The grapes: Cabernet Sauvignon - Nero d'Avola.
The vineyard: grapes coming from vineyards of the Tenuta Rapitalà situated at between 300 and 400 metres above sea level on rich and heavy, clay soil, trained by the Guyot system with limited yields per hectare (about 70 quintals per hectare).
The vinification: the grapes are picked when fully ripe, towards the middle of September; they are vinified in small stainless steel containers, the macerations are long, more than two weeks for the cabernet sauvignon.
The maturation: at the end of fermentation the Cabernet Sauvignon aged in French oak barriques and Nero d’Avola in oak barrel by 30hl, for 10 months before riped musts being assembled. The obtained blend aged for further 3 months in oak barrels by 50hl. The wine remains other six months in bottle before release.
The wine: deep red colour, full and complex bouquet with definite varietal notes, very well structured, abundant tannins and a long and lingering aftertaste.
Analytical details: 14% alcohol; 5.00 g/l total acidity; 3.70 pH; 3.70g/l residual sugar; 37 g/l dry extract.
Food matches: red meats, mature cheeses, cured pork meats.