Castello dei Rampolla Trebianco di Santa Lucia 2019  Front Label
Castello dei Rampolla Trebianco di Santa Lucia 2019  Front LabelCastello dei Rampolla Trebianco di Santa Lucia 2019  Front Bottle Shot

Castello dei Rampolla Trebianco di Santa Lucia 2019

  • JS93
  • RP91
  • WE91
750ML / 14% ABV
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  • JS93
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750ML / 14% ABV

Winemaker Notes

The bouquet hints of sweet tobacco, nutmeg, leather, orange peel and spicy herbs. On the palate fresh with a vibrant acidity, honey, dried apricot, saffron spice and waxy apple or pear.
Blend: 50% Trebbiano, 20% Chardonnay, 20% Sauvignon Blanc, 10% Traminer
This white wine has the texture and fiber to pair with fried white meat, oven roast dishes or soups.

Critical Acclaim

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JS 93
James Suckling
A substantial white with salt, wood, lees-stir and cooked-apple character. Full-bodied. No sulfur added. Very cool and fun to taste with serious winemaking behind it. An unfiltered blend of trebbiano, chardonnay, sauvignon blanc and traminer.
RP 91
Robert Parker's Wine Advocate
The Castello dei Rampolla 2019 Trebianco di S. Lucia (made without added sulfites) is a blend of Trebbiano, Sauvignon Blanc, Chardonnay and Traminer. This is a raw and authentic white that smells of the purity of the grapes, and the soils of Tuscany scooped up into your hands on a warm sunny day. The wine is redolent of orchard fruit, honey, dried apricot, saffron spice and waxy apple or pear. Background notes of baked terracotta, crushed rock and even a touch of brown sugar appear in moderation. This white wine has the texture and fiber to pair with fried chicken or filet di baccalà (codfish sticks).
Rating: 91+
WE 91
Wine Enthusiast

Made with Trebbiano, Sauvignon Blanc, Chardonnay and Traminer and vinified in cement clayvers, this is almost an orange wine. Medium-bodied and smooth, with a glycerin-like texture, it has multifaceted aromas including honey, ripe grapefruit, lychee, Spanish broom and dried yellow stone fruit. The aromas carry over to the palate along with mineral, lemon drop candy and a yeasty whiff of bread dough. Tangy acidity lifts the rich flavors. It’s unusual, compelling and delicious.

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Castello dei Rampolla

Castello dei Rampolla

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Castello dei Rampolla, Italy
Castello dei Rampolla Winery Image
The Rampolla winery, with its cellars dating back to the 13th century and its ancient Castle overlooking the Conca d’Oro’s valley, has been owned by the di Napoli for nearly three centuries. The 42 hectares of vineyard located on calcareous soils at about 360 meters above the sea level in the Chianti Classico locality of Panzano grow Sangiovese, Cabernet Sauvignon, Merlot, Petit Verdot, Chardonnay and Sauvignon Blanc.
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One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Tuscan wine ranges in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly Tuscan wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello, an exceptionally bold Tuscan wine, expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a red wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PDX727019_2019 Item# 727019

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