Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | — / 750ml | ≈ $14.05Original €12.50≈ £10.56 | repertorio1694.it ↗ |
2025 Technical Specifications
Alcohol 13.0%
pH 3.59
Total Acidity 5.05 g/L
Grape Varieties 60% Nero d’Avola; 40% Frappato
Drinking Window Drink immediately or keep for 6–8 years
Classification Cerasuolo di Vittoria DOCG
Region Cerasuolo di Vittoria
Soil Predominantly loose red sand with small stones, Moderately deep, Over a tufa layer at approximately 90 cm that supports water retention
Harvest Dates 8–17 September 2025
Sites Dorilli and Mogli vineyards, Acate (RG)
Fermentation Vessels Stainless-steel vats of 114 and 170 hL
Pressing Method Pressed And Destemmed
Bottling Date June 2026
Closure Single-Piece Natural Cork, Diam®, Or Nomacorc®
Production Details Vineyards lie at 70–80 m. The stated grape yields are 65 quintals/ha for Nero d’Avola and 55 quintals/ha for Frappato; these are grape-mass yields and are not converted to wine yield. Nero d’Avola is espalier-trained with spurred-cordon pruning and Frappato with Guyot pruning, at 5,050 plants/ha. Grapes were gathered by hand and machine. Three short pumpovers per day lasted 10–25 minutes. Fermentation lasted 7–8 days, initially at 14–15°C and finishing at 24–25°C; skin contact lasted 13–15 days. Malolactic fermentation concluded between December and January, after which the wine matured in the same 114- and 170-hL stainless-steel vats. The release uses 0.75-L and 1.5-L bottles weighing 400 g.
Certifications SOStain®
Tasting Notes Ripe pomegranate, strawberry, red mulberry, sandalwood, coriander, Sichuan peppercorn, black pepper, carob, and sweet cherry
Food Pairing Seared tuna, white meats, tomato-based dishes, pizza, and pasta alla Norma
2024 Technical Specifications
Alcohol 13.0%
pH 3.53
Total Acidity 5.35 g/L
Grape Varieties 60% Nero d’Avola; 40% Frappato
Drinking Window Drink immediately or keep for 6–8 years
Classification Cerasuolo di Vittoria DOCG
Region Cerasuolo di Vittoria
Soil Predominantly loose red sand with small stones, Moderately deep, Over a tufa layer at approximately 90 cm that supports water retention
Harvest Dates 10–25 September 2024
Sites Dorilli and Mogli vineyards, Acate (RG)
Fermentation Vessels Stainless-steel vats of 114 and 170 hL
Pressing Method Pressed And Destemmed
Bottling Date July 2025
Closure Single-Piece Natural Cork, Diam®, Or Nomacorc®
Production Details Vineyards lie at 70–80 m. The stated grape yields are 65 quintals/ha for Nero d’Avola and 55 quintals/ha for Frappato; these are grape-mass yields and are not converted to wine yield. Nero d’Avola is espalier-trained with spurred-cordon pruning and Frappato with Guyot pruning, at 5,050 plants/ha. Grapes were gathered by hand and machine. Three short pumpovers per day lasted 10–25 minutes. Fermentation lasted 7–8 days, initially at 14–15°C and finishing at 24–25°C; skin contact lasted 13–15 days. Malolactic fermentation concluded between December and January, after which the wine matured in the same 114- and 170-hL stainless-steel vats. The release uses 0.75-L and 1.5-L bottles weighing 400 g.
Certifications SOStain®
Tasting Notes Ripe pomegranate, strawberry, red mulberry, sandalwood, coriander, Sichuan peppercorn, black pepper, carob, sweet cherry, and a smooth, full-bodied, rounded mulberry finish
Food Pairing Seared tuna, white meats, tomato-based dishes, pizza, and pasta alla Norma
2023 Technical Specifications
Alcohol 13.0%
pH 3.41
Total Acidity 5.5 g/L
Grape Varieties 60% Nero d’Avola; 40% Frappato
Drinking Window Drink immediately or keep for 6–8 years
Classification Cerasuolo di Vittoria DOCG
Region Cerasuolo di Vittoria
Soil Predominantly loose red sand with small stones, Moderately deep, Over a tufa layer at approximately 90 cm that supports water retention
Harvest Dates 14–26 September 2023
Sites Dorilli and Mogli vineyards, Acate (RG)
Fermentation Vessels Stainless-steel vats of 114 and 170 hL
Pressing Method Pressed And Destemmed
Bottling Date July 2024
Closure Single-Piece Natural Cork, Diam®, Or Nomacorc®
Production Details Vineyards lie at 70–80 m. The stated grape yields are 65 quintals/ha for Nero d’Avola and 55 quintals/ha for Frappato; these are grape-mass yields and are not converted to wine yield. Nero d’Avola is espalier-trained with spurred-cordon pruning and Frappato with Guyot pruning, at 5,050 plants/ha. Grapes were gathered by hand and machine. Three short pumpovers per day lasted 10–25 minutes. Fermentation lasted 7–8 days, initially at 14–15°C and finishing at 24–25°C; skin contact lasted 13–15 days. Malolactic fermentation concluded between December and January, after which the wine matured in the same 114- and 170-hL stainless-steel vats. The release uses 0.75-L and 1.5-L bottles weighing 400 g.
Certifications SOStain®
Tasting Notes Marsala strawberry, mulberry, pomegranate, sandalwood, coriander, Sichuan peppercorn, black pepper, carob, sweet cherry, and a lively, full-bodied, rounded mulberry finish
Food Pairing Grilled tuna, white meats, tomato-based dishes, and pizza
2022 Technical Specifications
Alcohol 12.5%
pH 3.41
Total Acidity 5.79 g/L
Grape Varieties 60% Nero d’Avola; 40% Frappato
Drinking Window Drink immediately or keep for 6–8 years
Classification Cerasuolo di Vittoria DOCG
Region Cerasuolo di Vittoria
Soil Predominantly loose red sand with small stones, Moderately deep, Over a tufa layer at approximately 90 cm that supports water retention
Harvest Dates 13–22 September 2022
Sites Dorilli and Mogli vineyards, Acate (RG)
Fermentation Vessels Stainless-steel vats of 114 and 170 hL
Pressing Method Pressed And Destemmed
Bottling Date June 2023
Vegan Yes
Vegetarian Yes
Closure Single-Piece Natural Cork, Diam®, Or Nomacorc®
Production Details Vineyards lie at 70–80 m. The stated grape yields are 65 quintals/ha for Nero d’Avola and 55 quintals/ha for Frappato; these are grape-mass yields and are not converted to wine yield. Nero d’Avola is espalier-trained with spurred-cordon pruning and Frappato with Guyot pruning, at 5,050 plants/ha. Grapes were gathered by hand and machine. Three short pumpovers per day lasted 10–25 minutes. Fermentation lasted 7–8 days, initially at 14–15°C and finishing at 24–25°C; skin contact lasted 13–15 days. Malolactic fermentation concluded between December and January, after which the wine matured in the same 114- and 170-hL stainless-steel vats. The release uses a 0.75-L bottle weighing 400 g.
Certifications SOStain®
Tasting Notes Marsala strawberry, mulberry, pomegranate, sandalwood, coriander, Sichuan peppercorn, black pepper, carob, sweet cherry, and a lively, full-bodied, rounded mulberry finish
Food Pairing Grilled tuna, white meats, tomato-based dishes, and pizza
2021 Technical Specifications
Alcohol 12.66%
pH 3.35
Total Acidity 6.48 g/L
Grape Varieties 60% Nero d’Avola; 40% Frappato
Drinking Window Drink immediately or keep for 6–8 years
Classification Cerasuolo di Vittoria DOCG
Region Cerasuolo di Vittoria
Soil Predominantly loose red sand with small stones, Moderately deep, Over a tufa layer at approximately 90 cm that supports water retention
Harvest Dates 17–19 September 2021
Sites Dorilli and Mogli vineyards, Acate (RG)
Fermentation Vessels Stainless-steel vats of 114 and 170 hL
Pressing Method Pressed And Destemmed
Bottling Date June 2022
Closure Single-Piece Natural Cork, Diam®, Or Nomacorc®
Production Details Vineyards lie at 70–80 m. The stated grape yields are 65 quintals/ha for Nero d’Avola and 55 quintals/ha for Frappato; these are grape-mass yields and are not converted to wine yield. Nero d’Avola is espalier-trained with spurred-cordon pruning and Frappato with Guyot pruning, at 5,050 plants/ha. Grapes were gathered by hand and machine. Three short pumpovers per day lasted 10–25 minutes. Fermentation lasted 7–8 days, initially at 14–15°C and finishing at 24–25°C; skin contact lasted 13–15 days. Malolactic fermentation concluded between December and January, after which the wine matured in the same 114- and 170-hL stainless-steel vats. The release uses a 0.75-L bottle weighing 400 g.
Certifications SOStain®
Tasting Notes Wild strawberry, mulberry, pomegranate, sandalwood, coriander, Sichuan pepper, black pepper, carob, sweet cherry, and a lively, full-bodied, rounded mulberry finish
Food Pairing Grilled tuna, white meats, tomato-based dishes, and pizza
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1263516 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Contrada Dispensa, 92013 Menfi (AG), Sicilia, Italia
Phone
+39 0925 80236
Email
Owner
Planeta Family (17 generations)
Cellarmaster
Alessio Planeta