Planeta
Etna Eruzione 1614 Nerello Mascalese 2021
| Denomination | DOC Sicilia Nerello Mascalese |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 91% Nerello Mascalese, 9% Nerello Cappuccio |
| Aging | 12 months in 25 hl and 36 hl oak barrels. |
- Grape varieties and vintage: 91% Nerello Mascalese, 9% Nerello Cappuccio; 2021 harvest
- Volcanic origin: Castiglione di Sicilia, vineyards at 510–810 metres on mineral-rich lava sands
- Vinification: fermentation in steel at 25°C with skin maceration for 21 days
- Aged in oak: 12 months in tonneaux and 25/36 hectolitre barrels for a refined structure
- Profile and serving: notes of cherry, incense and wild berries; serve at 16–18°C, suitable for ageing
Description
What kind of wine it is
Etna Eruzione 1614 Nerello Mascalese by Planeta is an organic red wine created from a skilful blend of Nerello Mascalese and Nerello Cappuccio grapes, a true expression of Sicily. On the nose, it reveals distinct aromas of cherry, incense, hibiscus and wild fennel, accompanied by subtle hints of beeswax. On the palate, it is smooth and flowing, characterised by notes of wild berries and currants supported by dense tannins. The tasting concludes with an unmistakable saline touch. Boasting excellent ageing potential, this red offers its best interpretation when served between sixteen and eighteen degrees.
Where it comes from
The grapes come from the Castiglione di Sicilia area, where the vineyards thrive on the slopes of Etna at altitudes between 510 and 810 metres. The roots of the vines sink into black volcanic soil, made up of lava sands rich in minerals and surrounded by dense woods. Several plots extend directly over the historic lava flow from the long seventeenth-century eruption, an event that reshaped the landscape. The interaction between the high altitude and the unique nature of the soil gives the grapes a marked natural savouriness, enhancing the vines cultivated using the bush and spur-pruned cordon methods.
How it is produced
Harvesting takes place in October, with immediate cooling of the grapes to preserve their freshness and integrity. After manual selection and destemming, fermentation begins in steel tanks, with a twenty-one day maceration on the skins and gentle pumping over. After malolactic fermentation, the wine continues to mature with careful ageing in oak barrels for about twelve to fourteen months. This period in wood shapes an impeccable aromatic structure, delivering a clear and taut mountain expression in the glass.
History and Curiosities
Born from the longest eruption of Mount Etna, this fascinating wine celebrates the power of the volcano. The Nerello Mascalese grapes take root at high altitude in black volcanic soils, giving the glass an elegant structure and an enticing saline note. Careful ageing in oak enhances the aromas of incense, hibiscus and wild berries, offering a smooth sip with dense tannins. An organic expression of Sicily DOC, widely acclaimed by critics and ideal for discovering an authentic high-altitude red.
Awards
-
2021
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
- 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 Etna Eruzione 1614 Nerello Mascalese 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Sicilia DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 91% Nerello Mascalese, 9% Nerello Cappuccio |
| Country | Italy |
| Region | Sicily |
| Vendor | Planeta |
| Story | History and Curiosities Born from the longest eruption of Mount Etna, this fascinating wine celebrates the power of the volcano. The Nerello Mascalese grapes take root at high altitude in black volcanic soils, giving the glass an elegant structure and an enticing saline note. Careful ageing in oak enhances the aromas of incense, hibiscus and wild berries, offering a smooth sip with dense tannins. An organic expression of Sicily DOC, widely acclaimed by critics and ideal for discovering an authentic high-altitude red. |
| Origin | Castiglione di Sicilia (Catania) |
| Climate | Altitude: Pietramarina 510 m a.s.l., Sciaranuova 850 m a.s.l., Feudo di Mezzo 605 m a.s.l. |
| Soil composition | Black volcanic soil with lava sands, extraordinarily rich in minerals, surrounded by woods and more recent lava flows |
| Cultivation system | Spurred cordon and bush vine |
| Plants per hectare | Pietramarina: 5,000 plants per hectare; Sciaranuova: 5,000 plants per hectare; Feudo di Mezzo: 10,000 plants per hectare |
| Yield per hectare | Between 5,000 and 8,000 kg/hectare |
| Harvest | October (from 10 to 27) |
| Fermentation temperature | 25 °C |
| Fermentation | 21 days |
| Production technique | Harvesting in crates with immediate cooling to 10°C; manual selection; destemming and crushing; fermentation in stainless steel tanks at 25°C with skin maceration for 21 days; gentle pressing with a vertical press; malolactic fermentation in steel; ageing in tonneaux and oak barrels of 25 and 36 hl for 12 months. |
| Wine making | The grapes, harvested in crates, are immediately chilled to 10°C, then hand-selected. After crushing and destemming, they ferment at 25°C in steel tanks and remain on the skins for 21 days, with brief pump-overs. They are then gently racked using a vertical press; this is followed by malolactic fermentation in steel. |
| Aging | 12 months in 25 hl and 36 hl oak barrels. |
| Total acidity | 5.2 gr/L |
| PH | 3.58 |
| Allergens | Contains sulphites |