Baglio Di Pianetto Timeo 2020 Sicilia DOC

ORIGIN OF NAME: Title of the famous Platonic dialogue that most influenced philosophy and science. In it, essentially three problems are explored: the cosmological (the origin of the universe), the physical (its material structure) and finally the pathological (human nature).

TYPODENOMINATION: Sicily DOC.

VINEYARD LOCATION: Contrada Pianetto, Santa Cristina Gela (PA).

YIELD PER HECTARE: 90 quintals.

VINEYARD DENSITY: 4,830 plants per ha.

SOIL TYPE: Medium-textured tending to clayey, rich in skeleton and minerals.

ALTITUDE: 650 m above sea level.
CULTIVATION: counter-espalier.
PRUNING: spurred cordon 8/10 buds.

NUMBER OF BOTTLES PRODUCED: 13,000.

FIRST VINTAGE PRODUCED: 2015.

USE: Cricket.

HARVEST: Between August and September, they are harvested by hand in crates for initial selection at two different harvest times: the first, brought forward in technological pre-maturity to ensure
a higher acid concentration; the second, slightly overripe, which with the technique of cryomaceration
pellicular maximizes varietal potential.

WINE-MAKING: After the harvest, a second selection of the grapes by sorting deinastri follows. After destemming and a soft pressing, the musts ferment at controlled temperatures in small steel tanks: all operations that take place for the simple strength of gravity guaranteed by the winery’s flat structure. Fermentation takes place separately for the individual harvests,so as to obtain a variegated bouquet that encapsulates the personality of Pianetto. Decanting takes place naturally, without the addition of inorganic and sulfur oenological aids; it is aided only by lowering the temperature to separate the coarse lees before natural fermentation, which lasts about 40-60 days at low temperatures. The second harvest (overripe) carries out the fermentation start-up in steel in the presence of the skins, together with which it implements aamaceration of about a week at 8°C. Next, the flower must is racked into fermentation tanks, where it remains to reach full maturity in sur-lies (at least 5 months). Finally, a month after bottling, the marriage of the various cuvées takes place.

AGING: 6 months on the lees in stainless steel tank.TOTAL ACIDITY: 5.4 g/L.
ALCOHOLIC DEGREE: 13.5%.
SENSORY ANALYSIS:

VISUAL: straw yellow, intense.
OLFACTIVE: Floral and herbal notes of the Mediterranean scrub.

TASTE: full-bodied and persistent, with a finish of cocoa beans and dip bread crust.

PAIRING: Recommended with roasted white meats, shellfish, grilled fish and fish soups.

IDEAL SERVING TEMPERATURE: 9°