Rapitala Nuhar 2005
The Cabernet Sauvignon is picked at the end of September and the Nero d'Avola during the first 10 days of October. Each type is vinified separately in small stainless steel containers, undergoing 10 days of maceration.
Nero d'Avola ages in stainless steel and the Cabernet ages for 9 months in small French barriques. The wine is then blended and bottled.
Food matches: Red meat, pork, pasta in meat sauce, grilled meats, beef, BBQ, roasts.
"When first poured, this wine is earthy and savory, with tight, gripping tannins. Air brings up a warm, almost cooked, cherry flavor. For spaghetti." 88 Points
Wine & Spirits
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.