Fabulous aromas of strawberries and flowers follow through to a medium to full body, with a solid core of fruit and super fine tannins. This has the texture and style of fine village Burgundy. Drink now or hold.
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Cerasuolo di Vittoria
Grape Varieties60% Nero d'Avola, 40% Frappato
AppellationCerasuolo di Vittoria DOCG
DescriptionPlaneta is a Journey through Sicily. And that journey begins at Sambuca di Sicilia, on the estate which the Planeta family has owned since the 1600s. Here on Italy's most enchanting island, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Years of careful research paid off when the Planeta wines were met with immediate critical acclaim upon introduction in the U.S. in the late 1990s. The trio subsequently traveled to Vittoria in southeastern Sicily in search of one of the most unmistakable wines, Cerasuolo di Vittoria D.O.C.G, currently the only D.O.C.G in Sicily. Here, they established the Planeta farmhouse at Dorilli, near land which belonged to the Planeta's paternal grandmother. This delightful wine is named for its remarkable color as cerasuolo means "cherry red" in Italian. Made from two local grapes, the Frappato imparts ripe berry flavors and freshness, while the Nero d'Avola lends a supple tannic structure, richness and intensity.
VinificationThe grapes are de-stemmed and crushed; extraction on skins conducted, with 8 days of maceration. After racking, malolactic fermentation takes place in steel tanks.
ColorIntense ruby red with pink hues.
NoseFruity, reminiscent of red berries, strawberries, cherries, figs, ginger and fruit drops. Very distinctive, this is the wine that best highlights the characteristics of the terroir.
PalateSupple, vibrant and wonderfully fresh, with a long finish.
AnalysisAlcohol: 13.4 %pH: 3.45TA: 5.45 g/L
Serving SuggestionsA versatile wine, excellent with first and second courses. Ideal with soups, broiled shellfish, lamb and medium-aged cheeses. Served cool in the summer, it makes a refreshing aperitif.