NAME ORIGIN: Local rock outcropping from the ground locally called Ginolfo.
TYPE OF DENOMINATION: Sicily DOC.
VINEYARD LOCATION: Contrada Pianetto, Santa Cristina Gela (PA).
YIELD PER HECTARE: 90 quintals.
VINE DENSITY: 4,830 plants per ha.
SOIL TYPE: medium-textured tending to clayey, rich in skeleton
ALTITUDE: 650 m above sea level.
PRUNING: spurred cordon 8/10 buds.NUMBER OF BOTTLES PRODUCED: 5,900.FIRST YEAR PRODUCED: 2003.GRAPEVINE: Viognier.
HARVEST: Between August and September, they are harvested by hand in crates for initial selection at two different harvest times: the first
to ensure higher acid concentration; the second, slightly over-ripened, which with the technique of pellicular cryomaceration brings out the varietal potential to the fullest.
WINEMAKING: After the harvest, a second selection of the grapes follows using sorting belts. After destemming and a soft pressing, the musts ferment at temperaturecontrolled conditions in small steel tanks. La
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 implementsa maceration of about a week at 8°C. Subsequently, the flower must is racked into highly selected French wood, where it remains for about9 months. Finally, a month after bottling, the marriage of the variecuvées takes place.
AGING: part in steel tanks and part in French robere Barriques for 9 months in Sur Lie. Bottled for 24 months.
TOTAL ACIDITY: 6.7 g/L.
ALCOHOL CONTENT: 13.5%.
VISUAL: golden yellow.
OLFACTORY: broad and spicy, with citrus notes from ripe fruit.
TASTE: Robust, harmonious and persistent, confirming theolfactory notes on the palate along with a bread crust finish.
PAIRING: excellent with white meats, bluefish, tuna and salmon au gratin.
IDEAL SERVING TEMPERATURE: 9°