Tenuta Rapitalà Grand Cru Chardonnay 2015

Tenuta Rapitalà Grand Cru Chardonnay 2015

Straight Chardonnay made from grapes grown in high vineyards where the higher altitudes make for a long ripening period which helps the grapes to develop their concentrated flavours.
This wine smells of warm summer fruits - ripe melons, juicy pineapple and plump peaches, with sweet vanilla and a creaminess that delights. Sometimes called ‘the poor man’s white burgundy’ – don’t be deceived by this; it’s excellent.
Sicilia IGT
Tenuta Rapitalà
Drink now + 3 years

Decanter World Wine Awards 2013

Bronze (2011 Vintage)

Sicily region of Italy

Sicilian wine has improved hugely in recent years. The reason for this success is the steady transformation from being a workhouse region that churns out hot, over-baked wines into an island that focuses more on native varieties as well as investing time and money into ensuring the right grape is planted in the right location.

This is not an easy task, for the island is a mish-mash of soils and climates, the latter of which can be anything from scorching hot to breezy cool in the mountainous area of the north east. Despite the differences in temperature, everywhere in Sicily is dry, so vine disease is not a problem.

Sicily’s best known red variety is its native Nero d’Avola, a rich and intensely flavoured grape that is grown everywhere but is most revered around Agrigento in the south. Another red of interest, and gaining a reputation quickly is Nerello Mascalese. Part of this is due to its success in and the the growing popularity of the region around Mount Etna, where producers are increasingly making use of the higher altitude and cooler conditions that this eastern part of the island offers.

Cataratto used to be responsible for much of the hot, over-produced white wine from Sicily but today it is being nurtured more carefully and when done so, can produced a decent wine, as can the variety Grecanico.

The sweet wine of Sicily comes from the island of Pantelleria in the form of Moscato, while Sicily’s equivalent of Sherry, Marsala, still manages to cling on to some die-hard fans, but isn’t much in favour at the moment.


Dominant in Eastern France Chardonnay produces all great white Burgundies, Chablis and is a major grape varietal used for many Champagnes. It even takes its name from a village in the Mâconnais. The success and versatility of Chardonnay has resulted in it being grown across other wine producing nations, with particular success in Australia.

The characteristics of a great Chardonnay wine vary depending on the climate it is grown. In a cool climate (Chablis, Champagne) it is a steely wine, medium to light in body, with high acidity and green fruit notes. In medium, slightly warmer regions there are more citrus notes with buttery and honey characteristics. Then with hot climes you will find strong tropical fruit with lower acidity.

Chardonnay is almost always dry, and has a close affinity with oak. Typically the acids found in Chardonnay make it a strong wine for ageing, with the acids acting as a natural preservative. 

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Salads & Vegetables
This style of wine would go with a grilled vegetable salad or an onion tart and the classic ratatouille.
Fish & Seafood
A fantastic wine to partner with shellfish such as crab or lobster. It would also work well with deep sea fish like swordfish, monkfish, tuna or turbot.
Pasta & Other Sauces
Butter and cream based sauces with the addition of mushrooms, pesto and pancetta work well with this wine. 
A winner with poultry such as roast chicken and turkey but also a fine match to pork, ham and duck.
Herbs & Spices
This wine is a hit with ginger and parsley, tarragon and coriander but also works with classics like basil and garlic.
Spicy Foods
An instant hit with Indian coconut-based dishes such as Korma but works just as well with some Indonesian cuisine.
A treat with smoked cheeses and mozzarella and can handle most soft cheeses. 

Bottle 75cl:
- Earn 19 points -

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