The Planeta family, is of very ancient Spanish origin, for 17 generations, has been committed to the enhancement of Sicilian wine excellence, until arriving at the great and modern production reality that we know today, absolute protagonist of the Sicilian wine renaissance. The modern journey began in 1995 with the birth of the winery in Ulmo. Five estates in five different territories, Sambuca di Sicilia and Menfi (Agrigento), Vittoria (Ragusa), Noto (Siracusa), Castiglione di Sicilia (Catania) and Capo Milazzo (Messina). Different soils and climatic conditions give rise to different wines , endowed with a thousand facets, each with its own character and personality. A winery that has always been very attentive to environmental sustainability, so much so that it has joined the 'Planeta Terra' project, which has as its objectives: landscape protection, bio-architecture, renewable energy, recycled materials. With the 'Sostain' project, moreover, Planeta combines traditional and organic viticulture with the application of scientific and technological innovations. A company always researching and studying native varieties, but at the same time also international varieties such as Chardonnay and Cabernet.
Description
Nerello Mascalese 100% from one of Planeta's proprietary wineries, located in Feudo di Mezzo, located in the heart of Etna's viticulture, in search of a current expression of this noble grape variety grown in the splendid and unique terroir of Etnaa 510 m above sea level. A fresh and elegant wine, characterized by a typical minerality.
Organoleptic characteristics:
Faint ruby color with purple highlights
Olfactory nuances of vanilla, black cherry, wild strawberry, a floral touch of roses and violets
On the sip it flows full, brings back olfactory coherence, of red fruits and Mediterranean scrub, myrtle berries and oriental spices, from which it also merits an iron note, endowed with lively tannin.
The grapes, harvested in cases if necessary, are immediately chilled to a temperature of 10°C, then hand-selected; after crushing and destemming, they ferment at 23°C in wooden vats and steel tanks; they remain on the skins for 14 days, with one pumping over and two manual punching down per day; they are racked off with the help of the vertical press; the resulting wine is aged in wooden and steel vats for 6-8 months.
Acknowledgements
2020 James Suckling94/100
2020 Wine Spectator 92/100
2019 Robert Parker 92/100
2019 Bibenda
