Nero d'Avola I Templi

Rapitala Nero d'Avola pairs well with poultry of all kinds (guinea fowl, duck, turkey etc.). Roast white meats and ripe cheeses.

Selected parcels of vines cultivated at between 300 and 400 metres above sea level and trained by the Guyot system on clay soil with limited yields of grapes per hectare.

After the malolactic fermentation, the wine is allowed to rest and refine in the bottle before being released for sale.

The Nero d'Avola grapes, picked in mid-September are vinified separately on the skins in small stainless steel containers. Average to long macerations and controlled temperatures help giving this product a good structure.

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.