Rapitalà Campo Reale Nero D'Avola is a Nero d'Avola variety red wine made in the IGT Terre Siciliane (Sicily) by the Tenuta Rapitalà winery.
After the Belice earthquake in 1968, Count Hugues Bernard de la Gatinais and his wife Gigi Guarrasi from Palermo decided to rebuild the property to live their dream of producing wines with a Sicilian soul using French methodology. In addition to the native varieties, they also took a chance on cultivating some French varieties that, until that point, had never been planted. Through these methods, they have managed to produce quality wines in a short time and become one of the largest producers in Sicily.
Rapitalà Campo Reale Nero D'Avola comes from vineyards planted on hills at 400 metres above sea level with the best possible soil composition and a sun exposure for growing a rich and high quality berry. Through conventional agriculture, they give priority to the terroir and, when the grapes reach optimum ripeness, the harvest is carried out manually.
The Rapitalà Campo Reale Nero D'Avola must goes through a long maceration process in contact with the skins and is fermented at a controlled temperature. Later, most of the wine ages in stainless steel tanks with a small amount aging in oak barrels.
Rapitalà Campo Reale Nero D'Avola is a young Sicilian red wine that unites the Italian spirit with the French methodology.