Planeta Santa Cecilia Rosso Noto DOC 2019
Santa Cecilia is Planeta’s flagship wine from Sicily’s most important variety: Nero d’Avola. The long search for the ideal place to make a great wine with this variety led us to Noto, the territory of origin of this variety, where the DOC Noto insists, at the southeastern tip of Sicily. With its white soils and ancient vineyards, it has always been the epicenter of Nero d’Avola cultivation. Santa Cecilia is an expression of elegance, power, balance and exaltation of the unique aromas of the lands of Sicily: today it is a benchmark for reds from native Sicilian grapes. It is named after our family name: Planeta di Santa Cecilia.
SOIL TYPE: Soils composed of calcareous marls, abundant and small skeleton; fine texture with light-colored clay fraction.
ALTIMETRY: 35 to 40 meters above sea level.
YIELD PER HECTARE: 80 quintals.
GROWTH SYSTEM: espalier with spurred cordon pruning system.
PLANTING DENSITY: 5,050 plants per hectare CULTIVATION METHOD: in accordance with organic farming criteria and the SOStain® protocol; grassed soils with field beans, vetch and wild flora to increase organic matter and nitrogen content, promoting soil microfauna viability; pest 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 24 -25. VINIFICATION: Grapes from the nero d’avola vineyards of Agliastro and Zuppardo were harvested by hand and immediately transported to the winery; here they were crushed and destemmed, and the crushed grapes placed in steel tanks where alcoholic fermentation began. The grapes were handled three times a day with very short pumping over – between 10 and 25 minutes – depending on the stage of fermentation, so as to respect the skin as much as possible and thus enhance the complexity of the wine. The fermentation lasted 7 to 8 days, with the temperature being kept around 14 to 15 °C in the early stages, and then, as it drew to a close, refrigeration was suspended and the final alcoholic degrees took place with temperatures between 24/25 °C. Once fermentation was finished, the tanks were filled with wine from the same vineyard of origin, to
continue with a long 30/35 day submerged cap maceration (with the skins inside the wine) and at the end racking. Malolactic fermentation also took place in steel, around 20/21 °C, after which the wine was racked off and then, between December and January, placed to age in French oak barrels.
AGING: 10% new wood; 20% second-pass wood; 35% third-pass wood; 35% fourth-pass wood. PACKING: July 2021.
ALCOHOL GRATION: 12.91% vol.
TOTAL ACIDITY: 6.7 g/l
AGEING CAPACITY: drink now or age up to 12 to 15 years.
CAP: one-piece natural cork.
ORGANOLEPTIC NOTES: Moves between balsamic, herbaceous and very different fruit notes. The nose opens with notes of Mediterranean scrub and scents of lamellaria piled up on Sicilian beaches. The red fruit is a black cherry in spirit, an overripe wild blackberry; the citrus fruits are bergamot and bitter orange. The spices are carob flour and frankincense.
Ripe fruit on the palate blends well with wood tannin in accompanying a densely textured but open and calibrated tannin on the structure of this wine with a complex and unmistakable personality.
PAIRING: A vin de garde that is not afraid of classic pairings. Red meats, but well-cooked and marbled; better yet, more intense flavors such as game, lamb and black pork or even knife sausage.