HUGONIS from famous producer Tenuta Rapitalà. A top red from this winery expressing its strong personality and the uniqueness of the area. Hugonis is a Sicilian “Bordeaux”, the fruit of the happy marriage of an international grape with an indigenous one. A fusion of French power and Sicilian smoothness which together give life to an elegant, velvety and fruity yet powerful wine with fine tannins.
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|Wine style||Dry red wine|
|Grapes||Cabernet Sauvignon, Nero d‘Avola|
|Maturation||The Cabernet Sauvignon is aged in French oak barriques and the Nero d‘Avola is aged in 30 hl oak barrels. They rest in this way for 10 months before being blended.|
|Bouquet||Notes that recall the grapes thanks to an olfactory profile that ranges from ripe red fruit to obvious vegetal hints.|
|Taste||Powerful, pleasant and deep, characterized by a well-present tannic texture and reminiscent of velvet. It closes with an important, long finish that returns to vague hints of spices.|
|Pairs with||Red meat dishes, tasteful cheeses, cold meats. Serving temperature 18-20 C.|
The Tenuta Rapitalà covers 225 hectares in the district that slopes down from Camporeale towards Alcamo in north-western Sicily on rolling hills at 300–600 metres in altitude, on alternating clay and sandy soils. An optimal soil composition makes this ideal wine country for growing the finest vines. Rapitalà is a real name and comes from the Arabic “Rabidh-Allah” – the “river of Allah”, from the stream that flows among the vineyards, and proof that this countryside has been cultivated since ancient times. Over the centuries, generations of farmers mapped out the current form and identity of the estate. The current winery uses the most innovative pressing, refrigeration, winemaking, and bottling techniques.
The Cabernet Sauvignon and Nero d’Avola grapes for the Hugonis come from Tenuta Rapitalà vineyards situated at an altitude of 300 and 400 metres with rich and heavy, clay soil, trained by the Guyot system with limited yields per hectare. The grapes were harvested by hand when fully ripe when their aroma richness was at their maximum. The grapes were carefully sorted, destemmed and pressed before vinification in small stainless steel containers. When the fermentation was complete, the Cabernet Sauvignon was put into French oak barriques and the Nero d‘Avola into large 30 hl oak barrels. The wine rested and matured in this way for 10 months before being blended. The blend obtained rested in 50 hl oak barrels for about 3 months before being bottled. This was followed by ageing in the bottle for a minimum of six months.
Longevity 5-10 years.