Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Oaknew oak

Drinking window

Best 4 to 14 years from vintage.

vintage4 yrs14 yrs16 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong, Cedar-Tobacco finish

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.More wines for lamb →
  • Aged Sicilian cheeses board Cedar-tobacco depth and firm tannin are traditional partners for a Sicilian cheese selection.More wines for game →
  • Wild mushroom pappardelle Tobacco-cedar notes complement earthy mushroom pasta dishes.More wines for pasta with ragù →

With cheese

Pecorino Siciliano Our pick Aged Pecorino Siciliano is salty, with heat that builds over 4 to 8 months. Full-bodied Sicilian reds, from native blends to Syrah, Cabernet and Petit Verdot, bring the concentration and tannin to stand up to it.

How to serve Rapitala Hugonis

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1995First Hugonis blending Cabernet Sauvignon and Nero d'Avola; named for founder Hugues

Facts

Producer
Tenuta Rapitala · visiting guide
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.

Tags

cabernet sauvignon dry firm tannin full body hidden gem medium acid medium term mood bold mood elegant nero d avola occasion dinner party occasion special old world pairs with aged cheese pairs with game pairs with red meat price trade up still red

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