Floral aromas are balanced with scents of guava, melon, Granny Smith apple and nectarine. The palate is medium plus in body and silky with similar flavors to the notes, but it ends with slight nuttiness and green tropical fruit.

WINE INFORMATION

In 1968, French-born, Count Hugues Bernard de la Gatinais, and his wife, Gigi Guarrasi from Palermo, inherited the Rapitalà estate from the Guarrasi family. Given that much of the property had been destroyed by an earthquake, the couple rebuilt and modernized the winery, converted farming practices, and replanted the vineyards to include indigenous varieties along with French varietals. Rapitalà was one of the first five producers in Sicily to offer estate bottled wines, starting with the 1976 vintage, and has become one of the most prestigious wineries on the island. Today, Laurent de la Gatinais (the son of Hugues de la Gatinais and Gigi) manages the estate with the same passion and dedication as his parents.  

The name Rapitalà is Arabic in origin; “Rabidh-Allah,” meaning the “river of Allah”, refers to the stream that flows among the vineyards and is a nod to the area’s heritage of land cultivation dating back to ancient times. The Rapitalà estate covers 555 acres in the district sloping down from Camporeale toward Alcamo on rolling hills 1,000-2,000 feet above sea level that are rich in clay and sandy soils. The property’s acreage consists of 180 unique vineyard parcels, each of which is managed, harvested and vinified separately in order to yield optimal terroir expressions.

The Grillo grapes used to produce this wine come from selected vineyards sitting between 900 and 1,300 feet – high on the slopes of the Rapitalà estate. Vines here undergo traditional Guyot vine training and grow in soils comprised of clay, small pebbles and sand. Grape harvest takes place in mid-August, slightly before grapes reach peak ripeness in order to retain a balance between sugar levels and acidity. To preserve freshness, the grapes are pressed and subsequently ferment and age in temperature controlled stainless steel vats.

Brunch Foods, Chicken/Turkey, East Asian (Chinese/Japanese/Korean), Fish (white), Green Salads, Hors d'oeuvres, Just for Cocktailing, Mexican, Perfect Aperitif , Roasted Root Vegetables, Shellfish, Sushi, Thai or Vietnamese, Vegetables