Nero d’Avola gives this wine a passionate red hue, ripe fruit aromas and an intense, harmonious palate. Campo Reale comes from vineyards in the heart of the Tenuta Rapitalà, gentle hills at an elevation of 300–400 metres, whose suitability and history, soil and climate, lend themselves to wines of great character.
VARIETIES: Nero d'Avola.
PRODUCTION DISTRICT: Camporeale in the province of Palermo.
ALTITUDE AND ASPECT: 300–400 metres above sea level; north-south aspect.
TYPE OF SOIL: Clay soils
TRAINING SYSTEM: Guyot.
HARVEST: The grapes are harvested as soon as they achieve full ripeness, in the last ten days of September.
WINEMAKING METHOD: The grapes are fermented after long maceration on the skins to ensure optimum extraction of polyphenols and tannins. The result is a structured, soft, harmonious wine.
AGEING: Maturation takes place in steel and partly in oak barrels, to enhance the characteristics of harmony and complexity that this variety can express.
SENSORY PROFILE: Intense ruby colour followed by pervasive aromas, paving the way for an approachable yet powerful profile, unobtrusive tannins and delicate acidity.
ABV: 13,50 %.
RECOMMENDED CELLARING: 3 years.
FOOD PAIRING: Chicken and other poultry (guinea-fowl, duck, turkey), roast white meats and mature cheeses.