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We Speak Wine USD 11.99 750ml

Tenuta Rapitala Campo Reale Nero d'Avola Sicilia 2017

External Review by We Speak Wine:

Summary Nero d’Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitalà, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d’Avola with a particular elegance, rare among others of this type. Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre. Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled. Additional Information Deep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. - Winery

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External Reviews for Tenuta Rapitala Campo Reale Nero d'Avola Sicilia

External Review
Source: We Speak Wine
12/06/2018

Summary Nero d’Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitalà, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d’Avola with a particular elegance, rare among others of this type. Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre. Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled. Additional Information Deep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. - Winery


External Review
Source: We Speak Wine
Vintage: 2013 04/14/2017

Summary Nero d’Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitalà, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d’Avola with a particular elegance, rare among others of this type. Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre. Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled. Additional Information Deep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. - Winery ** Only 7 in Stock **


External Review
Source: We Speak Wine
Vintage: 2013 07/05/2017

Summary Nero d’Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitalà, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d’Avola with a particular elegance, rare among others of this type. Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre. Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled. Additional Information Deep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. - Winery ** Only 5 in Stock **


External Review
Source: We Speak Wine
Vintage: 2013 09/21/2017

Summary Nero d’Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitalà, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d’Avola with a particular elegance, rare among others of this type. Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre. Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled. Additional Information Deep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. - Winery ** Only 3 in Stock **


External Review
Source: We Speak Wine
Vintage: 2013 01/20/2017

Summary Nero d’Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitalà, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d’Avola with a particular elegance, rare among others of this type. Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre. Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled. Additional Information Deep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. - Winery ** Only 9 in Stock **


External Review
Source: We Speak Wine
Vintage: 2013 11/04/2016

Summary Nero d’Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitalà, grown on gentle hills at 1,300 feet above sea level which, because of their history, terrain and climate, creates a Nero d’Avola with a particular elegance, rare among others of this type. Terroir: Selected parcels of vines at 1,300 feet above sea level are trained by the Guyot system on clay soil with limited yields of 36 quintals per acre. Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled. Additional Information Deep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. - Winery ** Only 11 in Stock **


External Review
Source: We Speak Wine
Vintage: 2012 11/04/2014

SummaryNero d'Avola vinified on its own gives this wine an exciting red color, an aroma of ripe fruit and a typical, deep, balanced flavor. Campo Reale, named after a town close to the estate, comes from vineyards at the heart of the Tenuta Rapitalà, grown on gentle hills at 400 metres altitude which, because of their history, terrain and climate, creates a Nero d'Avola with a particular elegance, rare among others of this type.Terroir: Selected parcels of vines at 400 metres above sea level are trained by the Guyot system on clay soil with limited yields of 90 quintals per hectare.Vinification: The grapes reach full ripeness during the last ten days of September. They are vinified by the red wine method with long macerations (14 days) to extract the required phenolic substances and tannins. This produces a structured, soft and balanced wine. 20% of the resulting wine is transferred to 2nd and 3rd passage barrique for four months to layer in complexity which this grape expresses; the rest remains in steel. In February the wine is blended and bottled.NotesDeep ruby color with floral and cherry aromas. A firm and powerful structure, a distinct but not intrusive amount of tannin and a delicate acidity. - Winery


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