Rapitala Nuhar 2005 Front Label
Rapitala Nuhar 2005 Front Label

Rapitala Nuhar 2005

  • W&S88
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Blend: 70% Nero d'Avola, 30% Cabernet Sauvignon.

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
June 2009

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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WLD310056_2005 Item# 90150

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