A document of 1340 chronicles a dispute before the royal court concerning the possession of a particularly sought after fief, “Casalj Rabitallavi”. This was the ancient name of the Tenuta Rapitalà. The vineyard where the grapes intended for the wines are selected, which is the soul of Casalj Rabitallavi, located at the summit of the mountain which overlooks the Tenuta. Selected parcels of vines in the Tenuta Rapitalà at between 300 and 600 metres above sea level, trained by the Guyot system on clayey-sandy ground with yields of grapes lower than 90 quintals per hectare. The Catarratto crop is picked in the middle to end of September when the grapes are at their ripest. To preserve the varietal aromas contact with oxygen is restricted, maintaining a controlled atmosphere during all stages of the process of vinification: gentle pressing, cold settling, and fermentation with selected yeasts. Temperature control enables the fermentation to last for more than two weeks. There are daily analytical checks. The wines are kept on their lees until March, and then aged for 3 months in French oak barrels.
Pale gold colour, generous bouquet with strong Mediterranean aromas of sage, tomato leaves, and caper flowers complement a full body and round, satisfying flavour like the sun of this island where the Catarratto expresses unique characteristics irreplicable anywhere else.