Cerasuolo Di Vittoria Docg 2017 - Planeta

Description

The Cerasuolo di Vittoria is produced by the Planeta winery , a family business that for five centuries - through 17 generations - has been committed to following the roads of agricultural evolution in a complex land like Sicily, with an approach that is always oriented towards openness, to innovation.

We are located in the south-eastern part of Sicily, in particular in the Dorilli estate, where the producer family has recovered the vines that no longer existed for some time and recovered the cellar.

This Cerasuolo is obtained from the native varieties Nero d'Avola and Frappato : ruby red in color, this wine on the nose expresses beautiful aromas of small red fruits, strawberries and cherries, prickly pears and fruit candies.

In the mouth it is soft and velvety, characterized by a nice freshness and a certain acidity. Delicate elegance, it closes with a finish of excellent persistence.

Why you should drink it

Because no other production reality in Italy is able to tell the many nuances of its region as much as Planeta with Sicily: their tradition and passion has been carried on for 17 generations starting from the sixteenth century.

When to uncork it

To taste this wine from the Planeta winery we recommend, if in season, a steak of seared tuna, sautéed mushrooms or feathered game. But if you want to drink it 365 days a year, this wine will also surprise you with pizza: what an unexpected and incredible combo!

How to drink it

The optimal serving temperature is 16 ° C in a high and wide wine glass.

Vinification and Aging

The vinification, which involves the use of a blend of Nero d'Avola grapes for 60% and 40% Frappato , is started with the destemming-crushing followed by 14 days of permanence on the skins . Fermentation at 23 ° C in steel tanks and particularly soft pressing with basket press , or the vertical press. The refinement takes place in steel tanks.

Territory

The Cerasuolo di Vittoria of the Planeta winery was born in a territory of excellence of food in Sicily, more precisely from the countryside of Dorilli, between the sea and the Iblei mountains, a mountainous plateau located in the south-eastern part of Sicily.

Soil

The soils, for about one meter, are mainly made up of red sands that originated from the marine terraces. Further down there is a deep layer of tuff rich in limestone, important for the water balance of the vine.