Description
Named after a wildflower that grows around the winery, this wine is a blend mainly of Grecanico with a small percentage of a distinctly aromatic variety: Sauvignon Blanc. Splendidly aromatic and delicately structured, with tropical fruit, fresh citrus, and white flower aromas.
Details
                        
                              Perfume 
                          
                            
                        
                              Taste 
                              
                            
                          
                            
                              
                                
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
                        Pairings
- Start up year: 1995
 - Oenologist: Alessio Planeta
 - Bottles produced: 2.500.000
 - Hectares: 371
 
                        
                        
                        | Name | Planeta Alastro 2024 | 
|---|---|
| Type | White organic still | 
| Denomination | Menfi DOC | 
| Vintage | 2024 | 
| Size | 0,75 l | 
| Alcohol content | 12.5% by volume | 
| Grape varieties | 80% Grecanico Dorato, 20% Sauvignon | 
| Country | Italy | 
| Region | Sicily | 
| Vendor | Planeta | 
| Origin | Village of Ulmo, Town of Sambuca di Sicilia (Agrigento). | 
| Climate | Altitude: 200-250 m. a.s.l. | 
| Soil composition | Average texture, from moderately deep to deep with abundant stones, slightly limey and with sections of dark organic soil. | 
| Cultivation system | Spurred cordon. | 
| Plants per hectare | Between 3,800 and 4,500 vines per hectare for Grecanico and Sauvignon Blanc grapes. | 
| Yield per hectare | Between 7,500 and 10,000 kg/hectare for Grecanico and Sauvignon Blanc grapes. | 
| Harvest | Between the 30th and 31st of August for Sauvignon Blanc, and between the 25th and 28th of September for Grecanico | 
| Fermentation temperature | 15 ā°C | 
| Wine making | Grapes are destemmed and crushed followed by a soft pressing. The must is decanted at a low temperature and ferments at 15°C. | 
| Aging | When fermentation has finished it matures on the lees for up to 6 months in stainless steel vats where batonnage is carried out to keep the lees in suspension. | 
| Total acidity | 5.9 gr/L | 
| PH | 3.41 | 
| Allergens | Contains sulphites | 
    
    
