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Tenuta Rapitalà - Vigna Casalj Alcamo Classico D.O.C. 2019

Overview

Casalj Rabitallavi was the ancient name of the Rapitalà estate and referred to 555 acres of Camporeale at 2,000 feet above sea level. The vineyards of Catarratto where we selected the grapes intended for Vigna Casalj are at the summit of this mountain on the historic estate. Vigna Casalj is a 25 acre registered cru in the Alcamo Classico, a high-elevation DOC.

Terroir: Selected estate parcels at 2,000 feet of elevation with Guyot-trained vines in sandy soil with yields below 32 quintals per acre.

Vinification: The Catarratto is picked at the end of September. To preserve the delicate varietal aromas, temperatures are controlled and oxygen is restricted once the grapes arrive in the winery. Soft pressing and cold settling is followed by fermentation using selected yeasts at a controlled temperature ensures the fermentation lasts over two weeks. The wine then remains on its fine lees until March and is then aged for three months in 50 hl French oak barrels.

Additional Details edit

Accurate winemaking techniques and aging in oak barrels give this wine clear references to Mediterranean aromas, fresh, mineral, round taste and satisfying body like the sun of these lands where the Catarratto expresses unique characteristics, unrepeatable elsewhere.

Technical Details
  • Appellation: Alcamo Classico DOC
  • Winemaker: textinput
  • Sustainability: Sustainable Practices
  • Soil: Loose clay, sand
  • Vineyard Acreage: textinput
  • Avg Vine Age: textinput
  • Yield: textinput
  • Alcohol: 13.5%
  • Ttl Acidity: 5.33 g/l
  • Residual Sugar: 2.5 g/l
  • Avg Production: 20,000 bottles
  • Sizes Available: 12/750ml
  • Varietals: 100% Catarratto

Recent News edit

Vinous Rating: 89

Author: Eric Guido

Date: Friday, July 9, 2021

"The 2019 Vigna Casalj Alcamo Classico, a varietal Catarratto, presents an oddly alluring botanical bouquet of yellow flowers, green stems, fresh sweet peas, pear and wet stone. It’s soft-textured with notes of young peach and mango carried along a salty wave of bright acidity. This tapers off pleasantly refreshing, mixing hints of sour citrus and savory herbs."