Rapitala Casalj 2005 Front Label
Rapitala Casalj 2005 Front Label

Rapitala Casalj 2005

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The wine displays an intriguing array of rich viscosity tempered with a crisp freshness. On the nose it is reminiscent of the aromas of the southern mediterranean; flowers, herbs and citrus fruits. Differing from the previous vintage in that it is slightly less full-bodied, with a slightly higher acidity that lends elegance and finesse. This is particularly apparent on the finish; persistant and delicious.

    Food Match: white meats, fish, crab, chicken, Asian cuisine, Antipasto.

    Blend: 70% Catarratto, 30% Chardonnay.

    Critical Acclaim

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    Rapitala

    Tenuta Rapitala

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    Tenuta Rapitala, Italy
    Tenuta Rapitala, situated in Sicily in the area of Camporeale, is made up of 70 acres of which 28 are vineyard. It extends over the gentle hills between 100 – 300 meters high, where clay and sand alternate and merge. The perfect aspect and the special composition of the soil make it ideal for the cultivation of the finest vine varieties. The winery Rapitala is named for the river that runs through the property.
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    A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

    Though most think of the climate here as simply hot and dry, variations on the sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

    Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieites or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected wines of the island.

    Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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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 wines. In many European regions, strict laws are in place determining the set of varieties that may be used, 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 wine 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.

    BEE311056_2005 Item# 90298

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