which this grape expresses. 
The wine: deep ruby colour, and full bouquet which heralds a firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. 
Analytical details: 13,5% alcohol; 5.63 g/l total acidity; 3.60 pH; 4.60 g/l residual sugar; 28.3 g/l dry extract. 
Food matches: poultry of all kinds (guinea fowl, duck, turkey), white meat roasts and mature cheeses.