The grapes that make up this wine give fresh Mediterranean aromas, and a full-flavoured, elegant palate swathed in sweet almond. Piano Maltese is the heart of the Rapitalà estate, on rolling hills at an elevation of 300–400 metres, which, by vocation, tradition, soil and climate, are ideal for producing wines of great personality.
 
VARIETIES: Native Sicilian white grape varieties.
PRODUCTION DISTRICT: Camporeale in the province of Palermo.
ALTITUDE: 300–400 metres above sea level
TYPE OF SOIL: Clay soils
TRAINING SYSTEM: Traditional guyot.
HARVEST: The grapes are harvested and vinified separately as they mature at different times, between early August and the first ten days of September.
WINEMAKING METHOD: The same winemaking technique is used for all the grapes: pressing and destemming, cooling of the must, soft pressing and separation of the various qualities of must. The first-pressing must is statically cold decanted before commencing slow continuous fermentation. This is how these varieties, which today represent the history and renaissance of Sicilian viticulture, express their potential to the full.
AGEING: Wines await bottling (which takes place as early as February) on a bed of their own yeasts, to extend and preserve their freshness.
SENSORY PROFILE: A yellow hue with penetrating highlights anticipates a warm, generous, fruity nose and seductive character on the palate. This wine shows fresh Mediterranean aromas over a richly-flavoured, elegant palate with a typical bitter almond swathe.
ABV: 12,50 %.
RECOMMENDED CELLARING: 2 years.
FOOD PAIRING: An ideal wine for premium fish and seafood (bass, bream, large crustaceans) that goes equally well with cold white meats.