Baglio di Pianetto
Nero d'Avola-Merlot Ramione 2020
| Denomination | DOC Sicilia Nero d'Avola-Merlot |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | Merlot, Nero d'Avola |
| Aging | French oak barriques for 12 months (new, second and third use depending on the vintage); in bottle for 24 months. |
- Organic red Sicilia DOC: Blend of Nero d’Avola and Merlot, 2020 harvest, 14.5% vol
- Intense aromas: Notes of raspberry, blackcurrant and blackberry with hints of vanilla and liquorice
- Natural vinification: Spontaneous fermentation with indigenous yeasts and gentle maceration
- Aged in wood: 12 months in French oak barriques followed by 24 months in bottle
- Taste and structure: Warm, savoury and persistent, full-bodied with soft, enveloping tannins
Description
What kind of wine it is
Ramione by Baglio di Pianetto is an organic red wine that combines the intensity of Nero d’Avola with the elegance of Merlot, faithfully interpreting the Sicilian terroir. Careful maturation defines a complex and satisfying sensory profile. On the nose, it reveals clear notes of raspberry, blackcurrant and blackberry, enriched by spicy hints of vanilla and liquorice. On the palate, it is a warm, harmonious and persistent blend, supported by excellent structure and enveloping tannins.
Where it comes from
The grapes come from Santa Cristina Gela, in the province of Palermo, within a picturesque hillside amphitheatre. The high-altitude vineyards, situated over nine hundred metres above sea level, benefit from unique climatic conditions. The soil composition varies according to the variety: the plots dedicated to Merlot are predominantly clayey and rich in minerals, while those for Nero d’Avola have a marked calcareous component. The use of the espalier training system and strict organic viticulture enhance the territorial identity, giving the wine savouriness and aromatic finesse.
How it is produced
Vinification begins with spontaneous fermentation triggered by indigenous yeasts. This is followed by maceration with gentle punching down and délestage, techniques aimed at preserving the aromatic integrity of the grapes. The wine matures for twelve months in French oak barrels, alternating between new and second-use wood to balance the contribution of tertiary aromas. A further twenty-four months of bottle ageing completes the process, stabilising the ruby colour and harmonising the palate in a long-lasting finish.
History and Curiosities
The first red wine from Baglio di Pianetto, Ramione Sicilia DOC pays tribute to the pioneer Baron Palizzolo. This organic blend of Nero d’Avola and Merlot combines Sicilian terroir with French expertise. Fermentation, carried out with indigenous yeasts and gentle punch-downs, is followed by maturation in French oak barriques for twelve months. After a long period of bottle ageing, the wine offers a warm and enveloping sip, characterised by soft tannins and an aromatic profile dominated by red berry fruits, vanilla and liquorice.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1997
- Oenologist: Mattia Filippi
- Bottles produced: 750.000
- Hectares: 108
Once he got to that age the boy, now a young man, opened the bottle: the wine, however, had partly evaporated. That young man, Count Paolo Marzotto, was not able to drink the wine he waited so long for, but the particular transformation it had undergone made him want to know more about what had happened. In short, he began researching the art of winemaking. This research, a successful research at that, has taken him to regions such as Veneto, Tuscany, Alto Adige, Lombardy, and in 1997 back to Sicily, to Baglio di Pianetto, in the countryside near Palermo. An area that, with its abundance of green hills, rocky outcrops and water, he would affectionately describe as a "little Switzerland".
Here is where Count Paolo fulfilled his dream of producing a wine able to express this unique terroir through the particular savoir faire learned from the great French chateaux, so that the vineyard of Tenuta Baroni, located between Noto e Pachino, acquired in’98, has become the perfect place to develop his autochthonous Nero d’Avola (il Cembali), which the Count considers to be one of his best wines, thanks to it unmistakable softness and elegance. Wishes and ideas that have become a reality thanks to his love for Sicily and his passion for wine, a love kept alive through innovative and courageous choices, renewed in the second and third generations that have stepped in to help further the founder’s vision, testifying to the historic commitment of the Marzotto family. Read more
| Name | Baglio di Pianetto Nero d'Avola Merlot Ramione 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Sicilia DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Merlot, Nero d'Avola |
| Country | Italy |
| Region | Sicily |
| Vendor | Baglio di Pianetto |
| Story | History and Curiosities The first red wine from Baglio di Pianetto, Ramione Sicilia DOC pays tribute to the pioneer Baron Palizzolo. This organic blend of Nero d’Avola and Merlot combines Sicilian terroir with French expertise. Fermentation, carried out with indigenous yeasts and gentle punch-downs, is followed by maturation in French oak barriques for twelve months. After a long period of bottle ageing, the wine offers a warm and enveloping sip, characterised by soft tannins and an aromatic profile dominated by red berry fruits, vanilla and liquorice. |
| Origin | Santa Cristina Gela (PA), Sicilia |
| Soil composition | Merlot: medium-textured soil tending towards clay, rich in stones and minerals; Nero d’Avola: medium-textured soil tending towards clay and limestone. |
| Cultivation system | Espalier |
| Plants per hectare | Merlot: 4,830 plants per hectare; Nero d'Avola: 8,264 plants per hectare |
| Yield per hectare | Merlot 100 quintals per hectare; Nero d’Avola 80 quintals per hectare |
| Production technique | Fermentation with indigenous yeasts; maceration with punching down and délestage in slight reduction; ageing in French oak barriques |
| Wine making | Fermentation started with the natural yeasts from the same grapes of origin, maceration with the aid of punching down and délestage in slight reduction to preserve the primary characteristics of the grapes. |
| Aging | French oak barriques for 12 months (new, second and third use depending on the vintage); in bottle for 24 months. |
| Total acidity | 6.35 gr/L |
| Allergens | Contains sulphites |