Planeta
Cerasuolo di Vittoria 2024
| Denomination | DOCG Cerasuolo di Vittoria |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 60% Nero d'Avola, 40% Frappato |
| Aging | In stainless steel vats. |
Description
From the countryside of Dorilli, between the sea and the Iblean mountains, known as the centre of excellence for Sicilian food, comes this Cerasuolo di Vittoria. The name of the only DOCG in Sicily comes from ‘Cerasa’, which means cherry in the Sicilian dialect. It is produced from the indigenous varieties Nero d’Avola and Frappato. A unique wine, recognisable and unforgettable for its youthful flavours and aromas of cherry, strawberry and pomegranate due to the particular soil and climate in which the grapes are cultivated. Like a few others, a wine that combines tradition and pleasantness.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1995
- Oenologist: Alessio Planeta
- Bottles produced: 2.500.000
- Hectares: 371
Xtrawine offers a selection of Planeta wines awarded by AIS, representing high‑quality vintages such as 2016 and 2017. These wines showcase the richness of Sicilian terroirs through intense, harmonious aromas with fruity and floral notes, and a defined, balanced and deeply distinctive palate. Read more
| Name | Planeta Cerasuolo di Vittoria 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Cerasuolo di Vittoria DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 60% Nero d'Avola, 40% Frappato |
| Country | Italy |
| Region | Sicily |
| Vendor | Planeta |
| Origin | Village of Dispensa, Town of Menfi (Agrigento). |
| Climate | Between 70 and 80 m. a.s.l. for Frappato and Nero d'Avola grapes in the vineyards of Mogli and Dorilli. |
| Soil composition | The main characteristic of the soils in the Cerasuolo di Vittoria area is the sandy texture; the soils consist mainly of loose, skeleton-free red sands and are averagely deep; at about 90 cm there is a tuffaceous layer which is important for the plant's water balance. |
| Cultivation system | Spurred cordon. |
| Plants per hectare | Between 4,500 and 5,000 vines for Frappato and Nero d'Avola grapes in the vineyards of Mogli and Dorilli. |
| Yield per hectare | Between 5,500 and 9,000 kg/hectare for Frappato and Nero d'Avola grapes in the vineyards of Mogli and Dorilli. |
| Harvest | Between the 17th and 25th of September for Frappato and Nero d'Avola grapes in the vineyards of Mogli and Dorilli. |
| Fermentation temperature | 23 °C |
| Wine making | Grapes are destemmed and crushed, followed by 14 days of lying on the skins. The fermentation occurs at 23°C in stainless steel vats; particularly soft pressing with the vertical press. |
| Aging | In stainless steel vats. |
| Total acidity | 5.5 gr/L |
| PH | 3.5 |
| Allergens | Contains sulphites |