A very spicy fruity wine, brilliant and clear, perfumed with carob, bergamot and orange peel. The compact ripe fruit and balsamic notes on the palate dissolve in a sweet and vigorous manner to accompany tannins of dense texture but also open and calibrated to the structure of this wine of deep baritone tones. Traces of graphite confer elements of a high tasting lineage while cleverly elicited wild blackberry and cherry maintain the wine on a register of rigorous style and taste.
PLANETA - A JOURNEY THROUGH SICILY! Although the family have been involved in agriculture for five centuries, through seventeen generations, Planeta did not plant their first vineyard until 1985. Still family run, they are a young company with ancient roots. Planeta now own vineyards in five different areas of Sicily – Menfi, Vittoria, Noto, Etna, and most recently Capo Milazzo, growing indigenous and international grape varieties. Planeta produced their first wine in 1995 – a.. read more
Vines are planted with a density of 5000 vines per hectares at an altitude od 40m above sea level on vertical trellis, spur pruned cordon. Viticulture Santa Cecilia is our highlight from the most important Sicilian grape variety, Nero d’Avola. Our long research into finding the best place to produce a great wine from this grape brought us to Noto, where the DOC Noto insists that the variety originates, at the southern extremity of Sicily. With its white soils and its ancient vines this is the epicentre of cultivation for Nero d’Avola. Santa Cecilia is an expression of elegance, power, balance and eminence of the unique aromas of Sicily, and today is the reference point for red wines produced from indigenous Sicilian grapes. Its name derives from that of our family: Planeta di Santa Cecilia. Vines are planted with a density of 5000 vines per hectares at an altitude od 40m above sea level on vertical trellis, spur pruned cordon. Grapes are destemmed and the juice is the cold soaked for 16 days. This skin maceration process allow for the extraction of primary fruit varietal character. After fermentation and racking, the wine goes in barrique (2 and 3 year old) for 14 months.