Good clayey terrain, sheltered from the wind and in full sunlight. Two great black grapes: the Nero D'Avola which, in these conditions, becomes rich in tannin and body and the Pinot Nero, king of Burgundy, which responds to the heat of Sicily with colour, softness and depth unlikely elsewhere.
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 ground with limited yields of grapes per hectare (about 80 quintals).
The vinification: The grapes, picked at just the right state of ripeness at different times (end of August for the Pinot Nero and between the end of September and the first ten days of October for the Nero D'Avola), are separately vinified by the red wine method in small stainless steel containers, with more than ten days maceration of the skins in the must. The fermentation takes place at 28-30° C.
The maturation: The Nero D'Avola stays in stainless steel, while the Pinot Nero matures for 9 months in small French oak casks before they are blended and bottled. The refinement in bottle lasts for at least three months.
The wine: A bright ruby red colour and a bouquet with strong scents of fruits, dried and in syrup. The lingering taste is warm, full and balanced with an elegant acidity and well integrated tannins from the time spent in barrel.
Analytical details: 13,50% alcohol; 4,70g/l total acidity; 3,80ph; 3g/l sugar; 31g/l dry extract.
A Food matches: Game, roast red meats, truffle dishes.