Planeta Eruption 1614 Riesling Terre Siciliane IGT 2020
Terre Siciliane IGT
100% Rhine Riesling
When Planeta set their eyes on Sciaranuova, research on white wines was their prominent thought. For this reason they planted, from the first year and thereafter, 4,500 Rhine Riesling plants. An extraordinary variety, which loves the lava soils and benefits from the more than 800 m above sea level terraces at the edge of the sciara created after the 1614 eruption, with its ten-year duration the longest in historical times.
SOIL TYPE: Soils with perfect exposure and bedding, black from lava sands and therefore extraordinarily rich in minerals with abundant, large structure; around, forests and more recent lava flows. ALTIMETRY: 815 meters above sea level.
YIELD PER HECTARE: 65 quintals.
GROWTH SYSTEM: espalier with Guyot pruning system.
PLANTING DENSITY: 5,050 plants per hectare. CULTIVATION METHOD: according to organic farming criteria and the SOStain® protocol; grassed soils with wild flora to increase organic matter, promoting the viability of soil microfauna; phytosanitary defense with sulfur and copper in minimal amounts; pest control with beneficial insects, sexual confusion and application of natural corroborants such as zeolite, kaolin and plant extracts.
TIME OF HARVEST: September 18. VINIFICATION: The grapes, harvested in 13-15 kg crates, were immediately chilled to 8 °C; then hand-selected, sent for destemming and, after about 6 hours of maceration on the skins, soft pressing. The decanted must is decanted and fermented around 15-17 °C, in stainless steel. The resulting wine rests until March on the fine lees.
AGING: in stainless steel tanks. PACKING: September 2021. ALCOHOL GRADATION: 12.55% vol. TOTAL ACIDITY: 6.2 g/l
AGEING CAPACITY: great potential, 7 to 10 years.
BOTTLE SIZE: 0.75 l
BOTTLE WEIGHT: 460 gr.
CAP: STELVIN® Deluxe.
ORGANOLEPTIC NOTES: A unique wine, the first Riesling on Etna and in Sicily. Soft color with green hues, nose still young with all the typical precursors of the “kings variety”: white apple, plum, lemon, yellow flowers. The palate is perfectly dry, with not too much acidity. The palate is perhaps its strongest point at this early stage, with that “mineral” taste that experts debate so much about in order to describe it.
PAIRING: Its vibrant acidity and pronounced savoriness goes well with all “pure” tastes: baked mackerel or steamed snapper, rice and vegetable dishes, raw vegetables and, in ethnic cuisines, with sashimi or, changing continents, with quesadilla.