In the glass
Aroma: blackcurrant, dark cherry, tobacco, cedar
Palate: dark fruit, structured tannin, mineral warmth, cedar
Hugonis, named for the founding de la Gatinais family, blends Cabernet Sauvignon's structure with Nero d'Avola's Sicilian warmth in a wine that reflects the estate's Franco-Sicilian origins.
What it pairs with
-
Rack of lamb with rosemary
Cabernet structure and Sicilian warmth are the natural companions for herb-encrusted lamb. -
Aged Sicilian cheeses board
Cedar-tobacco depth and firm tannin are traditional partners for a Sicilian cheese selection. -
Wild mushroom pappardelle
Tobacco-cedar notes complement earthy mushroom pasta dishes.
How to serve Rapitala Hugonis
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Rack of lamb with rosemary, Aged Sicilian cheeses board, Wild mushroom pappardelle. Match the wine's structure to the dish's fat and salt.
History
Hugonis was created as the Camporeale estate's prestige red, honouring the French founding partner Count Hugues de la Gatinais. The blend of Cabernet Sauvignon and Nero d'Avola reflects the estate's Franco-Sicilian identity.
- 1995 — First Hugonis blending Cabernet Sauvignon and Nero d'Avola; named for founder Hugues
Facts
- Producer
- Tenuta Rapitala
- Grapes
- Cabernet Sauvignon, Nero d'Avola
- Classification
- Sicilia DOC
- Oak
- Aged in French barriques (new and second-fill), 14 months
- ABV
- 14.0%
- Price
- EUR 24-36 at retail
- Drinking window
- 4-14 from vintage
- First vintage
- 1995
Frequently asked about Rapitala Hugonis
What does Rapitala Hugonis taste like?
On the nose, blackcurrant, dark cherry, tobacco, cedar. On the palate, dark fruit, structured tannin, mineral warmth, cedar. Structurally full-bodied, firm tannins, medium acidity with a long, cedar-tobacco finish. Hugonis, named for the founding de la Gatinais family, blends Cabernet Sauvignon's structure with Nero d'Avola's Sicilian warmth in a wine that reflects the estate's Franco-Sicilian origins.
When should I drink Rapitala Hugonis?
Drink 4-14 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Rapitala Hugonis?
Rack of lamb with rosemary is the canonical pairing. Other strong matches include Aged Sicilian cheeses board and Wild mushroom pappardelle. Cabernet structure and Sicilian warmth are the natural companions for herb-encrusted lamb.
What grapes are in Rapitala Hugonis?
The blend is Cabernet Sauvignon, Nero d'Avola. The wine is classified as Sicilia DOC.