Winery Tenuta RapitalàCielo Dalcamo Sicilia
White wine
This wine is a blend of 2 varietals which are the Sauvignon and the Catarratto Bianco.
In the mouth this white wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Cielo Dalcamo Sicilia from the Winery Tenuta Rapitalà
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cielo Dalcamo Sicilia of Winery Tenuta Rapitalà in the region of Sicily is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Cielo Dalcamo Sicilia of Winery Tenuta Rapitalà in the region of Sicily often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Cielo Dalcamo Sicilia
Pairings that work perfectly with Cielo Dalcamo Sicilia
Original food and wine pairings with Cielo Dalcamo Sicilia
The Cielo Dalcamo Sicilia of Winery Tenuta Rapitalà matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of fish paella, tuna, pepper and tomato quiche or baked potato churros.
Details and technical informations about Winery Tenuta Rapitalà's Cielo Dalcamo Sicilia.
Discover the grape variety: Sauvignon
Rich, aromatic whites with a fuller mouth than Sauvignon Blanc and softer acidity, featuring aromas of yellow peach, melon, passion fruit, ripe citrus and delicate spicy notes. A grey-skinned mutation of Sauvignon Blanc, made as a rare single variety in Bordeaux (Pessac-Léognan, Graves), the Loire and Chile where it is experiencing a fine qualitative revival. Adds roundness to dry Bordeaux blends. French grape.
Last vintages of this wine
The best vintages of Cielo Dalcamo Sicilia from Winery Tenuta Rapitalà are 2012, 2008, 2013, 0
Informations about the Winery Tenuta Rapitalà
The Winery Tenuta Rapitalà is one of of the world's greatest estates. It offers 44 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
