Vigna Casalj - Alcamo Classico D.O.C. - Tenuta Rapitalà View larger

Vigna Casalj - Alcamo Classico D.O.C. - Tenuta Rapitalà

A beautiful white wine from famous Tenuta Rapitalà expressing its strong personality and the uniqueness of the area. Careful vinification techniques and ageing in oak barrels imbue this medium-body pale golden wine with ample olfactory sensations with evident recollections of Mediterranean aromas, fresh, fruity and mineral on the palate and with a rounded rewarding body like the sun in these lands

10,50€

092-115

12 Items

Data sheet

ProducerTenuta Rapitalà
RegionSicilia
ClassificationAlcamo Classico D.O.C.
Wine styleDry white wine
GrapesCatarratto and Chardonnay
Vintage2016
MaturationMaturation on the lees for 5-6 months in oakbarrels.
BouquetStrong Mediterranean aromas (sage, tomato leaves, caper flowers),
TasteMedium-body, round, the catarratto expresses its unique characteristics.
Pairs withFlavoured fish and shellfish, fish soup, even when spicy, hot and cold white meats. Serving Temperature 8-10 °C,
Alcohol13% vol.
Volume0,75 l.

More info

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 Catarratto and Chardonnay grapes for the Vigna Casalj come from selected parcels of vines in the Tenuta Rapitalà estate located at between 300 and 600 m. with clayey-sandy soil. The grapes were harvested by hand when fully ripe when their aroma richness was at their maximum. The grapes were carefully sorted, destemmed followed by gentle pressing, cold settling and fermentation in oak barrels with selected yeasts under temperature control for more than two weeks. The wines were kept on their lees for 5-6 months until the blending of the cuvée.

Longevity 2-3 years

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